Thermomix Thai Green Chicken Curry
Skinnymixers Thai Green Chicken Curry

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Thermomix Thai Green Chicken Curry

skinnymixer's Thai Green Chicken Curry

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Course: Curry
Cuisine: Thai
Prep Time: 2 minutes
Cook Time: 21 minutes
Total Time: 23 minutes
Servings: 4 -6


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


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.


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!


Thermomix Thai Green Chicken Curry

skinnymixer's 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.
Print Pin Rate
Course: Curry
Cuisine: Thai
Prep Time: 5 minutes
Cook Time: 28 minutes
Resting time: 15 minutes
Total Time: 33 minutes
Servings: 4 -6


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


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.


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!


  1. I made this with light coconut milk and prawns . Tasted delicious but the consistency was more like soup .
    Wondering what I did wrong .

  2. Made recently for the first time. I’m not a spice lover, so used slightly less than the recommended chilli amount in the paste, but I am trying to increase my tolerance. I did find it to be pretty warm by the end of the dish, but strangely the leftovers seemed to have mellowed a little.

    I’m very happy to have a few serves of the stock paste in the freezer to recreate this for nights where I need a quick and easy feed.

  3. I have just found this recipe, yet to make it but it looks amazing
    looking through the recipe and instructions I have a question
    so after making the paste (was thinking of freezing it ), then moving on to the curry , do I still have to add more kaffir lime leaves and lemon grass stalk even though these were in the paste?

  4. I can’t wait to make this, it looks amazing! Just a quick question… what size cubes do you recommend to cut the chicken into? Thanks.

      1. Thank you. I made it tonight and it was lovely. I suspect I cut the chicken too small (about 3cm dice) as it was a little dry. I’ll know for next time. But I love green curry and am very excited that I can have it at home now! And hubby liked it too (his first time trying green curry). Bring on my three curry bases now safely stowed in the freezer! <3

  5. This recipe is amazing I cannot recommend this enough, if you haven’t tried it yet, you really don’t know what you’re missing

  6. Thanks for another great recipe Nik! The flavour is beautiful (even though I deseeded most of the chillies so the kids could eat it), but my coco cream split at the end. I used thigh fillets, so cooked about a min or two longer than the recipe. Would this have caused it to split or could there be another reason? I strained the sauce out and just blitzed it on 8 for about 30s and it came together fine again. Just wondering if anyone has any thoughts on why it would’ve split? Used capsicum & snow peas as per the recipe suggestion. Thanks again! 🙂

  7. Well now…

    I found a serving of green curry paste in the freezer along with odds of chicken breast and thigh, scrapped together some veggies and boom dinner done. Sevrved it with rice noodles!!! Yum yum yum!,

  8. I finally made this one today, not sure why I waited so long. It was so delicious and tasted very authentic. This one is definitely a favourite of mine, the best green curry I have ever eaten!!

  9. I have tried many Thai Green Curry’s from restaurants but seriously when I make this using Nik’s Green Curry paste, my home made Skinny Mixers Curry Chicken is my all time favourite. Make sure you have the Curry Paste ready to go ahead of time and you have your self a quick, amazing tasting Thai Green Curry. A batch of the paste does 4 serves of curry paste. When I’m due to make a batch of paste I try to make a Thai Green Curry at the same time as you can’t make the Green Curry Meal without washing the bowl !!!

  10. For the second section (not the paste) it does not say what to do with the lemongrass, put it in whole, finely slice…?

  11. Delicious! Most authentic green curry I have had outside of Thailand. My sister in law is Thai and hers is pretty good but this one is better. Love how the paste makes 4 serves to freeze for later. Also spice level perfect for our family 🌶

  12. Made this following your ALToA recipe – it was awesome! I loved how easy it was and how absolutely delicious it was. I used the full amount of green chillies and added in two red birdseyes as that’s what we had, next time I will go a little hotter. Yum yum! Thank you!

  13. Hi. I am keen to make this tomorrow and was wondering if it would be possible to substitute cumin seeds and coriander seeds with say 3/4 teaspoon of ground cumin and 3/4 teaspoon of ground coriander instead? I have the ground spices but not the seeds. Was thinking 1 teaspoon of whole seeds should roughly equate to about 3/4 teaspoon ground. Do you think this would work or are the seeds a must? Thank you.

  14. Just wanted to reiterate how AMAZZZZING this is!!! Can’t rate it highly enough – its definitely our favourite thermomix meal by far :). We have made it heaps of times by now, really love it. I am actually planning on doing it for a meal for about 10-12 people this Sunday – does anyone have any good suggestions on what it could be served with? When me and my husband have it we usually just have it on its own with maybe a few noodles…but the table might look a little sparse with only that! Would welcome any suggestions 🙂

    1. Oh and I also meant to ask – how do I increase the quantities of this, or is it a case of making 2 or 3 batches?

  15. OMG!!!! This recipe is absolutely amazing! My hubby said it was THE best Thai green curry he has ever had! Thank you for all your wonderful recipes!

  16. Absolutely delicious and very simple. Your recipes have never failed to work out and please everyone who eats them!

  17. I made this for the first time and it was absolutely delicious. My oldest son who is 27 was licking the bowl. This is definitely on the make again list. The only thing extra i added more curry paste as there wasn’t enough bite to the curry.

  18. I don’t even know what to say about this recipe. To me it’s perfection. Every flavour is perfectly balanced and I feel I can taste every bit. Just absolutely love it and we eat it often.

  19. One of my favorite Skinnymixer recipes. I love this (& I love how easy it is). I often use the paste to marinate chicken to go onto the BBQ as well. Very versatile

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