Ingredients
Curry Paste
- 1/4 teaspoon white peppercorns
- 2 large green chillies, chopped in half
- 6-10 small red chillies
- 2 cm galangal, peeled
- 2 cm Ginger, peeled
- 2 golden shallots, peeled
- 6 cloves of garlic, peeled
- 2 stalks lemongrass stems only, outer leaves removed
- 1 pinch salt
Jungle Curry
- 1 Cup of water
- 600 grams chicken thigh fillets cut into small pieces
- 2 tablespoons fish sauce
- 1 teaspoon palm sugar, grated
- 1/2 cup bamboo shoots
- 1/2 cup baby corn
- 1/2 cup straw mushrooms
- 8-10 string beans cut into 1/3
- 6 kaffir lime leaves, finely cut
- 15 Basil leaves
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Combine all ingredients in bowl. Process for 1 minute on speed 9. scrape down sides of bowl with spatula then process for another minute on speed 9.
Leave paste in bowl.
Add water to curry paste. Cook for 2 minutes, 100 degrees, speed 1.
Add chicken. Cook for 2 minutes, 100 degrees, speed 1.
Add the fish sauce, palm sugar, bamboo shoots, baby corn, mushrooms, string beans and kaffir lime leaves.
Cook for 5 minutes, 100 degrees, speed 1.
Add the basil leaves, whole. cook for a further 2 minutes, 100 degrees on speed 1.
Serve with jasmine rice.
Curry Paste
Jungle Curry
Tip
Please Note:
The heat of this curry is controlled by the amount and type of chillies you add. I like it very, very spicy but the recipe as is would probably be too hot for most people. For a milder curry remove the seeds from all chillies and use 1 large red chilli in place of the 6-10 small red ones.
Thermomix Model
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Recipe is created forTM 21
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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