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Jack Deane

From the very start, Chef Jack’s career as a professional chef has centred around, very simply; teaching cookery skills. With a focus on demonstrating simplicity, removing enigma, and encouraging confidence - he has worked in schools, cookery schools, and run public and private events & workshops.

Chef Jacks passion is to bring the most exciting ideas from around the world to every home kitchen- by proving their accessibility, and inspiring anyone, in any kitchen, to give it a go, and he drives this mission forward every day as Head Teaching Chef at the Jamie Oliver Cookery School, and now, in this Masterclass!

Video Description

Join Chef Jack Deane as he travels the world with recipes, in his Around the World in 80 Minutes series. In this series you will learn to make food from around the world, as well as learning more about the cultures and countries these dishes originate from.

In this episode, Chef Jack makes a delicious, healthy, green Thai curry. This dish is a famous representative of Thai cuisine for a reason. 

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Ingredients:

  • 4 chillis (green birdseye)

  • 50g galangal or ginger

  • 4 lemongrass

  • 8 kaffir lime leaves

  • 1 large shallot

  • 6 garlic cloves

  • ½ tsp shrimp paste

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 20g coriander fresh

  • 1 tsp palm sugar

  • 400g coconut milk

  • 8 chicken thighs

  • 200g baby corn

  • 15g thai basil

  • 15g coriander

  • 15g mint

  • 1 tsp fish sauce

  • 2 limes

Method

  1. Chop your chicken thighs into 2cm chunks.

  2. Chop your corn into thirds.

  3. Chop your mixed herbs: coriander, thai basil, mint (plus extra for garnish).

  4. The paste: Blitz all your ingredients in a blender.

  5. The curry: Add your paste to a pan on a medium heat, with a touch of oil. Fry for one minute, and then add your coconut milk. Add your chicken and cook for 10 minutes, or until cooked through. Add your baby corn, mixed herbs, fish sauce and squeeze in the juice of your limes.

  6. The seasoning: taste and season accordingly. The curry should be sour, hot, a little salty and a little sweet. If necessary, add lime, chilli, fish sauce or palm sugar in accordance with your tastes. When seasoned to perfection, serve alongside your garnishes.

Serve with rice, chopped red chilli, extra chopped herbs and extra lime.

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