Ingredients
Thai Curry Chicken
- 15 grams Oil or Butter or more if you want
- extra coriander, To Garnish
- 600 gram chicken breast
- 6 shallots
- 3 pieces garlic
- 1 stalk Lemon grass, or 2 tablespoons
- 1 cube ginger, or 2 tablespoons
- 1 --- chilli
- 1 can 400 Coconut Milk
- 1 tablespoon Vegetable stock paste
- 1 tablespoon Thai Green Curry Paste
- 6 teaspoon fish sauce
- 1 Red Capiscum
- 1 green beans
- 1 bunch coriander
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Put shallots/spring onions, garlic, ginger, lemon grass, chilli into bowl and chop on Speed 7 for 10 seconds.
2. Add a drop of oil or butter and saute for 2 min/varoma temp/ speed soft
"Gentle stir setting" 3. Add tin of coconut milk/cream, vege stock and Thai Chicken Curry Paste and Cook 4 minutes/varoma temp/speed 1
4. Add thinly sliced chicken and cook 8 minutes/varoma temp/reverse/speed soft
"Gentle stir setting" 5. Add fish sauce, coriander, capsicum, beans and cook 2 minutes/varoma temp/reverse/speed 1
"Counter-clockwise operation" Yum pour into thermoserver, garnish with extra corinader and let it sick whilst you cook the rice.
Thai Curry Chicken
Tip
You can use whatever vege you like or not use them.
If you don't have fresh garlic, giner, lemongrass, coriander you can buy them in the tubes and use that instead.
I use more than one tablespoon of thai paste just what I prefer so taste and see.
Thermomix Model
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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
Feeflee: Thank you so much, I just came back to make this myself and it was an old receipe I did and now I would also double the curry paste. Thanks again Julia
Have a happy and blessed day,
Julia Mitchell
Love this recipe. I add double the Thai green curry paste. Use broccoli green beans and bean shoots. Very easy recipe
Thank you
I love my green curry.
Have a happy and blessed day,
Julia Mitchell
Very easy to make and very tasty, even better the second night!
This was really yummy! The family loved it, we will definitely be having this again. Thank you
LOVED this dish....however I'm not a huge fan of fish sauce...is there something I could use as an alternative? I didn't actually add it to this recipe and it did still tasted amazing
Thank you and yes I added the lemongrass woops
Have a happy and blessed day,
Julia Mitchell
Beautiful! Family loved it. Saved to favourites!
Was the lemongrass supposed to go in step 1? Ta
This is a really tasty curry.The sauce was a little runny for my liking though so I will use coconut cream the next time i make it. I used mushrooms, broccoli and cauliflower for the veg. Very tasty!!
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