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  • 700 g chicken, thigh fillets – cut into strips
  • 75 g green curry paste (or to taste)
  • 75 g coconut cream, ( taken from the top of the can – do not shake first)
  • 1 -2 stalks lemon, grass – cut into 2 cm lengths (tender part only)
  • 4 coriander plants – roots and stalks only
  • 750 ml coconut cream
  • 2 – 3 green chilli, es – seeded and chopped
  • 1 cup Thai Basil leaves
  • 20 ml fish sauce
  • Coriander leaves and Thai Basil leaves for garnish

Recipe's preparation

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    Place lemon grass and
    coriander roots and stalks into TM bowl and chop – 10 seconds at speed 8 until
    finely chopped.

    Add 75g coconut cream
    and curry paste to bowl and cook for 5 minutes at Varoma temperature on speed
    1. Leave measuring cup off.

    Add 750ml coconut cream
    and cook for 8 minutes at 100 degrees at speed 1.

    Add chicken thigh
    fillets and green chillies. Cook for 8 minutes at 100 degrees on Reverse and
    speed soft.

    Add Thai Basil leaves
    and fish sauce for 1 minute on Reverse and speed soft.

    Serve with jasmine rice
    and garnish with coriander and Thai Basil leaves.



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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