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!
Servings: 4 people
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
- Weigh oil, curry paste and coconut milk into TM bowl; set time to cook for 15 minutes at 100C or 212F on speed 1
- 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
- Transfer to serving dish; fold in frozen peas and garnish with cilantro
- Serve over fragrant steamed Jasmine rice
Notes
The Green Thai Curry Paste used in this recipe is also made in the Thermomix very easily and makes all the difference.