Madame Pa's Thai Green Chicken Curry

1.

Toast cumin and coriander seeds for 2 ½ mins 100 degrees speed 2, cool 1 min

In the meantime wash and spin/pat your coriander leaves

Put a tissue just under the MC and grind 1 min speed 8-9. When finished, lift bowl out and gently tap lid on bowl to loose spices, then tip into the tissue. 

Put coriander in and blitz 2 seconds speed 7. Scrape and remove into a small bowl.

Put the oil in the TM bowl, set to 23 mins, varoma speed 2 and let it heat for 1 min.

At 22mins add the coriander through the hole in the lid and fry 1 min

At 21mins add the paste and ground seeds and fry for 2 mins 

At 19 mins press 90 degrees and start adding the coconut milk through the lid ½ a cup every 30 seconds

At 17 mins, press REVERSE, add the chicken through the hole in the lid, press 80 degrees, speed to 1.

At 5 ½ mins add your eggplants (or zucchini and squash as replacement – can add a handful of snowpeas in the last minute),  sugar, fish sauce (I measure 1/3 of the MC),  kaffir lime leaves,  thai basil leaves, chili

When finished, check balance of flavour. If you have used coconut cream instead of milk you will need to add lime juice to cut through the cream and balance the tartness. Otherwise, just balance the salty/sweet/hot and turn on for 1 min 80 degrees reverse, speed 1.

Serve with garnish in thermoserver.

2.

With the curry in the thermoserver, cook your jasmine rice as per EDC instructions (400g in basket, rinse, put 900g water in the TM bowl, cook for 16 minutes 100 degrees speed 4)