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1 Thai Green Curry

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Thai Green Curry

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4

Ingredients

6 portion(s)

Curry base

  • 950 grams chicken thighs, trimmed of fat and each cut in half
  • 1 onion
  • 4 cloves garlic
  • 6 centimetre ginger knob
  • coriander roots and stems, washed
  • 6 large kaffir lime leaves, bruised or scrunched
  • 3 tablespoons green curry paste
  • 1 can coconut milk
  • 30 grams coconut oil or peanut oil
  • 3 medium carrots, peeled and diced into 2cm chunks
  • bunch green beans, top and tailed
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  • 6
    40min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      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.
  • 9
5

Recipe's preparation

    Prepare ingredients as follows for a Thai Green Curry that is full of flavour:

  1. Add garlic, ginger, coriander roots and stems to the bowl and chop for 5 seconds, speed 5. Scrape down sides of bowl.

    Add oil and cook for 3 minutes, 100 degrees, speed 2.

    Add green curry paste to the mixture in bowl and cook for 1 minute, 100 degrees, speed 2.

    Add scrunched/bruised lime leaves, sliced onion, chicken thighs and diced carrots to the mix in the bowl.  Bruising the lime leaves enhances the lime flavour.

    Cook for 5 minutes, 120 degrees, Counter-clockwise operation, Gentle stir setting, MC off.

    Add the green beans to the bowl and stir with a spatula.

    Continue cooking for a further 5 minutes, 120 degrees, Counter-clockwise operation, Gentle stir setting, MC off.

    Add the coconut milk, stir well with spatula and add salt to taste if required.

    Continue cooking for 3 minutes, reduce to 100 degrees, Counter-clockwise operation, Gentle stir setting

    Top with fresh coriander leaves and serve with steamed Basmati rice and a wedge of lime.

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Accessories you need

  • Spatula TM5/TM6
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11

Tip

This can be made into a vegetarian Thai Green Curry. Replace the chicken with chunky vegetables, eg potato, pumpkin, brocoli, cauliflour etc.

I use a large quantity of garlic, ginger, lime leaves and coriander stems/roots to really enhance the flavour - the more, the tastier.

Chicken breast can be used but thighs always give a better depth of flavour.

Coconut oil will enhance the flavour of the curry. You can purchase jars of this in the health food isle in the supermarkets.

Use a good quality Green Curry paste. Purchase sachets from the Asian isle in the supermarkets.

ENJOY!  tmrc_emoticons.-)

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.

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Comments

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  • Great recipie i loved making

    Submitted by meags4thermo on 27. September 2016 - 20:11.

    Great recipie i loved making this one. I used more vegies etc but the steps were great. thank you

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