Green Chicken & Veg Curry

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Green Chicken & Veg Curry

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Ingredients

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

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6

50min

Preparation 20min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- 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!
- Recipe is created for
  TM 31
9
Alcohol-free Egg free Gluten free Lactose free Non-dairy Vegetarian Easy Dinner Everyday Main course Thai Steam cooking with Varoma Vegetable dish

Recipe's preparation

Green Chicken & Veg Curry

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

speed 1, add potatoes, sweet potatoes, carrots & water to TM bowl. Cook 15 mins 100 degrees

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

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
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Tip

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 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.