This is one of my favourite curries,

it's delicious, fragrant, fun to make, and it's so fast,

my family love it.

We were going to go, 1 cup of rice, that's enough for 4 people

And then 2 cups of water, this is the perfect equation for the perfect fluffy rice,

no mucking about, ok.

A pinch of salt, lid on top, medium heat, happy days

I've put another pan on a medium heat, that's getting hot

We were going to make a paste, peel a thumb size piece of ginger

Put this in with your rice, and that then fragrances your rice

So we were going to go in, with your thumb size,

my thumb not your thumb right.

Thumb sized piece of ginger

In to the food processor

Then were going to go in with the lemon grass, now I need to spank it

I just take the top part off because that's tough

and then this part, I'm just going to break that up and put that in

Four cloves of garlic

And then 6 leaves of Kaffir lime

A pinch of cumin

Beautiful

Little green chillis here, out with the seeds

I'm going to go for 3

2 shallots

A nice bunch of coriander

So it couldn't be any easier right? Just bung it in

And then a table spoon of groundnut oil into the pan, it's fairly hot

I'm going to go in with 750 grams of chicken

And also the chicken thigh is tastier

more moist and its cheaper, so we'll fry this off, 8 minutes in a hot, hot pan

In the supermarkets today you can get a whole bunch of different mushrooms,

we've got a Enoki's, king oysters here

But you get those little mixed pack of Asian, oriental mushrooms

Quarter some, we can leave these whole and just break them up into little wads

Look how amazing that is

So I'm just going to push the chicken to one side and then I'm going to go in with the mushrooms

Loads of texture, loads of different shapes

And that suck up some of the lovely fat that's come out of that chicken as well

These little delicate mushrooms here, I'll put those in just at the end

because if you overcook them they'll just go too soft

Now we've got some nice colour,

on the chicken

and the mushroom

I'm now going to go in with the paste

Delicious, fast cooking, I like this

I like this a lot

Straight in with the coconut milk

And I'm using a coconut milk that's light

Just to sort of keep the fats in check

Add just a little bit of water

So give that a little shake

Now in with the mangetout

Now we know that only needs 2 minutes to cook, so that's kind of your timer now

Of course you can use any other seasonal greens

Have fun with it, make it your own. Now that's come to the boil

These little delicate mushrooms go in

2 teaspoons of fish sauce goes in

1 and a half lime

With the Thai basil just on the top, I'll stir that through at the last minute

Wooden bowl for the rice, wooden bowl for the Thai Green Curry

You've kind of got like, ginger tea infused rice

Take out the ginger and then we'll just use a fork just to scuff up that rice

Because what we want is light, fluffy rice

Here my friends is our Curry

Balanced with lime and the seasoning from the fish sauce

Finish with some herbs

What a wonderful dish

More chillis guys, more chillis

It's lovely to see little pops of colour

Thai Green Curry cooked in the time that it took to cook some basmati rice

Look at that

So let's have a little go

Very good, it's got that wonderful sort of tropical flavour, like really really perfumed

Of course you could swap the chicken out for Tofu, go vegetarian, big up more veg

You can swap the Tofu or chicken out for prawns

Really really good

And there you go guys, Thai Green Curry Jamie style

Really really nice, if you want the recipe, click on the details below

And if you want a cocktail to go with this, then go over to drinks tube

and see my friend Dheeradon, where we did an epic Mojito, Thai Style

Click on up there on the "I" box. Until next time guys, take care, lots of love. Bye!