Cambodian Chicken & Vegetable Lemongrass Curry

You are here:

Print to PDF

[X]

Print recipe

Cambodian Chicken & Vegetable Lemongrass Curry

Print:

main picture

tips

step pictures

comments

Print recipe

I'm cooking this today

Ingredients

8 person(s)

Cambodian Chicken & Vegetable Curry

500 grams mixed vegetables, Approx 2cm dice (eg. pumpkin, sweet potato, zucchini, cauliflower, broccoli)
500 grams skinless chicken thigh, cut into large chunks

CURRY

200 grams red onion, quartered
20 grams garlic
20 grams ginger, stem
120 grams lemongrass paste, (2x tubes Gourmet Garden)
1 teaspoon ground turmeric
1 teaspoon coriander seed, ground
20 grams olive oil
220 grams coconut cream
10 grams chicken stock paste
215 grams water
30 grams lime juice, freshly squeezed
35 grams soy sauce
45 grams fish sauce
40 grams brown sugar

Add to shopping list

6

40min

Preparation 15min

Baking/Cooking
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
Easy Asian Dinner Freezing Main course

Recipe's preparation

Add red onion, garlic, ginger, 100grams of the lemongrass paste, turmeric, coriander and oil to the bowl, blend for 7 seconds, speed 8 (MC on). Scrape down the bowl and repeat. Scrape down the bowl and fry 6mins 100deg Speed 2, MC off.

Add coconut cream, chicken stock, water, soy sauce, fish sauce, sugar and lime juice and mix 10 seconds Speed 3.

Add chicken & veggies to the bowl, ensuring they’re covered by the sauce. Cook 25mins 100deg REV Speed 1 or until veg are cooked to your liking.

Stir through remaining 20gm lemongrass paste (this makes it really fragrant) and a good pinch of himalayan salt and taste test. If its a little strong add a splash of coconut cream or water.

Serve with rice or noodles.

Accessories you need

Spatula TM5/TM6
buy now

Tip

You can add up to 1kg chicken/veggies to this sauce - add more chicken and less veg or vice versa, depending on what you prefer.
(credit where credit is due; this is based on (converted & tweaked) a recipe from chef Ian Hewitson...)

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.