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Preparation time
0min
Total time
0min
Portion
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Level
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Ingredients

  • 700 g chicken, thigh fillets – cut into strips
  • 75 g green curry paste (or to taste)
  • 75 g coconut cream, ( taken from the top of the can – do not shake first)
  • 1 -2 stalks lemon, grass – cut into 2 cm lengths (tender part only)
  • 4 coriander plants – roots and stalks only
  • 750 ml coconut cream
  • 2 – 3 green chilli, es – seeded and chopped
  • 1 cup Thai Basil leaves
  • 20 ml fish sauce
  • Coriander leavesand Thai Basil leaves for garnish

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  • Spatula TM5/TM6
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Recipe's preparation

  1. Place lemon grass and
    coriander roots and stalks into TM bowl and chop – 10 seconds at speed 8 until
    finely chopped.



    Add 75g coconut cream
    and curry paste to bowl and cook for 5 minutes at Varoma temperature on speed
    1. Leave measuring cup off.



    Add 750ml coconut cream
    and cook for 8 minutes at 100 degrees at speed 1.



    Add chicken thigh
    fillets and green chillies. Cook for 8 minutes at 100 degrees on Reverse and
    speed soft.



    Add Thai Basil leaves
    and fish sauce for 1 minute on Reverse and speed soft.



    Serve with jasmine rice
    and garnish with coriander and Thai Basil leaves.



     




     

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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THAI GREEN CHICKEN CURRY

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