Thermomix Thai Green Chicken Curry
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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
Course: Curry
Cuisine: Thai
Servings: 4 -6
Author: Skinnymixers


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.