One of my favourite Skinnymixer’s has been nagging me for months to make a Thai Red Chicken Curry Thermomix recipe, and I finally tried my hand at it.First thing you might notice is that this Thai Red Chicken Curry 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.
If you love this recipe, you should definitely try my Thai Green Chicken Curry or some of the recipes in my cookbook A Little Taste of Asia.
When you have some Thai Red Curry Paste made up, you should also try the delicious Thai Red Chicken Soup.
I hope you love it as much as we did.
Love Nik xx
Ingredients
- 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 chicken thigh - cubed small (you can use breast if you like)
- 20 g fish sauce - or alternatively 10 g soy for vegetarian
- 5 g coconut sugar - or palm or brown sugar
- 200 g green beans
- ½-1 tsp salt - depending on preference
- A handful of torn up Thai green basil to serve
Instructions
Curry Instructions
- 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.
Notes
Vegetarian/Vegan Variation:
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. Bellini Users 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.
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. Bellini Users 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.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 225g | Calories: 330kcal | Carbohydrates: 8.6g | Protein: 18.2g | Fat: 24.7g | Saturated Fat: 19.4g | Sodium: 670mg | Sugar: 5.4g
