Thermomix Thai Green Chicken Curry
Print Recipe

skinnymixer's Thai Green Chicken Curry

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


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.