Bec's Red Thai Chicken Curry with Noodles

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Bec's Red Thai Chicken Curry with Noodles

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Ingredients

4 portion(s)

Red Thai Chicken Curry with noodles

400 g canned coconut milk
100 g TM red Thai curry paste
1 teaspoon garlic, optional
1 teaspoon ginger, optional
2 tablespoon fish sauce
1 tablespoon cornflour
3 Kaffir lime leaves
500 g skinless chicken thigh fillets, cut into slices
30 g Palm sugar or brown sugar
100 g frozen peas
100-100 g broccoli, cut into florets
50 g snowpeas, cut in half
20 Fresh Thai basil leaves
420 g Fresh Egg Noodles
Fresh Corriander to taste
Fried tofu, optional

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6
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
1st main course Cooking Easy Quick Dinner Thai

Recipe's preparation

1. Place fresh egg noodles, broccoli, snow peas and frozen peas into Thermoserver with boiling water

2. Place red thai curry paste (extra garlic and ginger if using a jar or tin of paste) and 60g of Coconut cream and 40g water into mixing bowl and cook 2mins/Varoma/speed 1

3. Add remaining Coconut cream and 50g water, cornflour and lime leaves and cook 6 min/100C/"Counter-clockwise operation" /speed "Gentle stir setting"

4. Add sliced chicken and cook 8-10 min/100C/"Counter-clockwise operation" /speed "Gentle stir setting"

5. Add palm sugar or brown sugar and fish sauce and cook 2 min/Varoma/"Counter-clockwise operation" /speed "Gentle stir setting"

6. Add Thai basil leaves and cook 1 min/Varoma/"Counter-clockwise operation" /speed "Gentle stir setting" .

Carefully remove Kaffir lime leaves from mixing bowl and discard.

7. Drain bowling water from Thermoserve and combine Noddles and Curry.

8. Garnish to taste with Corriander and thinly sliced red chilli

Optional - Add fried tofu to soak up all the juices.

Enjoy

Accessories you need

Spatula TM5/TM6
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You will also require your Thermoserver

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.