- 3 tbsp Orient Asian Thai Green Curry Paste
- 1/2 medium yellow onion, chopped
- 3 cloves garlic, diced
- 2 tbsp finely diced ginger (from a 1 and 1/2 inch piece)
- 2 tsp ground coriander
- 1 large red bell pepper
- 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces
- Salt and pepper as needed
- 1 can full-fat coconut milk
- 1 tbsp lime juice
- 1 or 2 tbsp brown sugar
- 2 tsp fish sauce, optional
- 1/4 cup cilantro and/or basil, diced
- Start by preparing the ingredients: chop the onion, dice the garlic, and dice the ginger. You can strip the ginger with a spoon or vegetable peeler and afterwards finely dice it. Chop the red bell pepper thinly into long vertical strips and afterwards cut those strips down the middle.
Heat 2 tbsp coconut oil in a huge deep skillet over medium-high flame. Include the onion and saute for 3-5 minutes or until onions are starting to get golden. Include the garlic and ginger. Mix to cover everything with the oil. Lower the flame and include the Orient Asian Thai Green Curry Paste, and coriander. Mix regularly for 2-3 minutes or until gently toasted and fragrant.
Return the flame to medium-high. Include the leftover 1 tbsp of coconut oil and the red pepper. Mix for 1-2 minutes and afterwards include the pieces of chicken. Sprinkle on salt and pepper to taste (it is preferable to include 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, mixing regularly for around 4-5 minutes or until the chicken is seared on the two sides, yet not cooked through.
Pour in the coconut milk, lime juice, and brown sugar (to taste; it is preferable to start with only 1 tablespoon). Mix until chicken is cooked through (juices run clear and it is cooked to 165 degrees Fahrenheit) and curry is marginally thickened. On the off chance that you need a thicker sauce, you can remove 1 to 2 tbsp of the sauce and add to a little bowl and (with a fork) whisk in 1 tbsp of cornstarch until smooth. Whisk this blend into the curry. If you wish to do so, mix in the fish sauce.
Serve over rice or with naan bread or both. Garnish singular plates with cilantro, basil, or squashed peanuts/cashews. Serve extra lime wedges by the side as desired
Thai Coconut Chicken Curry Recipe
Accessories you need
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.