3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Thai style yellow curry - Matthew Morrissey


Print:
4

Ingredients

IPA yellow curry paste

  • 1 red onion, cut into quarters
  • 25 g lemongrass
  • 1 long red chilli
  • 10 g ginger
  • 10 g galangal
  • 3 garlic cloves
  • 15 g fish sauce
  • 25 g IPA beer

Thai style yellow curry

  • 20 g lemongrass
  • 10 g ginger
  • 10 g galangal
  • 120 g red onion, cut into slices, plus extra 1/2
  • 2 garlic cloves
  • 15 g olive oil
  • 650 g coconut cream
  • 20 g brown sugar
  • 1 tsp ground turmeric
  • 1 tsp fish sauce
  • 1/4 bunch thai basil
  • 5 Kaffir lime leaves
  • 400 g Jasmine rice
  • 400 g chicken tenderloins
  • 60 g Sugar snap peas
  • 120 g red capsicum, diced
  • 60 g water chetsnuts
  • 40 g fried onions
  • 60 g bean sprouts
  • coriander, for garnishing
  • 6
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
5

Recipe's preparation

    IPA yellow curry paste
  1. Place lemongrass, chilli, ginger, galangal and garlic into mixing bowl and chop 7 sec/speed 10. Scrape down sides of mixing bowl with spatula.
  2. Add onion and chop 7 sec/speed 7.
  3. Add all remaining IPA curry paste ingredients and blend 20 sec/speed 4. Scrape down sides of mixing bowl with spatula and repeat until a paste forms to your desired consistency. Transfer into a sealable jar and set aside.
  4. Thai style yellow curry
  5. Place lemongrass, ginger, galangal, extra 1/2 of red onion and garlic and chop 7 sec/speed 10. Scrape down sides of mixing bowl with spatula.
  6. Add oil and 100 g of the cooconut cream and sauté 2 min/100°C/speed 1.
  7. Add turmeric and cook 30 sec/100°C/speed 1.
  8. Add 100 g of reserved IPA yellow curry paste and sauté 1 min/Varoma/speed 1.
  9. Add remaining coconut cream and cook 3 min/100°C/speed 1.
  10. Add brown sugar and fish sauce and cook 3 min/100°C/speed 1.
    Roughly chop basil and lime leaves and add to curry, allow to steep for 15 minutes. Using a sieve strain solids from curry. Thoroughly clean mixing bowl.
  11. While sauce is cooking, place rice into simmering basket and rinse under water until water runs clear. Insert simmering basket with rice into mixing bowl.
  12. Place 900 g of water into mixing bowl. Place Varoma into position and weigh chicken tenderloins into it. Secure Varoma lid and cook 14 min/Varoma/speed 4. Remove simmering basket with aid of spatula and transfer into a thermal serving bowl, cover to keep warm. Shred chicken and set aside. Clean and dry mixing bowl.
  13. Place curry sauce, capsicum, sugar snap peas, sliced red onion, water chetsnuts and shredded chicken into mixing bowl and cook 6 min/90°C/speed 1. Divide rice between serving bowls, top with curry and garnish with bean sprouts, fried onions and coriander.
10

Accessories you need

11

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.

Other users also liked...


Comments

Add a comment
  • Amazing Can’t wait to try again! Also used extra...

    Submitted by ckinnear@hotmail.com on 4. April 2018 - 13:18.

    Amazing Can’t wait to try again! Also used extra ginger!

    Login or register to post comments
  • Amazing flavours. No galangal avail here so...

    Submitted by JayDee_DeeJay on 20. March 2018 - 19:49.

    Amazing flavours. No galangal avail here so doubled the ginger & added some fresh ground black pepper. Awesome results and although has lots of ingredients, most were in my pantry (typical of a TMX user?!) Had TMX boiled rice already in my freezer so eliminated that step. Fantastic - will make as often as my partner will allow 😋

    Login or register to post comments