Madame Pa's Thai Green Chicken Curry
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Thermomix TM 31
Created: 2012-08-23 14:03
Changed: 2012-08-27 18:36
Total time: 40m
Preparation time: 10m
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
1 --- cup coriander leaves
3 tablespoon vegetable oil just over half line on MC - use it upside down until needed
1-2 tablespoon green curry paste
1 pinch each cumin and coriander seeds
370 mls/ 1 1/2 cups coconut milk
1 boned skinless chicken breast best thin sliced once partially defrosted
2 green aubergines quartered use 2 zucchini if need be
1 sprig pea eggplants or handful of snow peas
1-2 tsp palm sugar, shredded
1 1/2 tablespoon fish sauce
2 kaffir lime leaves torn in half
6 Thai basil leaves
1/2 fresh red chilli thinly sliced
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.
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)
After years of this being a 'signature dish' I was sceptical that it could be as good in the thermomix - my verdict; it's actually easier to balance the hot/salty/sweet mix in the thermomix because of the reduced evaporation - and of course, the retained flavours are superior! Enjoy
This recipe is TM modified from the Blue Elephant Restaurant cookbook - freely available on their website. The original is here: http://www.blueelephant.com/recipes/306.html
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