Forum Chicken coconut curry needs converting, please help!!!
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Whenever I heard chicken curry my mouth get start watering my mom she make chicken curry, but we are not using coconut oil instead of coconut oil my mom she used something else and rest of all thing are the same surely I am going to follow your procedure and I let you know.
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Whenever I heard chicken curry my mouth get start watering my mom she make chicken curry, but we are not using coconut oil instead of coconut oil my mom she used something else and rest of all thing are the same surely I am going to follow your procedure and I let you know.
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Yes worked a treat thanks again
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Yay!! Thanks for the conversion cant wait to try it 
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Did u use my recipe and add potatoes or ur own recipe? I personally think the curry leaves make the dish its delicious! !
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It worked! and was delicious :)
I cooked potatoes whilst the chicken was cooking and then took them out of the TM basket and added a little water to cook the rice, Added the chicken after the rice was cook (keeping that and the spuds in the thermo server) and reversed for 4 mins to warm the chicken through.
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If I was making it, I'd chop the onion lemongrass garlic and chilli and then saute.
Add the spices,including the curry paste-cook them off for 5mins high temp reverse speed soft.
Add the coconut milk-varoma heat whilst steaming the chicken pieces and once the chicken is cooked add it to the sauce.
Add lime,fresh curry leaves and coriander.
i would also add some sugar and fish sauce to make sure you have the salt,sweet sour thing going on 
and replace veg oil with sesami or peanut!
I know thats not techically the write wording for a thermo recipe,but its what I do when looking at an ordinary recipe Hope it helps.
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Hi everyone im wondering if anyone would know how i can convert my chicken curry into thermo
Chicken Coconut Curry2 tablespoons vegetable oil750g chicken thigh fillets, trimmed, cut into thirds1 brown onion, cut into thin wedges2 garlic cloves, finely chopped1 teaspoon ground turmeric2 tablespoons red curry paste1 lemongrass stem, trimmed, bruised, thinly sliced1 small red chilli, deseeded, thinly sliced400ml can coconut milk15 fresh curry leaves1 cup coriander leaves1/2 lime, juiced
Step 1 Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.
Step 2
Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass and chilli. Cook, stirring, for 1 minute or until aromatic.
Step 3
Stir in coconut milk and curry leaves. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice. Spoon over rice and top with coriander sprigs. Serve with lime wedges.
Thanks!!!
Paula