John Torode shares trick for cooking the perfect Thai green curry in less than 30 minutes

This Morning presenters Holly Willoughby and Phillip Schofield were feeling left out during the show’s recipe segment on Monday. Australian chef John Torode joined them remotely from his home to reveal his ultimate Thai green curry recipe, while the presenters looked on from the studio. The star said he was sad that the daytime duo couldn’t taste or even smell the delicious dish as he shared his top tips for cooking a fragrant, creamy curry. 

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John revealed that the recipe can be made in less than 30 minutes, and shared a few expert tips to cooking the perfect curry every time. 

The celebrity chef said the dish “tasted like holidays” and recommended using a clever green curry paste that contains all the delicious Thai flavours. 

However, the star said the trick is to then enhance the Asian ingredients of chilli, lemongrass and ginger by adding a touch of sugar, which brings out the spices. 

John also started by using the thickest part of the coconut milk as the fat to cook everything in the pan, noting that it separates from the thinner liquid which you also need for the recipe. 

He also suggested serving it with hot or cold noodles, as the piping hot dish will warm them through when you serve it up. 

Here’s the full recipe for John Torode’s Thai green curry from This Morning. 

Serves: 4

Ingredients

200ml thick coconut milk (*this is the thick part which looks like cream at the top of a tin of coconut milk – you will see this as it separates)

1tbsp green curry paste

1tbsp palm sugar

6 lime leaves torn and 6 shredded

2 sticks of lemon grass, bruised

thumb of galangal or ginger, bashed

3 large green chillies, sliced

6 chicken thigh fillets, cut into small pieces

400ml thin coconut milk (*this is the thin water liquid of a tin of coconut milk – you will see this as it separates)

300ml hot water

1tbsp fish sauce

12 prawns, peeled and deveined

100g sugar snap peas

500g thin dried egg noodles, ¾ cooked according to packet instructions – reserve ¼ for frying as garnish.

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To garnish

4 Thai shallots, sliced

5 stems of coriander (leaves picked)

handful of Thai basil leaves

2 long red chillies, sliced

2 handfuls of bean sprouts

For the crispy noodle garnish:

200ml vegetable oil, carefully heat the vegetable oil in a pan and fry ¼ of the noodles until crispy.

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Method

In a wok cook the thick coconut milk over a low heat until it splits then and add the curry paste.

Fry until fragrant – for about five minutes, then add the palm sugar and continue to cook for a further five minutes until it turns a rich green colour, and is sticky like jam.

Add the torn lime leaves, the lemongrass and galangal or ginger as well as the green chillies.

Add the chicken to the curry paste, cook and colour for a few minutes, stirring all the time.

Now add the thin coconut milk and the water, bring to the boil and cook for five minutes before adding some fish sauce to make it salty.

Add the prawns and the sugar snap peas. Bring to the boil and cook for two minutes.

For the garnish, mix together the sliced shallots, sliced red chilli, herbs, and beansprouts for the garnish.

Divide the cooked noodles into four bowls, cover each with the curry and add the garnish, crumble over the fried noodles. Add a little more sauce to release the flavours of the herbs.

This recipe is also available on the This Morning app and website here. 

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