Thai green curry from Jamie Oliver's Christmas Cookbook (page 180) by Jamie Oliver

  • shallots
  • coriander leaves
  • coconut milk
  • fish sauce
  • fresh ginger
  • kaffir lime leaves
  • lemongrass
  • limes
  • sesame oil
  • butternut squash
  • cumin seeds
  • red chillies
  • green chiles
  • desiccated coconut
  • roasted unsalted peanuts
  • cooked green vegetables of your choice
  • firm silky tofu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joneshayley on December 28, 2019

    A lovely leftover recipe. Easy deep paste that makes for a full Flavoured and delicious curry. Takes a while to reduce the coconut milk.

  • VineTomato on June 22, 2017

    Five stars. It has been a while since I've made my own curry paste, we have an amazing Thai place just up the road from us in Earlsfield so I normally buy the curry paste they make. The paste was fresh, herby and full of flavour - will be making this again! I missed the greens off the shopping list, so added in some frozen spring greens which worked okay, fresh would have been nicer. I deep fried the tofu in cornflour which is our favourite way with tofu. All in all a lovely dish to celebrate the end of the heat wave!

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