Main dishes - others

4.3 (15)
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thumbnail image 1
Preparation time
3min
Total time
25min
Portion
4 portion(s)
Level
easy
  • TM 5
published: 2017/11/23
changed: 2019/03/29
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Ingredients

Thai Green Chicken Curry with Coconut Rice

  • 3 cloves garlic
  • 4 cm ginger, peeled
  • 500 g chicken breast, finely sliced
  • 4 tsp sesame oil
  • 2 tbsp tamari
  • 400 g coconut cream
  • 700 g water
  • 350 g jasmine or basmati rice
  • 150 g green beans, trimmed and halved lengthways
  • 150 g broccoli or broccolini florets
  • 1 small onion, cut into thin wedges
  • 100 g snow peas, trimmed
  • 2 handfuls Asian greens, Bok choy, Gai Lan, Choy Sum, Wombok, roughly chopped
  • 2 sprigs Thai basil or Sweet basil
  • 2 long green chillies, halved (keep or remove seeds depending on how hot you like it)
  • 2 tsp Rapadura Sugar
  • 3 sprigs coriander, leaves only
  • 1 tbsp chicken or vegetable stock paste
  • 100 g raw cashews
  • 2 tsp fish sauce
  • juice of a lime
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Recipe's preparation

    Method

  1. 1. Place 2 cloves garlic and half the ginger in Thermomix bowl. Chop 3 sec/speed 7.

    2. Place chicken in a medium bowl. Add 2 tsp sesame oil,

    1 tbsp tamari and chopped garlic and ginger. Stir to coat the chicken. Set aside.

    3. Place coconut cream and water in mixing bowl. Place simmering basket in bowl and weigh rice. Remove, rinse rice under water and return simmering basket inside the bowl.

    4. Place chicken on Varoma tray. Place Varoma basket and tray in position and cook 22 min/Varoma/speed 4.

    5. Meanwhile add vegetables (green beans, broccoli, onion, snow peas, Asian greens) to the basket as you chop them, starting with the harder vegetables first. Leave a gap to allow the steam to get through.

    6. Remove chicken and vegetables, checking that the chicken is cooked through. Place the cooked vegetables in a Thermoserver. Break up the chicken and place in the Thermoserver with the cooked vegetables and Thai basil leaves. Cover and set aside.

    7. To make the sauce, to the coconut cream, add remaining garlic clove and ginger, green chilli, rapdura sugar, coriander leaves, chicken or vegetable stock paste, cashews, 2 tsp fish sauce, 2 tsp sesame oil, 1 tbsp tamari and lime juice. Blend 1 min/speed 9.

    8. Pour sauce over chicken and vegetables and serve with extra Thai basil and coriander leaves and coconut rice.

Tip

You can use brown rice in this recipe. Remove chicken and vegetables after cooking time and then continue to cook brown rice for a further 20 mins or until tender.

Thermomix Model

  • 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.
    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!

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.

Recipe's categories:
Creative Easy Natural Quick Thai

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Thai Green Chicken Curry with Coconut Rice
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