thumbnail image 1
thumbnail image 2
thumbnail image 3
thumbnail image 1 thumbnail image 2 thumbnail image 3
Preparation time
10min
Total time
40min
Portion
-- --
Level
easy

Ingredients

Easy Can Red Curry

  • 154 g onion
  • 10 g olive oil
  • 6 g curry powder
  • 6 g Tumeric (powder)
  • 6 g Red Curry Paste (Chef’s choice brand)
  • 11 g Squid Sauce
  • 1 can coconut milk
  • 1 can Crushed tomato
  • 10 g brown sugar
  • 4 portions chicken Maryland
  • 5 gram salt
  • 10 g lime juice

Notes

  • You can use 4 large fresh tomatoes instead of tinned tomato (crushed or whole)
  • If you don’t want to weigh in the amounts - here is the conversion - Tumeric (2 tsp) Curry powder (2tsp) red curry paste (1tsp) sugar (2 tsp) fish/squid sauce (1 tblspn), onion (1 whole onion quartered)
  • The curry powder is X brand
  • The red curry paste ‘chef’s choice’ is HOT AF , hence the small amount. Add more or less depending on the brand you buy. Most recipes I see use ‘masari brand’
  • I make the sauce and pour the mixture over the chicken, and freeze the rest of the sauce.
  • Serve it over 11 minute rice
  • Lime juice can be fresh or out of the bottle
  • Squid sauce can be substituted with fish sauce. ONLY add the salt after you’ve finished cooking your sauce as you may prefer more or less salty type of food

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now

Share your activity

I'm cooking this today

Recipe's preparation

  1. Add onion and oil. Chop speed 4, 3 seconds
    scrape down sides. Cook 5 minutes 95 degrees speed 2. Basket on top. MC OFF
    add spices. Cook 1 minute 95 degree speed 2 Basket on top. MC OFF
    add can tomato, squid sauce, coconut milk. Cook 6 minutes 100 degree speed 2 Basket on top. MC OFF
    blend 3 sec speed 4

    CHECK FLAVOUR. Too bland? Add salt and white (or black) pepper. Not spicy enough? Add more red curry paste. Too spicy..? Can't help you.

    pour over chicken maryland in smallish ramekins.
    put in oven for 30min to 1 hour depending on your oven.
    serve over 11 minute rice
    top with fresh corriander

Tip

Counter-clockwise operation"Counter-clockwise operation"

Thermomix Model

  • Appliance TM 6 image
    Recipe is created for
    TM 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.

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.

Recipe's categories:

Print recipe

Easy Can Red Curry

Print:

Comments

  • There are no comments at the moment.
Are you sure to delete this comment ?