THERMOMIX ® RECIPE

1 Nadia's Thai Green Chicken Curry Parcels with Coconut and Lemongrass Rice

Ingredients

4 portion(s)

Thai Green Curry Paste

• 1 Lemongrass stalk, Chopped into 3 cm pieces
• 1 handful of fresh coriander, Roots incl, washed thoroughly
• 1 Handful fresh basil, Stalks Incl, washed thoroughly
• 1 tsp Drained Green Peppercorns
• 4 Green Chillies, Tops Removed and Cut in half
• 1 tsp ground cumin
• 1/2 tsp Ground Coriander
• 1 tsp Dried shrimp paste
• 4 cm piece of galangal, Peeled
• 3 cm piece of fresh ginger, Peeled
• 5 garlic cloves, Peeled
• 2 tsp Coconut sugar
• 2 tbsp freshly squeezed lime juice
• 3 tbsp fish sauce
• 3 tbsp coconut milk
• 1-2 Eschallot Stems, Roots Removed and roughly chopped

Thai Rice and Steamed Thai Green Chicken Curry

• 400 g white rice
• 1 Lemongrass stalk, Split and tied in a Knot
• 400 g coconut cream
• 500 g water
• 4-6 Chicken thigh fillets, Roughly Chopped into 3 cm Pieces
• 1/2 tsp salt, I use and love Himalayan Pink Salt
• 4-6 Pieces of Banana Leaf, Cut into about 10cm squares
• Toothpicks, for holding banana leaf parcels together

Chilli Side Sauce

• Leftover Coconut Cream and water in TM Bowl
• 1 Small handful of Cashews
• 1 Tablespoon of the Curry Paste
• 2 birds eye chillis, Tops Removed
• 1 Juice of one lime
• 2 tbsp Shredded coconut