Ingredients
Paste Ingredients:
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp shrimp paste - optional
- ¼ tsp peppercorns
- 2 stalk of lemon grass - white part only
- 5-10 large green chillis - roughly chopped (depending on spice preference, for a milder curry deseed the chillis) (if you like a hot curry, add 1 or 2 green birdseye chilli too!)
- 4 cloves of garlic - peeled
- 180 g shallots - peeled (the small brown ones)
- 30 g galangal or ginger - peeled, sliced into thin round coins
- 4 kaffir lime leaves
- 1 tsp salt
- 25 g coriander roots and stalks/leaves
- 80 g coconut oil - or preferred oil
Instructions
Paste Instructions:
- Toast cumin, coriander, shrimp paste for 5 min/100°C or 212°F/speed 1.
- Add the rest of the paste ingredients and blend for 15 sec/speed 9/MC on.
- Scrape bowl down, add 20 g | 0.7 oz water and blend for 20 sec/speed 6/MC on. Scrape bowl down and repeat 3 times.
Notes
For a vegetarian version, omit the shrimp paste.
This makes enough for 4 green curries, roughly 100 g | 3.5 oz per curry.
Store in a sterilised jar for 1-2 weeks or portioned out in the freezer in snap lock bags.
Click here for some delicious alternative uses for the Thai Green Curry Paste
Bellini Users
Paste Adaption
Use sharp blade for the paste recipe.
At step 2 extend processing time if necessary.
At step 3 repeat until a smooth paste consistency.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Thai Green Chicken Curry
Thai Green Chicken Curry in the Thermomix is easily a 30 minute dinner, once you have made the Thai Green Curry Paste and portioned it in the freezer.
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Servings: 4 -6
Ingredients
Curry Ingredients
- 2 x 270 g | 9.5 oz tins Ayam coconut cream - green tins
- 2 kaffir lime leaves
- 1 lemon grass stalk - white part only
- 500 g chicken breast - cubed
- 5 g soy sauce - or tamari or coconut amino
- 20 g fish sauce
- 5 g coconut sugar - or palm or brown sugar
- 200 g vegetables of choice - 100 g snow peas halved, 100 g capsicum strips for example
- 30 g bamboo shoots - rinsed (optional)
- 1/2-1 tsp salt - depending on taste
- A handful of torn up Thai green basil to serve
Instructions
Curry Instructions
- Without washing bowl from making the paste, add 1 tin of Ayam coconut cream, lemon grass, kaffir lime leaves and 1 portion of curry paste. Cook for 10 min/100°C or 212°F/speed 1/MC on. While that is cooking, coat chicken in soy sauce and fish sauce and marinate.
- Insert butterfly. Add chicken and sauce mixture, remaining tin of coconut cream and coconut sugar. Cook for 13 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 vegetables and bamboo shoots and cook for a further 5 min/100°C or 212°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.
Notes
For a vegetarian version, omit the shrimp paste and add preferred vegetables at appropriate time. For harder vegetables, like potato, add when you would add chicken.
For a lower calorie version, use only 1 tin of Ayam coconut cream and substitute the second tin with 250 g or 8.8 oz of chicken liquid stock or 1 tbsp stock concentrate + 250 g or 8.8 oz water - the curry will be a little more watery, but still delicious!
This recipe was inspired by a traditional recipe given to me by the amazing teacher at the Penang Spice Gardens (Malaysia). If ever you find yourself in Penang, you must visit the spice gardens and have a cooking class.
Bellini Users
Curry Adaption
Use blunt blade for this recipe.
At step 2 use speed 1.
At step 2 do not insert butterfly, but make sure your chicken is cut into 2-3cm cubes to avoid it breaking down during cooking.
At step 3 use speed 1.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!