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Green Chicken Curry with Jasmine Rice


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Ingredients

4 person(s)

Green Chicken Curry

  • 1 brown onion, peeled and cut into quarters
  • 20 g olive oil
  • 35 g curry paste, green
  • 1/2 level tsp ground turmeric
  • 1/4 level tsp ground cumin
  • 1 level tbsp coriander
  • 500 g Skinless chicken thigh fillet, cubed
  • 20 g soy sauce
  • 1 dash fish sauce
  • 1/4 slice lime juice, freshly squeezed
  • 20 g palm sugar, (2 portions Jeeny's Palm Flavoured Sugar chrushed)
  • 1 level tbsp cornflour
  • 2 level tbsp water
  • 1 can coconut milk, 400ml
  • 1/2 green capsicum, cut into 5cm strips
  • green beans, handfull cut into 5cm peices

Jasmine Rice

  • 1000 g water
  • 1/2 level tsp salt
  • 20 g Butter, or olive oil
  • 250 g Jasmine rice
  • 6
    45min
    Preparation 45min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      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.
    • 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.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Green Chicken Curry
  1. Add onion to bowl and chop 3 sec / speed 6.
  2. Scrape down bowl. Add olive oil, curry paste, tumeric, cumin, coriander and cook 3 min / 100 degrees / speed 2.
  3. Scrape down bowl. Add chicken and cook 2 min / varoma / Counter-clockwise operation / Gentle stir setting.
  4. Add soy sauce, lime juice, fish sauce, palm sugar and cook 2 min / varoma / Counter-clockwise operation / Gentle stir setting.
  5. Mix cornflour with water.
  6. Add cornflour mix, coconut milk, capiscum, beans and cook 5 min / varoma / Counter-clockwise operation / Gentle stir setting.
  7. Transfer to theromserver while rice is cooking.
  8. Jasmine Rice
  9. Rinse Bowl and add water, butter and salt.
  10. Insert simmering basket and add rice. Stir rice to lightly coat with water.
  11. Cook 20 min / 100 degrees / speed 4.
10

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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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  • Really yummy. I doubled the curry paste and added...

    Submitted by Feeflee on 21. October 2019 - 19:54.

    Really yummy. I doubled the curry paste and added snow peas, brocollini and bean shoots. Fresh coriander on top finishes it off nicely

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  • van der Ploeg:Thank you! Found it great to convert...

    Submitted by Tigerlilly76 on 13. May 2019 - 23:28.

    van der Ploeg:Thank you! Found it great to convert a recipe I used to cook on the stove top and now it’s saved here for me to always refer to.

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  • Really yummy and the chicken didn’t shred! I...

    Submitted by van der Ploeg on 5. May 2019 - 19:07.

    Really yummy and the chicken didn’t shred! I used half the amount of curry paste so the kids could eat it and increased the rice to 400gms. Thanks for sharing🥰

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