Ingredients
Thai Green Curry
- 650 g chicken breast or thigh, cut into 4cm cubes
- 1 stalk lemongrass, roughly chopped (white part only)
- 10 g galangal
- 100 g big green chillis, add 4 to 5 green birds eye chillis for extra spiciness
- 3 cloves garlic
- 25 g eschalots
- 4 Kaffir lime leaves
- handful of thai or sweet basil
- 200 g coconut cream
- 300 g water
- 1 tbsp veggie stock
- 1 tbsp fish sauce
- 1 tsp sugar
- 200 g vegetables - bite size pieces, (e.g. baby corn, baby eggplant, carrot, snow peas, red capsicum)
- handful of coriander, to serve
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1) Put lemongrass, galangal, chillies, garlic, shallots, lime leaves and basil into TM bowl.
2) Chop at speed 8 for 10 to 20secs.
3) Add 15gm oil and cook at Varoma temperature for 5mins. speed 1
4) Add coconut cream and blend at speed 7 for 30 sec. Scrape down bowl.
5) Add water, veggie stock and veggies and cook at Varoma temperature, speed 1, reversed blade for 6mins. If sauce bubble up too much, turn temperature down to 100 deg.
6) Add chicken, fish sauce and sugar and cook at 100 deg. Speed 1, reversed blade for 8- 10 minutes.
7) Transfer curry to serving dish and garnish with a sprig of basil
Note: If using capiscum, snow peas , add 3 minutes before cooking time finishes
Thermomix Model
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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.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This is absolutely delicious and was so quick and easy to make. Irresistible!
This is my most favourite Thai Green Curry recipe. I recommend it to all my customers as it is authentic, fresh and great for my daughter who is allergic to shellfish and cant' eat the bought curry paste. Once you've eaten this, you won't go back to bought paste.
I have adapted it by adding a whole coriander - root, stems and leaves to the other herbs when making the paste. You also need a generous handful of basil.
Use a large tin of good quality cocount cream (Ayam brand is best). You need to check that it hasn't been watered down - ie 100% coconut cream.
No need to add the extra water. I add lots of veggies and there's plenty of liquid from that.
I also omit the added sugar. The coconut cream is sweet enough. And for my family, i reduce the green chilis by half and remove the seeds. However, everytime i make it i add a little more so that my girls can get used to the hotter flavour.
Liz Chin-Seet
Thermomix Consultant
Thai curry tends to be more watery than the Malaysian/Singapore curries. You can reduce water to 200gm . You can also increase coconut milk if you like a richer curry. I use big green chillies with seeds removed plus 3 to 4 green 'bird eye' or small chillies for spiciness. I hope you didn't use all 'bird eye' chillies. You can also use less chillies for a milder curry.
Hope this will help.
Thai curry tends to be more watery than the Malaysian/ Singapore curries. You can reduce Watertown 200gm . You can also increase coconut milk if you like a richer curry. I use big green chillies with seeds removed and add 3 to 4 green 'bird eye' or small chillies. I hope you didn't use all 'bird eye' chillies.
Hope this will help.
I tried this tonight. Lovely flavours, although I used half the amount of chillies and still found it very hot - for my liking. Mine was watery too. I also doubled the amount of vegies. Thanks for a tasty and very easy recipe.
This looks great! Cant wait to try it. Like that it has extra kick!
Hi Chrys - just made this curry (haven't served as it is for tomorrow night, thought to make it the night before to let the flavours develop) and it is really watery. Have I done something wrong or do I need to cook for longer - or add a thickening agent? Your response would be appreciated (it smells fantastic!)
Linda
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