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Green Chilli Chicken Curry


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Ingredients

4 portion(s)

  • 1 portion green curry paste, (see www.whatcarolinecooked.blogspot.com.au)
  • 500g chicken thigh fillet, diced
  • 250g baby potatoes, quartered
  • 250g chicken stock
  • 400g coconut milk
  • 3 kaffir lime leaves, lightly crushed
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Recipe's preparation

  1. Method:
    1. Make the Green Curry Paste. Cook for 5 minutes/varoma/speed 2 (MC off) or until the paste is fragrant.
    2. Add the chicken to the TM bowl and cook for 2 minutes/varoma/reverse + soft speed (MC off).
    3. Place the potatoes, chicken stock, coconut milk and kaffir lime leaves into the TM bowl and cook for 25 minutes/100 degrees/reverse + soft speed (MC off) or until the chicken is tender and the sauce has thickened.
    4. Remove the lime leaves and serve with steamed rice.
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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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Comments

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  • Hi Jean, I don't know too

    Submitted by Caroline Novinc on 19. June 2012 - 19:10.

    Hi Jean, I don't know too much about the TM21 however I understand that the recipes can be easily converted. Where a recipe calls for Reverse + speed 1 in TM31 simple use your butterfly + speed 1 in TM21. Preparation and cooking times do not vary - only the speeds are slightly different. (Eg Soft = Speed 1) Also, cooking times for Varoma dishes may be slightly longer in the TM21.  Hope this info helps. Caroline

    www.whatcarolinecooked.blogspot.com.au

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  • I have a TM 21.  Are the

    Submitted by Jean Fisher on 19. June 2012 - 17:12.

    I have a TM 21.  Are the directions different for a 21 than a tm31.  i.e  reverse?? soft??  Jean

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