Creamy Coconut Chicken Curry

Thermomix recipe: Creamy Coconut Chicken Curry. Ready in 36 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 80 g onion, peeled and quartered
• 2 cloves garlic, peeled
• 15 g fresh ginger, peeled
• 15 g olive oil or coconut oil
• 20 g red curry paste
• 300 g boneless, skinless chicken breast or thigh, cut into 2-3 cm pieces
• 200 ml full-fat coconut milk
• 100 ml chicken stock
• 1 red bell pepper, deseeded and cut into 2 cm pieces
• 1 tsp brown sugar (optional)
• 1/2 lime, juiced
• Salt to taste
• Fresh coriander, chopped, for garnish

Instructions

1. Place 80 g onion, 2 cloves garlic, and 15 g fresh ginger into the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
2. Add 15 g olive oil. Sauté 5 min / 120°C / Speed 1.
3. Add 20 g red curry paste. Sauté 2 min / 120°C / Speed 1.
4. Add 300 g chicken pieces. Sauté 3 min / 120°C / Speed 1 / Reverse.
5. Add 200 ml coconut milk, 100 ml chicken stock, 1 red bell pepper, and 1 tsp brown sugar (if using). Cook 15 min / 95°C / Speed 2 / Reverse. Place the simmering basket on the lid instead of the measuring cup to allow steam to escape and prevent splatter.
6. Pause the machine after 8 minutes of cooking. Scrape down the sides and bottom of the bowl with the spatula, check the thickness, and continue cooking.
7. Add the juice of 1/2 lime and salt to taste. Cook 1 min / 90°C / Speed 1 / Reverse.
8. Serve immediately, garnished with fresh coriander.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.