Ingredients
- 700 g chicken, thigh fillets – cut into strips
- 75 g green curry paste (or to taste)
- 75 g coconut cream, ( taken from the top of the can – do not shake first)
- 1 -2 stalks lemon, grass – cut into 2 cm lengths (tender part only)
- 4 coriander plants – roots and stalks only
- 750 ml coconut cream
- 2 – 3 green chilli, es – seeded and chopped
- 1 cup Thai Basil leaves
- 20 ml fish sauce
- Coriander leavesand Thai Basil leaves for garnish
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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font-family: "Cambria";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }Place lemon grass and
coriander roots and stalks into TM bowl and chop – 10 seconds at speed 8 until
finely chopped.Add 75g coconut cream
and curry paste to bowl and cook for 5 minutes at Varoma temperature on speed
1. Leave measuring cup off.Add 750ml coconut cream
and cook for 8 minutes at 100 degrees at speed 1.Add chicken thigh
fillets and green chillies. Cook for 8 minutes at 100 degrees on Reverse and
speed soft.Add Thai Basil leaves
and fish sauce for 1 minute on Reverse and speed soft.Serve with jasmine rice
and garnish with coriander and Thai Basil leaves.
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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