This one of Jamie’s 30-Minute Meals
This meal was super delicious with heaps of flavours and we ate every bit. I loved the idea of piling everything onto our plates and then pouring the liquid curry juice all over the meal. Yum.
The list of ingredients and instructions look long but it isn’t as bad as it seems. The procedures are fairly straight forward. But you do need those processors.
This is not a low Fodmap recipe.
Green Curry, Crispy Chicken, Kimchee Slaw & Rice Noodles
Author: Suzanne Perazzini
Ingredients
- 8 chicken thighs, skin on and bone in
- 2 tablespoons sesame seeds
- 2 large tablespoons runny honey
- a small bunch of radishes
- 1 red onion
- ½ a Chinese cabbage
- a small bunch of fresh coriander
- 1 fresh red chilli
- 1 fresh green chilli
- a 2cm piece of fresh ginger
- 2 limes
- sesame oil
- a 2cm piece of fresh ginger
- 2 fresh red chillies
- optional: a few fresh kaffir lime leaves
- a bunch of fresh coriander
- 4 cloves of garlic
- 1 stick of lemongrass
- a small bunch of spring onions
- sesame oil
- 300ml organic chicken stock
- 200g fine green beans
- 1 x 400ml tin of coconut milk
- lime juice
- soy sauce
- 250g rice noodles
- 1 lime
- olive oil
- salt & black pepper
- bean sprouts
Method
- Put 1 large and 1 smaller frying pan on a high heat. Put the thin slicer disc attachment into the food processor.
- Tip the chicken thighs into the largest frying pan, skin side down.
- Drizzle with olive oil, add a pinch of salt & pepper and leave to cook, turning every minute or so for 18 to 20 minutes, or until cooked through.
- Wash the radishes well. Peel and halve the red onion. Shred the radishes, red onion and Chinese cabbage in the food processor. Tip into a serving bowl.
- Add the bunch of coriander and the chillies (stalks removed) to the processor and whiz.
- Peel and crush in the ginger, then tip into the bowl.
- Put some greaseproof paper on top of the chicken then place the smaller frying pan on top of that, with something heavy like a pestle & mortar in it to weight it down. The heat from the smaller pan will get the chicken cooking on both sides and make it dead crispy.
- Put the slicer attachment into the food processor. Peel the ginger and put it into the food processor with the chillies (stalks removed), lime leaves and most of the coriander.
- Crush in 4 unpeeled cloves of garlic. Halve the lemongrass and discard the outer leaves, trim the spring onions, and add both to the processor.
- Blitz to a paste, adding a good drizzle of sesame oil and a good few lugs of olive oil as you go.
- Move the top pan to a medium heat and get rid of the greaseproof paper. Carefully drain away the fat and turn the chicken pieces skin side up.
- Add 2 tablespoons of sesame seeds to the empty frying pan and leave to toast until golden, tossing occasionally, then put into a small bowl and take the pan off the heat.
- Squeeze in the juice from both limes, and add a pinch of salt and a splash of sesame oil. Really scrunch together with your hands. Taste to check the balance.
- Put a large saucepan on a medium heat, for the curry sauce.
- Carefully drain the fat from the chicken again, then wipe the pan with kitchen paper and reduce the heat.
- Add 2 tablespoons of curry paste from the food processor, toss to coat and glaze the chicken, then turn the chicken over and carry on cooking to make it sticky and delicious.
- Fill and boil the kettle.
- Tip the rest of the curry paste into the hot saucepan and stir in the chicken stock.
- Trim the green beans and add. Turn up the heat under the saucepan.
- Shake the tin of coconut milk then add and stir in. Bring to the boil, then turn down and leave to tick away.
- Put the noodles into the empty frying pan with a pinch of salt and cover with boiled water. Leave for a few minutes and as soon as the noodles are soft enough to eat, quickly drain, then rinse under cold water and return to the frying pan.
- Drizzle over some sesame oil and a good squeeze of lime juice. Add a pinch of salt and toss.
- Check the chicken is cooked through then add 2 tablespoons of honey and toss, flipping the chicken skin side down again.
- Taste and correct the seasoning of the curry sauce with lime juice and soy sauce, cook for another minute or so if you want a thicker sauce then take straight to the table.
- Divide the noodles between 4 bowls. Put the chicken on a platter and let everyone layer up noodles, chicken, beansprouts, kimchee slaw, and sauce. Finish with a pinch of toasted sesame seeds.
Looks like a delicious chicken dish. I’ve made a few dishes with that lemongrass and I love the flavor that it imparts. That kimchee slaw looks very intriguing…I would like to try that.
I haven’t really used lemon grass before trying Jamie Oliver but it is surprisingly flavoursome as are the Kaffir lime leaves, which I hadn’t used before buying his book. The slaw was particularly good.
Suzanne
This is not the first time that I have hears about one of Jamie’s recipes taking double or triple the time stated in the book. Never the less this looks like an amazing meal, well worth the trouble
There was one I got it under 30 minutes but left out the dessert so I guess that doesn’t count. There are so many elements to most of his meals and you find yourself going back to read the recipe all the time and that wastes time.
Suzanne
Kind’of late, as ‘real’ life sometimes does not allow the virtual bits! Love that you [and Jamie!] actually made the green curry from scratch tho’ the first thing I would do is to take the skin off the thighs 🙂 ! The kimchee slaw is a shortcut to almost real I have not used! Shall try! Jamie oft uses weights to even the cooking of various pieces of chicken/meat: I keep a couple of bricks in my kitchen cupboards for exactly that use: does make a difference!! Love the use of radishes!!!!
Keep it a secret but I did take off the skin. I hoped it wasn’t obvious in the photo but I wanted to write out the recipe the way Jamie intended. The slaw was so simple to make though it used both my processors and my son (the dishwasher) complained bitterly about all the dishes this meal created.
Suzanne
This meal must have been really flavorful with all the ingredients involved. I think making the entire meal in 45 minutes is terrific.
There were certainly a lot of ingredients and I was definitely worried but it went more smoothly than expected.
Suzanne
You did so much better with this recipe than I did and your meal looks really good too. I couldn’t stand the mess I was making so stopped all the time to clean up after myself and rinse things and put things away and start stacking the dishwasher etc so I took forever to make this. But, no matter how long it takes, it’s a really delicious meal full of great flavours. Everyone in our family loved it too xx
As you might have read in one of the comments above, Dario was so not impressed with all the dishes. It drives me crazy too and I need discipline to not start washing them.but I have to remember that he is the dishwasher not me. He said it took him 25 minutes to wash them all.
Suzanne
Some quite nice flavors in that recipe. There’s a fair bit of prep work involved in this dish – I’d find it a challenge to do this in 30 minutes. 45 minutes is pretty good, I’d say. Short order cooks sometimes put a weighted slab (there’s a name for it, but I can’t remember it) on burgers and bacon when they are cooking. Supposedly it helps speed things up – it looks like Jamie is borrowing that technique. Interesting idea. Fun recipe – thanks.
I have never heard of it before but I think it does make the browning of the food more even and would be good for any food that tends to curve in a pan and so cook unevenly. Always learning.
I do think I am getting quicker with Jamie’s meals. I now tend to study them beforehand so I have a handle on the order of things so I am referring back to the book less often.
Suzanne
I use an old 7 lb. iron in my second skillet, which is also iron. Works great!
Sounds great!