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
Servings: 4 -6
- 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
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.
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.