Jamie Oliver's Thai green curry

[barryqwalsh]

THIS green curry recipe is one of the best I’ve ever made. It’s also good made with chicken instead of prawns – just swap in a skinless chicken breast (approximately 180g), slice into finger-sized strips and stir-fry it with the paste for around 8 minutes before adding the other ingredients.

Jamie Oliver s Thai green curry - The Journal

 

[Dot Com]

interesting. I used to love japanese green curry

 

[Pogo]

What in the hell is a "handful of mange tout"??

"Mange tout" means "eat everything"

 

[Pogo]

interesting. I used to love japanese green curry

I think out of green, yellow and red I like the green best. Ran out of coconut milk though.

This thing looks like a tremendous amount of work...

 

[Swagger]

One of my favourite dishes. Although I am very partial towards most S. E. Asian curry dishes.

 

[Dot Com]

Seems Brits would prefer Indian curry to S.E. Asian curry.

 

[Swagger]

Seems Brits would prefer Indian curry to S.E. Asian curry.

Well, it's certainly true that most people in Britain like to order Indian food from a takeaway, like I occasionally do, but experience tells me that if you cook Indian curries at home, they tend to take a lot longer than curries from S. E. Asia. A run-of-the-mill beef curry usually takes two-and-a-half to three hours to cook because you have to brown the meat off first, then do the vegetables followed by simmering for two hours. Thai Green Curry takes about half the time of that.

 

[Dot Com]

Seems Brits would prefer Indian curry to S.E. Asian curry.

Well, it's certainly true that most people in Britain like to Indian food from a takeaway, like I occasionally do, but experience tells me that if you cook Indian curries at home, they tend to take a lot longer than curries from S. E. Asia. A run-of-the-mill beef curry usually takes two-and-a-half to three hours to cook because you have to brown the meat off first, then do the vegetables followed by simmering for two hours. Thai Green Curry takes about half the time of that.

makes sense. Asian dishes, in my experience (aside from Peking Duck), take less time to prepare.

 

[Pogo]

Seems Brits would prefer Indian curry to S.E. Asian curry.

Well, it's certainly true that most people in Britain like to Indian food from a takeaway, like I occasionally do, but experience tells me that if you cook Indian curries at home, they tend to take a lot longer than curries from S. E. Asia. A run-of-the-mill beef curry usually takes two-and-a-half to three hours to cook because you have to brown the meat off first, then do the vegetables followed by simmering for two hours. Thai Green Curry takes about half the time of that.

makes sense. Asian dishes, in my experience (aside from Peking Duck), take less time to prepare.

I suspect Brits simply have a lot more exposure to it (Indian) from their colonial past.
First time I ever had curry was in England. Loved it ever since.