Madame Pa's Thai Green Chicken Curry Recipe is not tested
Author picture lushcook
created: 2012/08/23 changed: 2013/12/19

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Madame Pa's Thai Green Chicken Curry

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4

Ingredients

4 portion(s)

Curry
  • 1 --- cup coriander leaves
  • 3 tablespoon vegetable oil, just over half line on MC - use it upside down until needed
  • 1-2 tablespoon green curry paste
  • 1 pinch each cumin and coriander seeds
  • 370 mls/ 1 1/2 cups coconut milk
  • 1 boned skinless chicken breast, best thin sliced once partially defrosted
  • 2 green aubergines quartered, use 2 zucchini if need be
  • 1 sprig pea eggplants, or handful of snow peas
  • 1-2 tsp palm sugar, shredded
  • 1 1/2 tablespoon fish sauce
  • 2 kaffir lime leaves torn in half
  • 6 Thai basil leaves
  • 1/2 fresh red chilli thinly sliced
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
5

Recipe's preparation

    Curry
  1.  

    Toast cumin and coriander seeds for 2 ½ mins 100 degrees speed 2, cool 1 min

    In the meantime wash and spin/pat your coriander leaves

     

    Put a tissue just under the MC and grind 1 min speed 8-9. When finished, lift bowl out and gently tap lid on bowl to loose spices, then tip into the tissue. 

    Put coriander in and blitz 2 seconds speed 7. Scrape and remove into a small bowl.

     

    Put the oil in the TM bowl, set to 23 mins, varoma speed 2 and let it heat for 1 min.

    At 22mins add the coriander through the hole in the lid and fry 1 min

    At 21mins add the paste and ground seeds and fry for 2 mins 

    At 19 mins press 90 degrees and start adding the coconut milk through the lid ½ a cup every 30 seconds

    At 17 mins, press REVERSE, add the chicken through the hole in the lid, press 80 degrees, speed to 1.

    At 5 ½ mins add your eggplants (or zucchini and squash as replacement – can add a handful of snowpeas in the last minute),  sugar, fish sauce (I measure 1/3 of the MC),  kaffir lime leaves,  thai basil leaves, chili

     

    When finished, check balance of flavour. If you have used coconut cream instead of milk you will need to add lime juice to cut through the cream and balance the tartness. Otherwise, just balance the salty/sweet/hot and turn on for 1 min 80 degrees reverse, speed 1.

    Serve with garnish in thermoserver.

  2. With the curry in the thermoserver, cook your jasmine rice as per EDC instructions (400g in basket, rinse, put 900g water in the TM bowl, cook for 16 minutes 100 degrees speed 4)

10

Accessories you need

11

Tip

After years of this being a 'signature dish' I was sceptical that it could be as good in the thermomix - my verdict; it's actually easier to balance the hot/salty/sweet mix in the thermomix because of the reduced evaporation - and of course, the retained flavours are superior! Enjoy

This recipe is TM modified from the Blue Elephant Restaurant cookbook - freely available on their website. The original is here: http://www.blueelephant.com/recipes/306.html

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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  • Yum! We loved this, thank
    Submitted by Nat Love on 27. June 2014 - 19:18.

    Yum! We loved this, thank you  tmrc_emoticons.) I added some Tamarind paste and lemongrass. Agave nectar instead of sugar (was out of coconut syrup) and ate it with red quinoa. Added red capsicum and green beans instead of eggplant and zucchini. Was delicious! Will for sure make it again. Oh and squeeze of lime juice at the end. A winner in our house  tmrc_emoticons.)

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  • Great taste, chicken tender,
    Submitted by Emmamr2 on 18. December 2013 - 22:13.

    Great taste, chicken tender, rice perfect, thank you tmrc_emoticons.)

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  • Thank you Tracey! Glad you
    Submitted by lushcook on 17. November 2013 - 21:45.

    Thank you Tracey! Glad you enjoyed it. We love it. Entertaining emergency standby dish!!  Big Smile

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  • Thank you Tracey! Glad you
    Submitted by lushcook on 17. November 2013 - 21:44.

    Thank you Tracey! Glad you enjoyed it. We love it. Entertaining emergency standby dish!!  Big Smile

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  • Authentic taste - loved it.
    Submitted by Tracey33 on 17. November 2013 - 21:26.

    Authentic taste - loved it.  Thanks for sharing recipe.

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  • Thanks so much for that! Cant
    Submitted by daniellehcp on 5. August 2013 - 10:34.

    Thanks so much for that! Cant wait to try it! 

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  • Hi Danielle - I usually a
    Submitted by lushcook on 4. August 2013 - 18:56.

    Hi Danielle - I usually a recipe fairly close to the taste.com recipe, a little tweaked. I should put it on the community:

    1 tsp coriander seeds

             1 tsp cumin seeds

             6 white peppercorns or use white pepper – ½ tsp

             2 tsp shrimp paste (see note) (belacan)

             1/4 tsp ground turmeric

             6-7 coriander roots + stalks, thoroughly cleaned and scraped, roughly chopped

              2-3 lemongrass stems (pale part only), roughly chopped

             4-5cm piece of galangal peeled and chopped in half

             8-10 small green or 3 long green chillies, (or a mix), seeds removed and chopped

             4 kaffir lime leaves (see note), spine removed, roughly chopped,

    plus zest of 2 kaffir limes or extra leaves

             4 Asian red eschalots, roughly chopped

             5-6 garlic cloves, roughly chopped

             For at the end: 30g vegetable oil

    The variation in ingredient amounts is because of the possible size variation.

     

    Method

    1.   Wrap shrimp paste in a square of foil. Toast with coriander and cumin seeds with the pepper for 6 mins 100 degrees, reverse speed 2. Remove the foil wrapped shrimp paste and set aside.

    2.   Cool seeds slightly. Grind for 2 mins speed 10.

    3.   Add remaining ingredients, including the shrimp paste removed from foil, but not the oil yet. Blend to a paste by mincing for 30 secs speed 8-9. Stop every 10 seconds and scrape down. Blend on speed 4 while you allow the oil to drip through the MC.

    4.   Store in an airtight container in the fridge for up to 2 weeks. Or flatten in a zip lock bag and freeze. Break off 2-3 tablespoons worth when you are making your curries.

     

    To be honest, I had it all blending at speed 7 while I kept chopping and adding ingredients, then turned it up to speed 9 at the end. I did a double quantity and the TM pureed that amount really well.

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  • Hi, what green curry paste
    Submitted by daniellehcp on 4. August 2013 - 17:47.

    Hi, what green curry paste recipe do you recommend? Thanks

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  • Wow - thanks for the lovely
    Submitted by lushcook on 15. April 2013 - 22:23.

    Wow - thanks for the lovely comments guys...just passing on the Blue Elephant's genius. Glad you are enjoying. Big Smile

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  • Very authentic. Total winner.
    Submitted by Joss on 19. March 2013 - 18:36.

    Very authentic. Total winner. Thanks!

     

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  • Delicious, my family love it.
    Submitted by marenna on 15. March 2013 - 16:41.

    Delicious, my family love it. I freeze it for them 

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  • Delicious - added in some
    Submitted by Kfm1974 on 14. November 2012 - 23:28.

    Delicious - added in some peas and beans as they were the only veggies I had but worked great.  Also added a squeeze of lime juice at the end.

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