- 500 grams chicken thighs, diced
- 2 carrots, cut into thin strips
- 1/3 Capsicum, cut into thin strips
- 1 cup Bean Sprouts
- 1/3 cup fresh shallots, chopped
- 1 tablespoon fresh coriander leaves, chopped
- 3 cloves garlic
- 1 small chilli
- 1 small tin bamboo shoots
- 1 teaspoon crushed ginger, glass jar or tube of Gourmet garden
- 1 teaspoon lemongrass, glass jar or tube of Gourmet garden
- 3 teaspoons massaman curry paste, large teaspoons
- 1 teaspoon tumeric
- 400g can tin coconut cream or milk, either one is fine to use depending what you have in your pantry cupboard, but when making double, I use one tin of each.
- 500ml Liquid Chicken Stock
- 1 tablespoon Corn Flour, mixed in a little water
- 1 1/2 cups Singapore noodles
- 30 g coconut oil or olive oil, either will do, but I like the coconut oil for extra flavour
1h 5minPreparation 20minBaking/Cooking
8Recipe is created for
TM 5Please 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!
1. Pour chicken stock into Thermi bowl. Place diced chicken into the two Varoma trays and place on top of bowl. Steam chicken for 25min/varoma temp/speed 3. As the chicken cooks, the juices from the chicken will run down into the stock to add more flavour. Once cooked, place the chicken into a bowl and keep warm. Set aside until needed. Thermoserver is good if you have one.
2.While the chicken is cooking, soak noodles in boiling water for 3 minutes. Strain and place into the larger, deep varoma tray after you have removed the cooked chicken .Place the sliced capsicum on top of the noodles and set aside.
3. Place garlic and chilli into the bowl and chop for 3sec/speed 6. Scrape down sides, add the coconut oil and massaman curry paste and cook 5min/100°C/stir speed
4. Pour chicken stock back into the bowl and add the coconut cream/milk, ginger, lemongrass, tumeric, thinnly sliced carrot, bamboo shoots, bean sprouts,chopped shallots and coriander. Place varoma tray on top and cook for 10 min/varoma temp/reverse speed stir.
5. Add steamed chicken and cornflour that has been mixed with a little water and cook for 3min/100°C/reversespeed stir.
6. Place the heated noodles and capsicum into a large serving bowl and pour over the contents of the Thermi bowl. Mix together and serve in individual bowls. Garnish with a little coriander on top.
Tips: For making double. Make sure to cook your chicken a little longer at the beginning until it is cooked through.
*To make double the quantity for a larger family or because it is just too yummy to have just one bowl each, obviously double the ingredients EXCEPT for the coconut oil.
*Follow the above instructions but only add one tin of the coconut cream/milk and DO NOT add cooked chicken at this stage. Just place it in an serving bowl and keep warm. The Thermoserver is ideal if you have one.
*The bowl will not take the quantity if you add the cooked chicken and the extra tin of coconut cream/milk.
*From step 4, add all the ingredients for double the quantity but making sure it DOES NOT EXCEED THE MAX LIMIT ON THE BOWL, It will be pretty full but as you only use stir [img title="" height="" width=""]https://www.recipecommunity.com.au/bundles/tmrcfront/images/tinymce_icons/soft.png[/img] speed you should not have any problems with the extra amount for double.
*Cook for a few extra minutes to allow the extra liquid to heat up and your carrots etc to cook to al dente.
*You will need a large pan to add all the ingredients to and to mix it all together.
*Place the chicken, noodles, capsicum and the extra tin of coconut cream/milkinto the large pan and then pour over the contents of the Thermi bowl. Carefully mix it all together. No need to heat the other can of coconut cream/milk as the rest of the hot ingredients will heat the ingredients already in the pan just fine.
*Serve in individual bowls and garnish with coriander leaves. ENJOY.
When making double the recipe, I use one can each of the coconut cream and the coconut milk. If making single dish, you can choose either one. I use whichever one I have in my pantry at the time.
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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