Ingredients
Penang Chicken Curry
- 1500 grams chicken (thigh or breast), chopped
- some freshly cracked black pepper
- 2 teaspoons garlic puree
- 1 teaspoon turmeric powder
- 400g can coconut milk, reserve a little of the coconut milk to add to your cooked rice along with the small can of coconut cream.
- 400g can coconut cream
- 100 grams thickened cream
- 2 tablespoons coconut oil, or oil of your choice
- 210g bottle penang paste, or 2 heaped tablespoons of red curry paste (whichever you have on hand)
- 1/2 lime, juiced
- 60 g raw sugar
- 60 g brown sugar
- 3-4 tablespoons fish sauce
- 150 g super crunchy peanut butter
- 4-6 Kaffir lime leaves, blended together with 1/2 cup of the chicken stock from when you cooked the chicken in the varoma. Reserve the liquid from the bowl.
- 300-350 g potato, cubed
- 300-350 g sweet potato, cubed
- coriander, for garnish
Rice
- 1 1/2 cups rice
- reserved chicken stock from bowl + enough water to just cover the rice
- 1 teaspoon Himalayan salt
- small can coconut cream
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Penang Chicken Curry:
1. Cut up your chicken and place in the two varoma trays with lid in place.
2. Fill bowl with enough water to more than cover the blades.
3. Place varoma on top and cook for 30min/varoma/speed 3.
4. When cooked, break meat up and place in your thermoserver.
5. Freshly grind pepper on top of meat and mix through. Set aside for later.
6. Reserve the chicken stock water for use later.
7. Take 1/2 cup of reserved chicken stock liquid and add to bowl with your kaffir lime leaves. Blend together for 10seconds/speed 7. Scrape down sides and repeat until nice and fine.
8. Pour into small bowl and set aside until later.
9. Place oil and curry paste into unwashed bowl and cook for 5 min/100°/speed 2.
10. Add the garlic puree, turmeric powder, cocnut milk, coconut cream, the two sugars, fish sauce, the kaffir lime leaf and chicken stock liquid mix and the peanut butter.
11. Place the potato and sweet potato into the two varoma trays and place on top of the lid to steam. Cook for 10 minutes/100°/speed 1.
12. Add the lime juice and mix 10 sec/speed 2.
13. Place the chicken into a large pot and pour sauce from the thermie bowl over the chicken. Add the thickened cream and stir until all is combined. Set aside and keep warm.
14. Rinse out bowl, ready to cook rice. You don't need to wash it out properly yet, however, you do need to wash and dry your thermoserver for serving your rice later.
15. Once the potao and sweet potato are cooked, add to the curry and chicken mix.
Rice:
1. Place rice into rice basket and wash under tap.
2. Place the reserved chicken liquid stock + extra water to just cover the rice and salt into the bowl. Put the rice basketl into the TM bowl makimg sure the rice is just covered, making sure not to exceed the maximum level for your bowl.
3. Place the varoma trays with the potato and sweet potato back on top to continue steaming.
4. Cook for 20 minutes/100°/speed 4.
5. Remove rice basket from bowl using your TM spatular and put rice into your thermoserver. Combine the coconut cream with the reserved coconut milk and pour over rice. Stir through rice, place lid on top and allow the rice to absorb the cream/milk for added flavour.
To Serve:
Place a scoop or two of Penang Chicken Curry into a bowl and enough rice for each person's requirement. Garnish with a few coriander leave and serve.
Enjoy.
Penang Chicken Curry
Tip
As I cook for a larger family, the bowl does not hold enough room for the whole meal, therefore I cook the chicken first and put it into another bowl/pot and then make up the sauce mix. I pour the sauce over the top of the chicken in another pot so I can make a larger quantity. This recipe can also be made in both size bowls as long as you do not exceed your bowls maximum limit.
When cooking the rice, speed has to be set on 4 to ensure that the rice is cooked through. If not, the top part of the rice may not be cooked properly.
The rice comes out nice and fluffy and not sticky.
1 MC cup makes enough rice for 1 person. However, when cooking for a larger group of people, I use no more than 1 1/2 cups - to just under 2 cups of rice.
Sometimes the potato and sweet potato is not cooked quite enough so I add it to a pot of boiling water and continue to cook it for a few more minutes while the rice is absorbing the coconut milk/cream.
This recipe is not spicy hot but tastes amazing with the lime and coconut flavours.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
Absolutely delicious with so much flavour - everyone loved it! And enough left overs for lunches this week as a bonus!
I sous vide the chicken and used the juices from that in place of varoma / water mix, and cooked the potato separately as well then added all together in a pot at the end.
And omg the rice! I'll be making coconut rice that way more often! So easy and so much more flavour than other methods I've tried!
This was delicious, full of flavour!
Better than one bought at restaurant! So delicious!
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