Ingredients
Ingredients
- 500 grams chicken mince or chicken breast or firm white fish
- 2 Limes
- 1 bunch coriander, leaves and stalks only
- 3 spring onions
- 2 cloves garlic, or 2 teaspoons garlic paste
- 1 long red chilli
- 8 green beans
- 30 grams red curry paste
- 1 tablespoon fish sauce
- 20 grams oyster sauce
- 80 grams coconut milk
- 1 tablespoon Corn Flour
- Asian Salad or Asian Vegetables
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180°C fan forced
Place baking paper on a baking tray
If you have chicken breast or firm white fish follow these instructions to mince
Defrost or freeze 500 grams chicken or firm white fish until it is semi-frozen
Cut the semi-frozen chicken / fish into 2cm - 3cm chunks
Place 250 grams (half) chicken / fish into TM bowl
Mince 10 seconds, speed 6
Remove the mince from TM bowl and set to the side
Repeat with the remaining 250 grams chicken / fish
(No need to clean bowl after mincing the chicken / fish)
Juice 1 lime and cut the other lime into wedges for garnish
Remove ¼ of the coriander leaves and set aside for garnish
Trim 3 spring onions, cut 2 into halves and finely slice 1 and set aside for garnish
Add 2 cloves garlic (or 2 teaspoons garlic paste), 1 long red chilli and remaining coriander leaves and stalks to TM Bowl
Chop 4 seconds, speed 6
Add chicken / fish mince, 8 green beans, 2 spring onions, 30 grams red curry paste, 1 tablespoon fish sauce, 20 grams oyster sauce, 80 grams coconut milk, lime juice and 1 tablespoon corn flour to TM Bowl
Turbo for 2 seconds, 2 times
Form the mixture into 8 - 12 equal size patties and place on baking tray
Bake for 15 - 20 minutes at 180°C fan forced or until chicken patties are cooked through
Garnish with coriander leaves, spring onion and a lime wedge
Serve with Asian salad or Asian vegetables
Method
Tip
You can double the mixture. Make sure you mince a maximum of 300 grams of chicken / fish at a time. Pulse on turbo 3 - 4 times.
Great to freeze. Make the patties and place in the freezer. Defrost and cook as per above or cook direct from frozen adding an additional 5 - 10 minutes cooking time.
Make your own curry paste using the Cookidoo Red Curry Paste recipe https://cookidoo.com.au/recipes/recipe/en-AU/r68365
Thermomix Model
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Recipe is created forTM 6
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. -
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!
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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.
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