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Green Chicken & Veg Curry



6 portion(s)

Green Chicken & Vegie Curry

  • 70 gram cashew nuts
  • 1 Onion halved, or a few spring onions
  • 2 garlic clove
  • ginger, approx 2cm
  • 1 bunch corriander
  • 1 tablespoon TM vegie stock concentrate
  • 1 green chilli, with or without seeds depending how spicy you like it
  • 1 lime zest & juice
  • 1 tablespoon oil
  • 1 tablespoon fish sauce
  • 1 heaped teaspoon ground corriander
  • 1 level teaspoon ground cumin
  • 3 fresh or frozen kaffir lime leaves
  • 600 grams chicken thighs, sliced into 4
  • 150 grams sweet potato, 2cm cubed -use any or a combination of all of these vegetables
  • 150 grams potato, cubed
  • 150 grams carrots, sliced
  • 400 grams light organic coconut cream
  • 150 grams frozen peas or snow peas
  • 50 grams spinach leaves, fresh
  • 1 stalks lemongrass
  • 6 curry leaves, fresh, Frozen is ok
  • 300 grams water
  • 1/2 tablespoon green curry paste
  • 6
    Preparation 20min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    Green Chicken & Veg Curry
  1. Cashews - 7 seconds speed 8 - set aside

    Add onion, zest, garlic, ginger, fresh coriander, TM stock and chilli in the TM bowl chop for 10 sec speed 8, scrape down sides of bowl then another 5 sec, speed 8

    Add oil, fish sauce, ground corriander, chopped lemongrass & cumin and cook for 3 min Varoma temp speed 1.

    If you have a blade cover the remove ingredient, fit blade cover then return ingredients

    Add kaffir lime leaves, chicken & coconut cream, green curry paste, then cook for 5 mins, 100 degrees Counter-clockwise operation speed 1, add potatoes, sweet potatoes, carrots & water to TM bowl. Cook 15 mins 100 degrees Counter-clockwise operation speed 1.

    After 10 minutes add cubed pumpkin through MC hole - this stops it being too soft and breaking apart

    Add peas and ground cashews to TM bowl & cook for an extra 5 mins Counter-clockwise operation Varoma speed 1.

    Add to the thermoserver & stir through the spinach & squeeze over lime juice to taste.

    Serve with coconut rice or jasmine rice.

Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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You can use the butterfly instead of the blade cover if you wish.

You can add seafood in place of some or all of the chicken if you wish.

For a TM 31 cut the quantities by 20%

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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