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What do I love most? It’s not just about the taste (although, spoiler alert: it’s incredible). It’s also about the process of bringing Jamie Oliver’s Thai Green Curry to life—the aroma of fresh lemongrass and zesty lime as you make your own curry paste, the gentle simmering of coconut milk, and the excitement of layering flavors to create a meal that feels satisfying and nourishing.
Table of Contents
How to make Jamie Oliver’s Thai Green Curry
Jamie Oliver’s Thai Green Curry is a fragrant, mildly spicy curry inspired by traditional Thai cuisine, made with green curry paste, coconut milk, fresh herbs, vegetables, and usually chicken or seafood.
Ingredients
For the Green Curry Paste:
- 3-4 fresh green chilies (adjust based on your spice preference)
- 2 garlic cloves, peeled
- 2 shallots, peeled and finely chopped
- 2cm piece of fresh ginger, peeled and grated
- 1 stalk of lemongrass, peeled and finely chopped
- Zest of 1 lime
- A handful of fresh coriander, including stems
- 1 tablespoon fish sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon sesame oil
- Juice of half a lime
For the Curry:
- 500g chicken breast or thighs, diced (you can substitute with prawns, tofu, or even vegetables)
- 1 tablespoon sesame oil, for cooking
- 1 x 400ml can of coconut milk
- 2 aubergines, chopped (optional but commonly used in Jamie’s recipe)
- Handful of sugar snap peas or green beans, trimmed
- Handful of fresh Thai basil (optional)
- Juice of 1 lime (for seasoning at the end)
For Serving:
- Steamed jasmine rice
- Extra fresh coriander leaves and lime wedges
- Optional: sliced red chili for garnish
Instructions
- Place all ingredients for the curry paste into a food processor or blender. Blitz until smooth, scraping down the sides if needed.
- Taste the paste and adjust seasoning (e.g., more lime juice for acidity, more chili for spice). Set aside.
- Heat a large frying pan or wok over medium heat and add a tablespoon of sesame oil.
- Add the diced chicken and cook until lightly browned and sealed. Remove chicken from the pan and set aside.
- In the same pan, add a tablespoon of your homemade green curry paste. Cook for 2 minutes, stirring often, to release the fragrant flavors.
- Return the chicken to the pan and stir to coat in the paste.
- Pour in the coconut milk, stirring to combine. Simmer gently for 10–15 minutes, allowing the chicken to cook through and the flavors to meld together.
- Add chopped aubergines and simmer for another 5–10 minutes, until they are soft.
- Stir in sugar snap peas or green beans for the last few minutes of cooking to retain their crunch.
- Taste the curry and adjust the seasoning with lime juice, fish sauce, or a pinch of salt as needed.
- Garnish with fresh Thai basil, coriander leaves, and sliced red chili for an extra pop of flavor.
- Serve the Jamie Oliver’s Thai Green Curry immediately with steamed jasmine rice alongside lime wedges for squeezing over the dish.
Tips for Perfect Thai Green Curry
- Blitz for Smoothness: Ensure your curry paste is thoroughly blended for an even texture. If it feels dry, add a splash of water while blitzing.
- Adjust Spice Levels: Test your green chilies before adding them to the paste to ensure you’re happy with the heat level.
- Veggie Option: Easily make this dish vegetarian or vegan by swapping chicken for tofu or hearty vegetables like sweet potato, zucchini, or butternut squash.
- Make Ahead: You can make the curry paste ahead of time and store it in the fridge (for up to 1 week) or freeze it for even longer.
- Layer the Flavors: Always taste and adjust seasoning at the end—it’s essential for balancing the rich coconut milk with the tangy lime and salty fish sauce.
Ingredients Substitutes
Jamie Oliver’s Thai Green Curry is packed with aromatic, fresh ingredients. Still, sometimes you may not have everything on hand or need to make substitutions because of dietary preferences, allergies, or availability.
1. Green Chilies
Original Ingredient: Fresh Thai green chilies (ideally bird’s eye chilies for their heat and authentic flavor).
Substitutes:
- Jalapeño or Serrano peppers: Milder heat but still green and fresh.
- Green bell peppers: For a completely non-spicy version that’ll maintain the green color.
- Red chilies: Use sparingly if you prefer spice over the green color (though the curry will turn out less green).
2. Lemongrass
Original Ingredient: Fresh lemongrass stalks, peeled and finely chopped.
Substitutes:
- Lemongrass paste: Available in jars or tubes and works perfectly in a pinch.
- Lime zest: Mimics the citrusy, bright flavor of lemongrass.
- Lemon zest or squeezed juice: Use sparingly to avoid overt tartness.
- Lemongrass tea bags: Infuse and use a small amount in the curry paste.
3. Ginger
Original Ingredient: Fresh ginger (or galangal for an authentic Thai flavor).
Substitutes:
- Ground ginger: Use ½ teaspoon ground ginger as a substitute for fresh in the paste.
- Galangal: If available, it’s more traditional and has a distinct peppery tang.
- Frozen ginger cubes: Convenient and similar to fresh.
- Turmeric root: Adds earthiness but may turn the color slightly golden.
4. Garlic
Original Ingredient: Fresh garlic cloves.
Substitutes:
- Garlic powder, roasted garlic, or garlic paste: Approx. ¼ teaspoon powder or ½ teaspoon paste equals one fresh clove.
- Shallots or onions: Add a layer of sweetness to replace garlic.
- Asafoetida powder: For those who can’t eat garlic (use sparingly).
5. Shallots
Original Ingredient: Fresh shallots for their mild, sweet flavor.
Substitutes:
- Red onion: Provides a similar sweetness with more color.
- Spring onions (white part): Mild and aromatic swap.
- Yellow onions: Slightly stronger, but works well in cooked paste.
6. Coriander (Cilantro)
Original Ingredient: Fresh coriander stalks and leaves.
Substitutes:
- Parsley: Works well in texture and appearance but lacks the citrusy kick.
- Mint + lime zest: Mimics the fresh brightness of cilantro.
- Kaffir lime leaves: Provides citrusy notes (use sparingly in paste).
- Celery leaves: Give a mild herbal flavor.
7. Lime Zest & Juice
Original Ingredient: Fresh lime zest and juice.
Substitutes:
- Lemon zest and juice: Can replace lime, though lemon is slightly sweeter.
- White vinegar: Adds tartness (use approximately 1 tablespoon in place of 1 lime’s juice).
- Tamarind paste: A unique tangy touch that’s common in Thai cooking and works well with coconut milk.
- Citric acid powder: Only a pinch for lime-equivalent acidity.
Final Thoughts
Enjoy making Jamie Oliver’s Thai Green Curry—a flavorful celebration of vibrant ingredients and bold Thai-inspired cooking!
More Sauce Recipes:
Ingredients
For the Green Curry Paste:
- 3-4 fresh green chilies
- 2 garlic cloves, peeled
- 2 shallots, peeled and finely chopped
- 2cm piece of fresh ginger, peeled and grated
- 1 stalk of lemongrass, peeled and finely chopped
- Zest of 1 lime
- A handful of fresh coriander, including stems
- 1 tablespoon fish sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon sesame oil
- Juice of half a lime
For the Curry:
- 500g chicken breast or thighs, diced
- 1 tablespoon sesame oil, for cooking
- 1 x 400ml can of coconut milk
- 2 aubergines, chopped
- Handful of sugar snap peas
- Handful of fresh Thai basil (optional)
- Juice of 1 lime (for seasoning at the end)
For Serving:
- Steamed jasmine rice
- Extra fresh coriander leaves and lime wedges
- Optional: sliced red chili for garnish
Instructions
- Place all ingredients for the curry paste into a food processor or blender. Blitz until smooth, scraping down the sides if needed.
- Taste the paste and adjust seasoning (e.g., more lime juice for acidity, more chili for spice). Set aside.
- Heat a large frying pan or wok over medium heat and add a tablespoon of sesame oil.
- Add the diced chicken and cook until lightly browned and sealed. Remove chicken from the pan and set aside.
- In the same pan, add a tablespoon of your homemade green curry paste. Cook for 2 minutes, stirring often, to release the fragrant flavors.
- Return the chicken to the pan and stir to coat in the paste.
- Pour in the coconut milk, stirring to combine. Simmer gently for 10–15 minutes, allowing the chicken to cook through and the flavors to meld together.
- Add chopped aubergines and simmer for another 5–10 minutes, until they are soft.
- Stir in sugar snap peas or green beans for the last few minutes of cooking to retain their crunch.
- Taste the curry and adjust the seasoning with lime juice, fish sauce, or a pinch of salt as needed.
- Garnish with fresh Thai basil, coriander leaves, and sliced red chili for an extra pop of flavor.
- Serve immediately with steamed jasmine rice alongside lime wedges for squeezing over the dish.
