Ingredients
- olive oil
- 400-600 g skinless chicken breast, cut into chunks
- 1 litre chicken stock, (keep 1 cup aside)
- 10 spring onions
- 1.5 tablespoon red curry paste
- 1 tablespoon ginger
- 400 g Can creamed corn
- 400ml Can light coconut cream
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Put chicken into TM bowl with 1 cup of chicken stock cook for 20-25 mins 100⁰ Speed 1
. Chicken should be shredded by this time. Put aside in another bowl. 2.Put in spring onion and chop to resemble finely sliced.
3.Add oil, ginger and curry paste and sauté on Varoma for 2-3 minutes Speed 1
4.Add remaining stock for only 1 min on 100⁰ Speed 1 (as stock water should still be warm)
5.Add creamed corn and coconut cream for 2 mins on 100⁰ Speed 1
6.Return chicken with cooking liquid and cook for a further 5-10 minutes.
. Chicken should be shredded by this time. Put aside in another bowl. Tip
Original recipe called to use Thai Herb and spice blend, however I couldn't find and I always have red curry paste in the fridge.
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.
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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