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Quick and Easy Green Chicken Curry

thumbnail image 1
thumbnail image 1
Preparation time
20min
Total time
20min
Portion
0 portion(s)
Level
easy
  • TM 31
published: 2013/08/24
changed: 2013/09/05
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Ingredients

Ingredients

  • 1 onion, Quartered
  • 1 clove garlic
  • 1-2 Red or green chillies, De-seeded to your liking
  • 2 tablespoons green curry paste
  • 2 cans coconut cream or milk
  • 500 grams Chicken thigh fillets, Roughly chopped
  • 20 grams olive oil
  • 1 zucchini, Cut into thick rounds and then quartered
  • 1 bunch coriander
  • 1 portion baby spinach
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Recipe's preparation

  1. Add onion, garlic and chillies to bowl.  Chop for 5 seconds on speed 5. Scrape down the bowl and add olive oil. Sauté varoma speed 1 for 3 minutes.  

    Add chicken and green curry paste and cook 100 degrees Counter-clockwise operation"Counter-clockwise operation" speed 1 for 3 minutes.  Add coconut cream kaffir lime leaves and coriander. Cook 100 Counter-clockwise operation"Counter-clockwise operation" speed 1 for 15 minutes. 

    Pour onto baby spinach leaves in Thermo server.

    Serve with steamed basmati or jasmine rice...

    any variety of vegetables can be used and this recipe is extremely flexible...enjoy tmrc_emoticons.)

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 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.

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Quick and Easy Green Chicken Curry
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Comments

  • 19. December 2018 - 08:49

    Hi,

    Thank you so much for the recipe.

    I added a bunch of Bok Choy and a potato. I'd run out of my vegetable stock, so had to rummage for any stock I had in the pantry, voila, uncovered a chicken stock cube. Cooked the chicken initially, just shy of the recommended time. Then once all ingridients went in, cooked at around 70 degrees and for 30 mins. With regards to the Kaffir leaves - this was my first time using this ingridient, so did a lot of "confused face" expression as I problem solved just how much I should put in. In the end, I decided that a heaped table spoon (they were from the jar) seemed to be the 'go' - purely following gut instinct.
    The family and I devoured it.

    Just so so delicious!! Thanks again tmrc_emoticons.)

  • 7. January 2017 - 16:49

    superquilter55 wrote:

    Was about to make this but the Kaffir lime leaves are mentioned in the method but not in the ingredients and the same with the zucchini? Is it at the end or are we chopping at the start to disquise it? I would like to make this but need clarification first? Thanks.




    Noticed the same thing also. Very confusing! There is also no measure for the olive oil, which also does not find a mention in the ingrediant section. Would be worthwile editing and reposting thie recipe with the required alterations Smile

  • 15. October 2015 - 15:59
    4.0

    Great thanks. Hubby loved it tmrc_emoticons.)

  • 6. August 2015 - 17:32

    Great recipe, love the flavours. Thanks!

  • 28. June 2015 - 19:59
    5.0

    Good as it gets for a Green Curry Chicken

    Loved this recipe with all of the Coriander which is my favourite herb. The consistency is perfect with the 2 tins of Coconut milk as the traditional Thai way is to have rice with a soup like sauce. I also liked the addition of the Zucchinni which added a light, juicy taste. My niece and her Thai son (who wanted seconds which is unusual!) loved this particular variation. This will become a regular with my family. Thank you for sharing this great recipe.

  • 2. March 2015 - 10:53

    I used thai red curry paste half a jar didn't have zucchini had cauliflower  only used 1 can of coconut milk the carnation light one and 2 large kaffa lime leaves went in at the same time as the chicken then discarded at the end fantastic 

  • 15. June 2014 - 12:13

    I noticed the same thing (but halfway through making it!)

    i ended up putting the kafir lime leave in when I put the coconut cream... I used one can not 2 and I put the zucchini in right at the end (and some broccoli) 

     

    i found it to be a tasty recipe tmrc_emoticons.)

  • 5. June 2014 - 08:04

    Was about to make this but the Kaffir lime leaves are mentioned in the method but not in the ingredients and the same with the zucchini?  Is it at the end or are we chopping at the start to disquise it?  I would like to make this but need clarification first?  Thanks.

  • 4. May 2014 - 10:52
    5.0

    Great recipe, very yummy.

     

    I added an extra spoon of green curry paste so it was nice and hot. It was a bit runny at the end so I thickened with some corn flower. Maybe reduce qty of coconut cream.

     

     

  • 14. January 2014 - 21:19

    Super easy and yummy. I'd reduce the amount of coconut cream next time - maybe only 1 tin as I like my sauce thicker. Thanks  tmrc_emoticons.)

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