- TM 5
Ingredients
Red Thai Chicken Curry with noodles
- 100 g TM red Thai curry paste
- 400 g canned coconut milk
- 1 tablespoon cornflour
- 3 Kaffir lime leaves
- 500 g skinless chicken thigh fillets, cut into slices
- 30 g Palm sugar or brown sugar
- 2 tablespoon fish sauce
- 100 g frozen peas
- 100-100 g broccoli, cut into florets
- 20 Fresh Thai basil leaves
- 420 g Fresh Egg Noodles
- Fresh Corriander to taste
- Fried tofu, optional
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Place Fresh egg noodles, Broccoli and frozen peas into Thermoserver with boiling water
2. Place red Thai curry paste and 60g of Coconut cream and 40g water into mixing bowl and cook 2mins/Varoma/speed 1
3. Add remaining Coconut cream and 50g water, cornflour and Kaffir lime leaves and cook 6 min/100C/
"Counter-clockwise operation" /speed 
"Gentle stir setting" 4. Add Chicken and cook 8-10 min/100C/
"Counter-clockwise operation" /speed "Gentle stir setting" 5. Add palm sugar or brown sugar and fish sauce and cook 2 min/Varoma/
"Counter-clockwise operation" /speed "Gentle stir setting" 6. Add Thai basil leaves and cook 1 min/Varoma/
"Counter-clockwise operation" /speed "Gentle stir setting" .Carefully remove Kaffir lime leaves from mixing bowl and discard.
7. Drain bowling water from Thermoserve and combine Noddles and Curry.
8. Garnish to taste with Corriander and thinly sliced red chilli
Optional - Add fried tofu to soak up all the juices.
Enjoy
Tip
You will also require your Thermoserver
Thermomix Model
-
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
Great recipe, quick and easy, will cut out water next time! Added veggies with the chicken!
Thanks wish I'd found years ago, 😁
Great recipe!
I steamed the broccoli separately, microwaved the peas 45 sec and cooked the noodles according to the cooking instructions.
Absolutely delicious! I only used 50g curry paste and one tablespoon of fish sauce. Even my two year old loved it
This was delicious. Only changes were 1 1/4 tbls of fish sauce and added snow peas, potatoes and carrots. It's one of those great recipes that you can add any type of veggies. Thanks for posting, this will be going in to my favourites folder.
Really yummy. Made a few small adjustments - cooked noodles seperately and added brocolli and peas after cooking chicken - also through some zuccini in too.
Didnt have any kaffir lime leaves and used coconut milk.
Hubby loved this, cooked the noodles as per packet instructions, and threw in some frozen thai veges as that as what I had. Thanks for sharing.
Absolutely beautiful. I couldn’t get any Thai basil so ended up using lots of Corriander.
I really enjoyed this meal. I used red chilli instead of Thai basil as I didnt have any. Very tasty. Thankyou.
Definitely a make again meal! I used Valcom shredded kaffir lime leaves (about a Tbsp) which means you just leave them in the curry. I also added a heaped Tbsp of cornflour to make the sauce slightly thicker.
Absolutely amazing & devoured by all including my 11 year old. Was spicy and full of flavour. I cheated and used store bought curry paste. My noodles weren’t soggy as stated by others. Will definitely be making again!