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Preparation time
Total time
6 portion(s)


Green Thai Chicken Cury

  • 2 tablespoon Green Thai Curry Paste
  • 3 cloves garlic
  • 1 onion
  • .5-1 teaspoon chilli powder, depending on heat wanted
  • 3 teaspoon cumin
  • 100 grams coconut cream, Save rest of can for later
  • 20 grams peanut oil
  • 1 tablespoon tm chicken stock or oxo cube
  • 500 grams chicken breast or thigh
  • 3-400 grams mixed veg, Carrot, broccoli, mushrooms, spinach
  • 1 tablespoon brown sugar, more to your taste (sweet)
  • 1 tablespoon lime juice, More to your taste (sour)
  • 1 tablespoon fish sauce, More to your taste (salty)

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Recipe's preparation

    Green Thai Chicken Curry
  1. Add onion and Garlic, speed 5, 5 seconds

    Scrape down sides

    Add curry paste, cumin, chilli powder, 100grams coconut cream and peanut oil, speed 4, 4 seconds

    Scrape sides again, then 120 degrees, 4 mins, reverseCounter-clockwise operation"Counter-clockwise operation" speed 1 MC off

    Add remaining coconut cream, chicken stock. Speed 1, reverse Counter-clockwise operation"Counter-clockwise operation" , 100 degrees, 4 min

    Add chicken, 100 degrees, soft speed, reverseCounter-clockwise operation"Counter-clockwise operation" , 5 minutes

    Add Vegetables, 100 degrees, soft speed reverse Gentle stir setting"Gentle stir setting" Counter-clockwise operation"Counter-clockwise operation" , 6 minutes.

    Add Brown Sugar, Fish Sauce, Lime Juice, 5 minutes, 110 degrees, soft speed reverse. Taste and adjust these amounts as necessary.



I have the MC out for the whole cooking.

I do the rice first and then pt in thermoserver till needed. upto 400g rice rinsed in simmering basket with 1100g water underneath. 100 degrees speed 4, 17 minutes.

I do the chicken prep whilst sauce is cooking, then the veg prep after chicken goes in.

Very tasty easy normal ingredient meal. I use curry paste from supermarket, but you can make your own I am yet to do

You can add lemongrass with the onion and garlic if you wish, And/or Kaffir lime leaves with the chicken stock steps.

Thermomix Model

  • Appliance TM 5 image
    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!

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.

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EASY Thai Green Chicken Curry



  • 6. June 2021 - 23:19

    Easy and delicious!
    Made this for dinner for my husband who's not keen on meat cooked in the thermo but he enjoyed it very much, I would have like the sauce a bit thicker so next time I might add a little corn flour to thicken it up.

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