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Thermomix Thai Green Chicken Curry
Skinnymixers Thai Green Chicken Curry

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skinnymixer's Thai Green Chicken Curry

Prep Time2 mins
Cook Time21 mins
Total Time23 mins
Author: Skinnymixers
Recipe type: Curry
Cuisine: Thai
Servings: 4 -6

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!

 

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.
Prep Time5 mins
Cook Time28 mins
Resting time15 mins
Total Time33 mins
Author: Skinnymixers
Recipe type: Curry
Cuisine: Thai
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!

 

  1. So delicious, I could’ve eaten the whole lot on my own! Even my chicken hating partner commented how tasty it was and had 3 serves!

  2. This is the best green curry outside Thailand and has kicked the pants off some of the green curries I have had in Thailand! I love how quick it is once the paste is handy in the freezer. It’s a real favourite of mine. Perfect for midweek.

  3. Made this for the first time at my girlfriends house and her husband couldn’t stop raving about it! Better than any restaurant! Not only that, but the kids loved it too! 8 empty bowls is a huge success as far as I’m concerned and between my girlfriend and I, we have made it a total of 6 times since and both families rave about it every time!

    It’s not my quick go-to dinner with a stock of the paste always ready to go in the freezer.

  4. Every time I make this or the massaman beef I change my mind about which recipe is the best – they’re just both so amazing! I wasn’t a huge green curry fan but so glad I decided to give it a go! Love love LOVE!

  5. This one is a regular in our house. Once the curry paste is prepared it’s very quick so having curry paste on hand makes getting another few nights’ dinner ready really manageable. My 10 y.o nephew adores it. After “hello” the first thing he says to me is “do you have any green curry chicken” – doesn’t go far when he’s around!

  6. Another winner in our house, I didn’t even have to hide the capsicum from hubby he gobbled it up because the flavour was amazing!

  7. Seriously amazing flavours that get better when left overnight. Will definitely make this again and next time I’m gonna double up on the paste.

  8. WOW, I have only tried the Thermomix chicken green curry from their everyday cooking chip (I think thats the name of it) and was so disappointed, my husband and I LOVED your recipe and tasted just like what we tried recently in Thailand, each taste was packed full of different flavours and as per the recipe I have 3 more paste servings for quick and easy meals to come

  9. Wow! This was simply awesome. Such beautiful flavours. My husband – having just returned from a trip to Asia where he ate “exquisite food” – said it was as nice as anything he ate up there. Well done Nik, another winner. Thank you.

  10. I made this today. It was AWESOME!!!!
    I didn’t add in the shrimp paste or the fish sauce and I only used 5 chills as my gorgeous husband and Ms 13 and Mr 15 are a bit delicate in this department.

    As I was making the recipe, I posted on the Skinnymixers site that I was concerned that I had made it too hot as my eyes were watering as I was scraping out the bowl…but the other Wonderful ladies told me it would be ok….and it was!

    Full of good fresh food and 3 more . Thank you so much for this recipe 🙂

  11. This is delicious! And so easy considering how many serves it makes! I think I like it even more than the butter chicken!

  12. Simply spectacular!!!!!! I can’t wait to make it again (where I don’t have to share it with so many people) Nik you are amazing x

  13. I am a MASSIVE thai food freak, and cook it quite regularly at home. I have visited Thailand frequently also so have had the chance to sample authentic thai food a lot and have to say this dish was AMAZEBALLS!!!

  14. This is my favourite of Nikalene’s recipes to date.
    A firm family favourite that my two year old loves as much as my husband and I.
    The mix of flavours always astounds me – it has so many subtle complimentary layers.
    Truly Devine and so easy to make.

  15. A family favourite and a great mid week meal from the second to fourth as the first batch makes 4 lots of the sauce to freeze in snap lock bags. Love it! Thank you 🙂

  16. O M G! Absolutely delicious and exactly like a Thai restaurant green chicken curry. Love how you make pastes for this (and Tandoori and Massaman) for the freezer – makes it a quick easy authentic tasting curry in no time.

  17. This is one of my favourite recipes from Skinny. It has so much flavour. Two helpings for me. Yum. My best friend and I send the paste to school with our children to take home if the other person is in need :-).

  18. Sooooo delicious! While my husband was cooking a BBQ tonight, I thought I’d make up the curry paste for this recipe to prep for tomorrow’s dinner. Paste made (yum), I then saw ‘without washing the bowl…’ and thought I may as well go ahead and make the rest up to heat up tomorrow. Well, once made, I couldn’t help myself and had a huge bowlful, leaving no room for any BBQ food. Oops

  19. Just wondering if I lave to leave out the fresh coriander would it change the flavour too much? I have a intolerance to it. Thanks

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