Jane and Jimmy Barnes invite you to enjoy family recipes and stories from their new cookbook, Where the River Bends! Besides making music, Jimmy and Jane have become unlikely social media stars, sharing their love of cooking on Instagram and YouTube and garnering legions of foodie fans. With stunning photography and featuring 60 of Jane’s favourite recipes, this is the Barnes’s cookbook of treasured recipes and stories gathered and shared around the table over a family’s lifetime.
Today, we’re featuring Jane’s recipe for delicious Thai green chicken curry. Happy cooking!
Thai green chicken curry
Serves: 6
I always brine my chicken for at least 4 hours, but overnight is best. It makes the chicken plump, juicy and tasty when cooked. Anything you like the taste of can go into the brine mixture, as long as it suits the final dish. If you like a milder curry, use less curry paste. A lot of people think that nam pla (fish sauce) is used in all Thai cooking, but we use it more like salt at the table, adding it to our plates of food.
Ingredients
1 whole chicken
3 garlic cloves, crushed
3 coriander roots, cleaned and crushed
1 bay leaf
dash soy sauce
dash lemon juice
Curry
400 ml coconut milk
400 ml coconut cream
1–2 tablespoons green curry paste
1 teaspoon chicken stock powder
225 g can sliced bamboo shoots, drained
100 g pea eggplants
250 g baby eggplants, cut into quarters
1 bunch Thai basil, leaves picked
20 whole small bush chillies
10 pieces soft young coconut flesh
palm sugar, to taste
10 makrut lime leaves, very finely sliced
steamed jasmine rice, to serve
Method
Cut the chicke into 2 legs, 2 wings and 2 thighs, and cut the breasts off the carcass. Set the carcass aside for making stock (or freeze to make stock on another day).
Brine the chicken, adding the garlic, coriander roots, bay leaf, soy sauce and lemon juice to the brining liquid. Drain well and pat dry before using.
To make the curry, combine the coconut milk and cream in a large saucepan or wok and bring to the boil over medium heat. Add the green curry paste and chicken stock powder. Reduce the heat to medium-low and simmer for 15 minutes, stirring now and again, until reduced slightly.
Add all the chicken pieces except for the breast. Cook for 20 minutes. Slice the breast meat, add to the pan and cook for a further 10 minutes.
Stir in the bamboo shoots and leave bubbling away for 10 minutes. Add the eggplants and half the basil leaves. Cook for a further 10 minutes then turn off the heat. You can add the chillies and coconut flesh now.
Make sure you taste the sauce as you go along. If it’s too hot, just add a little palm sugar to balance it out; if it needs to be saltier, just add salt.
Stir in the lime leaves. Transfer to a serving bowl and scatter with the remaining basil leaves. Serve with rice.
Cook’s Notes
Look for young coconut flesh (sliced, sometimes frozen) and bush chillies at Asian grocery stores. You may find fresh bamboo shoots too. Makrut lime leaves used to be known as kaffir lime leaves.
—Where the River Bends by Janes & Jimmy Barnes (HarperCollins Australia) is out now.
Where the River Bends
Limited Signed Copies Available!
Inspired by the food they love and the legendary feasts they share at home with family and friends, Where the River Bends features recipes and stories from the kitchen table of Jane and Jimmy Barnes.
Besides making music, Jimmy and Jane have become unlikely social media stars, sharing their love of cooking on Instagram and YouTube and garnering legions of foodie...
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