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Thermomix Green Thai Chicken Curry

Thermomix Green Thai Chicken Curry

This recipe is very easy to make once all ingredients are assembled. Talk about eating the rainbow! Delicious weekday family meal or great for a special company dinner. Yes, it is that versatile!

Course Main
Cuisine Thai Canadian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Author Valerie Lugonja

Ingredients

  • 30 grams or 1 ounce coconut oil
  • 185 grams or 6.5 ounces curry paste
  • 385 grams or 13.5 ounces coconut milk
  • 500 grams or 16 ounces thighs
  • 55 grams or 2 ounces fish sauce
  • 30 grams or 1 ounce palm sugar
  • 2 fresh kaffir lime leaves
  • 385 grams or 13.5 ounces cauliflower florets
  • 70 grams 2.5 ounces red bell pepper strips
  • 170 grams or 6 ounces Kabocha squash bite size cubes
  • 100 grams or 3.5 ounces frozen green peas
  • cilantro leaves for garnish

Instructions

  1. Weigh oil, curry paste and coconut milk into TM bowl; set time to cook for 15 minutes at 100C or 212F on speed 1

  2. Weigh in next 7 ingredients (chicken, fish sauce, sugar, leaves, cauliflower, pepper and squash); set time to cook for 15 minutes at 100C or 212F on Reverse speed 1

  3. Transfer to serving dish; fold in frozen peas and garnish with cilantro
  4. Serve over fragrant steamed Jasmine rice

Recipe Notes

The Green Thai Curry Paste used in this recipe is also made in the Thermomix very easily and makes all the difference.