Jamie Oliver’s Thai Green Curry and The Tooth Fairy
Good morning everyone!!
How are you today? I hope you all are having a wonderful weekend. It is Day 2 of the 5 day curry cook-off, and today we are examining Jamie Oliver’s Thai Green Curry. I had never had green curry, (let alone make it), but I knew from a bit of research that green curry in general is hot. Really hot. This Thai green curry recipe does not disappoint! But before we jump into the recipe together I want to share with you a little story.
This weekend my daughter lost another baby tooth. Like her previous tooth, she proudly exclaimed to me that it was almost ready to come out and she was so excited for the tooth fairy to visit. Some parents might frown that at age 8, why on earth would my child still believe in fairies? I fully respect parents who don’t raise their children with the knowledge of Santa, the Easter Bunny, Fairies, etc. But in our house… we do. As I laid in bed thinking of what story to share today, I remembered the look on my daughter’s face when she woke up the next morning to find a letter and dollar bill under her pillow. She looked as happy as a kid on Christmas morning. And that got me thinking: why not help your child believe in magical things?
Every day we are bombarded with news about violent attacks and tragedy. Our children are so innocent and naive to the world. My thought is: why not keep them inside that little bubble for a few more years? And so with every tooth comes a letter and a single dollar bill. By now, after having lost several teeth, her and the tooth fairy have a bit of dialogue in their letters. She has come to learn that teeth are ground up, turned into crystallized powder, and then made into beautiful Christmas ornaments for Pixie Hollow. She also wondered why some teeth are stubborn to come out. The tooth fairy, (who also has a real name “Sephora Rose”), told her that teeth are like flowers. They have roots that hug her mouth and help her chew. Eventually, like a flower wilting and dying, the baby teeth will come loose and fall out, and she will get a sunflower of a tooth! The sunflowers are much stronger and do not fall out.
And so my daughter pens these letters to the tooth fairy, to Santa Claus, The Switch Witch, and the Easter Bunny. She anxiously awaits their reply and her tiny bubble of a world is kept safe once more. I know there will come a day when that bubble will pop. Her eyes will open to the complexity of the world, and hopefully by then she will smile and be thankful for the beautiful memories we made together writing magical letters. But for now… I’ll keep sprinkling that glitter over the letter, and sealing it with a bit of candle wax.
And now, onto the cooking! 🙂
This Thai green curry is a dish for those craving a bit of heat. Okay…. a lot of heat. Truthfully, I had to put a dollop of sour cream in mine because I found myself fanning my mouth after the first bite. My husband, on the other hand, who grew up on rich, spicy foods dug right in and ate it as-is. So adjust the amount of chiles you use as necessary. Enjoy this recipe everyone and keep on cooking! ❤
Jamie Oliver’s Thai Green Curry
- 1 block extra-firm tofu, drained and cubed
- olive oil
- 400 g or 1 pack, mixed mushrooms
- 1 can light coconut milk
- 1 chicken stock cube
- 6 kaffir lime leaves (or substitute with the zest of 1 lime)
- 200 g mangetout or 1 handful of snow pea pods
- 1/2 a bunch fresh Thai basil
- 2 limes
For the Curry Paste:
- 4 cloves of garlic
- 2 shallots
- 1 thumb-sized piece of ginger
- 2 lemongrass stalks, (or 2 tbsp. lemongrass paste), trimmed and chopped
- 4 green Bird’s eye chillies, seeded and chopped
- 1 tsp. ground cumin
- 1/2 bunch fresh coriander/cilantro
- 2 tbsp. fish sauce
1. First make the curry paste. Add all of the curry paste ingredients into a food processor and blitz until finely chopped, and set aside. Then get a tea kettle or small pot going with 1 1/2 cups of water to boil.
2. Get a saucepan on medium heat with a drizzle of olive oil and begin sauteing the mushrooms. Fry for 4 to 5 minutes, or until golden. Transfer to a mixing bowl and set aside.
3. Add the Thai green curry paste, 1 1/2 cups (400 ml) of boiling water, and 1 can of coconut milk into the sauce pan and mix until thoroughly combined. Add the chicken stock cube and bring to a boil. Then reduce to a simmer and continue cooking for 10 minutes.
4. Add the mushrooms, cubed tofu, and snow pea pods into the curry and continue cooking for 5 more minutes.
5. Season with salt and black pepper to taste. Serve with a bowl of rice. Garnish with fresh coriander and Thai basil leaves. Serve with lime wedges and dig in! Enjoy!