Ingredients
Ingedients
- 600 grams of chicken thigh fillets, cut in 3cm cubes
- 1 onion, peeled and quatered
- 3 cloves of garlic, peeled
- 2 cm piece ginger, roughly sliced
- 30 grams olive oil
- 2 medium red capsicum, halved and sliced
- 150 grams of snow peas, sliced in half
- 2 level tablespoons of Thai Red Curry Paste, one tablespoon if you like a milder heat
- 1 1/2 level teaspoons of brown sugar
- 2 level teaspoon of soy sauce
- 1 400 gram tin of coconut cream
- pinch of salt
- steamed rice to serve and one bunch of Bok Choy
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Add onion, garlic and ginger to bowl, chop 5 seconds speed 5, scrape down bowl and repeat
Add oil cook 3 minutes, 100 degrees, speed 1
Add capsicum and coconut milk, 1-2 tablesppons of red curry paste and cook 10 minutes, 100 degrees reverse, speed 1
Add chicken, cook 100 degrees, 8 minutes, reverse , spoon, MC off basket on top
Add brown sugar, soy sauce, salt, snow peas and cook 4 minutes 100 degrees, reverse, soft basket on top
Tip
serve with steamed rice, (you can cook this first and also the bock choy in the varoma while steaming the rice) keep warm in your thermoserver
You can make this vegetarian by omitting the chicken and using, sweet potato, cauli, broccoli, carotts etc
Thermomix Model
-
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.
Comments
This is a very yummy mild curry - I'll be adding a chili next time as we like things a little spicier...
This was really yummy, I added fresh kefir lime leaves and fish sauce instead of salt. Will definitely make again!
Was absolutely beautiful, bit confused with recipe about coconut cream and milk, added both, worked out well.
Yummy. I reccomend you use all the red thai curry paste as it adds to the flavour. The flavour gets better the next day. Well worth it!
This is a big hit with me. I love the depth of the Red Thai Curry and the contrast of the Bok Choy!
Are you sure to delete this comment ?