{Food Revolution Fridays} Thai Green Curry

It’s FOOD REVOLUTION FRIDAY, and if you aren’t on board with Jamie Oliver’s campaign to change the way Americans eat, you can read all about it here.  Sign the petition.  Help our children have a healthy future.

This bright and fresh Thai Green Curry recipe is from Jamie’s Food Revolution cookbook (that has a ton of super-delicious recipes like this one).  It’s full of spring vegetables like asparagus and snow peas, and is covered with a flavorful homemade green curry sauce.  It can be made with shrimp or chicken, or even tofu.  Once again, brilliant.

 

Thai Green Curry

adapted from Jamie’s Food Revolution Cookbook by Jamie Oliver

serves 2

Ingredients

  • 2 stalks lemongrass, outer leaves discarded, crushed
  • 4 scallions, trimmed
  • 3 fresh green chiles, halved and seeded
  • 4 cloves garlic, coarsely chopped
  • 1 (2-inch) piece fresh ginger, peeled and coarsely chopped
  • 1 large bunch fresh cilantro, some leaves reserved for garnish
  • 1 teaspoon coriander seeds, crushed
  • 8 fresh or dried kaffir lime leaves (optional)
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon peanut oil or vegetable oil
  • 1 tablespoon sesame oil
  • 1 pound large shrimp, peeled and deveined, or 2 chicken boneless, skinless fillets sliced into strips
  • 1/2 cup snow peas
  • 1 (14-ounce) can coconut milk
  • 1 large bunch asparagus, julienned
  • 1 lime
  • Chopped red chile, for garnish (optional)
  • Cooked basmati rice, for serving

Directions

  1. Using the heel of your hand, crush lemongrass and add to the bowl of a food processor along with scallions, green chiles, garlic, ginger, cilantro, coriander seeds, and lime leaves. Process until finely chopped. With the processor running, add soy and fish sauce. Continue processing until a smooth paste is formed.
  2. Heat a large skillet or wok over high heat and add peanut/vegetable and sesame oil; swirl to coat. Add shrimp or chicken and stir and cook until no longer pink;  add curry paste, snow peas, and asparagus and cook, stirring constantly, for about 3 minutes. Add the coconut milk and stir to combine. Cook until heated through, about more minutes. Squeeze lime over curry and garnish with cilantro leaves and red chile; serve with rice.

PRINTER FRIENDLY RECIPE

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