Ingredients
- 1 Green chilli, seeds removed
- 2 garlic cloves
- 1 lime zest and juice
- 1 cup of coriander leaves and stalks
- 1 tablespoon cumin seeds, lightly toasted
- 2 tablespoons fish sauce
- 60 grams coconut cream
- 2 skinless chicken breasts, sliced
- 1 red chilli, thinly sliced
- 900 grams water
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
In TM bowl, place green chilli, garlic cloves, lime zest and juice, coriander, cumin, fish sauce and coconut cream. Chop for 10 seconds on speed 9.
Tear off 4 sheets of baking paper, each 80cm in length. Fold each one in half.
Rub the spice paste over the chicken slices.
Divide chicken evenly amongst the 4 pieces of baking paper. Wrap paper tightly around the chicken, tucking the edges under and gathering up the sides to make a parcel. Tie each one tightly with kitchen string to secure and arrange in the Varoma basket on top layer.
Add water to TM bowl.
Place Varoma into position. Cook for 20 mins at Varoma temperature, speed 4.
Serve chicken parcels and garnish with red chilli slices.
Tip
White rice can be cooked in simmering basket at same time as steaming chicken along with steaming vegetables.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
The first time I made this I made the mistake of throwing away the juices from the parcels so the meal was quite bland and dry. The second time I around, i kept the juices and also made extra sauce to drizzle on top of the chicken. Loved it and will definitely make this again.
Yum, 5 stars based on sauce alone. I made extra sauce and marinaded the chicken for a few hours. I'll cook the chicken parcels and before serving I'll cook the rest of the sauce in the TMX. Rice, vegetables and chicken parcels....now I really feel like I'm making use of my new TMX. Followed by a mango and coconut sorbet with some of the left over coconut cream. Only question is ...do I drizzle it with white rum?
JennyL
Made this last night. Loved the flavous though will increase the chilli next time. We didn't have paste left over but rather made sure we used it all in the parcels. Would like to work out a way of cooking it with even more sauce so that is soaks over the rice when served. May try next time cooking the chicken on reverse in the bowl with twice the sauce, store in the thermo bowl and then make the rice. Our 9 year old daughter also loved it.
This recipe was delicious! The instructions were excellent and it fed my family of four (adults) perfectly. However, there was a lot of the spice paste left over and it weemed a shame to wate - any ideas what to do with it??
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