Ingredients
Rice
- 1000 grams water
- 1 teaspoon salt, optional
- 20 grams butter or olive oil, optional
- 350 grams Long grain or jasmin rice
Curry paste
- 2 centimetre piece of ginger, peeled
- 2 cloves Garlic., peeled
- 2 stalks lemongrass, bruised
- 6 coriander roots
- 2 anchovy fillets
- Half teaspoon cracked black pepper
- 1 teaspoon coriander seeds
- 1 teaspoon cummin seeds
- 3 Long red chillis, deseeded
- 2 teaspoons vegetable oil, I used Olive Oil
Chicken Curry
- 750 grams chicken thighs, sliced into strips
- 1 can coconut cream
- 20 grams fish sauce
- 1 yellow capsicum, deseeded and sliced
- 1 red onion, Sliced thickly
- 50 grams snow peas, sliced
- Juice of one lemon
- coriander leaves, to serve
- Palm sugar to taste
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cook rice following basic coobook recipe and set aside in thermoserver.
Mill coriander and cummin seeds in thermomix mixing bowl speed 10 for 5 seconds with MC in place.
"Closed lid" Add ginger, garlic, lemongrass, coriander root, anchovies, red chillies and cracked black pepper to milled spices and blitz on speed 10 for 5 seconds
"Closed lid" or until all ingredients are a paste. Scrape down sides and blitz for a further 5 seconds if required.Scrape down the sides of the bowl, add vegetable oil and saute for 5 minutes on speed 3.
"Closed lid" Add chicken strips and saute for 5 minutes on speed 1 in
"Counter-clockwise operation" reverse mode."Closed lid" Add coconut cream and fish sauce and cook at 100 degrees on speed 1 for 5 minutes in reverse mode
"Counter-clockwise operation" "Closed lid" Add sliced onions and capsicum and cook fo a further 3 minutes at 100 degrees on speed 1 in reverse
"Counter-clockwise operation" "Closed lid" Add snowpeas, sugar (as to your preferred sweetness) and lemon juice and cook at 100 degrees for 2 minutes on slow speed
"Gentle stir setting" until snow peas are warmed through.Spoon into a bowl and top with coriander leaves to serve with steamed rice on the side.
Method
Tip
Very tasty, quick and easy dish that pleases eveyone 
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.
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Comments
Made this with ready made curry paste and it was probably 4 star. Next time will follow the recipe for her curry paste! Definitely quick and no fuss.
What temp is this done at? It just says sauté?
I just wash the base stalks of the coriander
Nerina 🥰
Beautiful. did not add the coriander root as no idea even where to find it. I did however find it a little sweet and next time I would leave the palm sugar out
Oh gosh, sorry, I blended it into the curry paste, whoops
Nerina 🥰
What do you do with the three red chillies? Garnish or blend into the curry paste?