One of my favourite Skinnymixer’s has been nagging me for months to make a Thai Red Curry, and I finally tried my hand at it.First thing you might notice is that this is not a vibrant red like you might find from take away or a jar paste – that’s because I don’t use any additional oil in the recipe, or add food colouring… the good news is the flavour is all there and much healthier for you too. I hope you love it as much as Michael and I did, Love Nik xx
- 2 x 270 g | 9.5 oz tins Ayam coconut cream (green tins)
- 1 kaffir lime leaf
- 1 lemon grass stalk, white part only
- 1 portion of Thai Red Curry Paste (click for recipe)
- 500 g | 17.6 oz chicken thigh, cubed small (you can use breast if you like)
- 20 g | 0.7 oz fish sauce (or alternatively 10 g soy for vegetarian)
- 5 g | 0.2 oz coconut sugar (or palm or brown sugar)
- 200 g | 7 oz green beans
- ½-1 tsp salt (depending on preference)
- A handful of torn up Thai green basil to serve
- Add 1 tin of Ayam coconut cream, lemon grass, kaffir lime leaves and 1 portion of curry paste to mixer bowl. Cook for 10 min/100°C or 212°F/speed 1/MC on.
- Add chicken, fish sauce, remaining tin of coconut cream and coconut sugar. Cook for 10 min/90°C or 195°F/slowest speed/reverse/MC on.
- Taste and add salt to desired amount, break up chicken gently with a spoon, add green beans and cook for a further 7 min/90°C or 195°F/slowest speed/reverse/MC on.
- Pour curry into thermal server, stir through torn up thai green basil and let it sit for 5 mins covered until serving.
Substitute fish sauce for soy sauce and add 500 g or 17.6 oz preferred vegetables at appropriate time. For harder vegetables, like potato, add during step 3.
To boost the protein content for a vegetarian variation, pour curry over halved hard boiled eggs before serving.
Use your blunt blade for this recipe.
At step 2 use speed 1.
At step 3 use speed 1 and extend cooking time if required.