Fragrant Green Chicken Curry

Thermomix recipe: Fragrant Green Chicken Curry. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 30 g fresh green chillies (e.g., bird's eye or serrano, adjust to taste)
• 20 g shallots, peeled, halved
• 15 g garlic, peeled
• 10 g galangal or ginger, peeled, sliced
• 15 g lemongrass, white part only, sliced
• 5 g kaffir lime zest (from 1-2 limes) or 2 kaffir lime leaves, torn
• 10 g coriander root and lower stems, washed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp white pepper
• 1/2 tsp salt
• 5 g shrimp paste (optional)
• 20 g coconut oil
• 500 g chicken breast or thigh, cut into 2-3 cm pieces
• 400 ml coconut milk (full fat)
• 200 ml chicken stock
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 2 kaffir lime leaves, torn (if not used in paste)
• 150 g green beans, trimmed
• 100 g bamboo shoots, sliced (canned, drained)
• A handful fresh Thai basil leaves
• Steamed jasmine rice, for serving

Instructions

1. Add green chillies, shallots, garlic, galangal, lemongrass, kaffir lime zest or leaves, coriander root, ground cumin, ground coriander, white pepper, and salt to the Thermomix bowl.
2. Chop 10 sec / Speed 8. Scrape down the sides of the bowl with the spatula. Repeat if needed until a fine paste forms. If using, add shrimp paste and blend 5 sec / Speed 5. Transfer the green curry paste to a small bowl and set aside. No need to clean the Thermomix bowl.
3. Add coconut oil to the Thermomix bowl. Add the prepared green curry paste. Sauté 8 min / 120°C / Speed 1. This step is crucial for developing the curry's flavour.
4. Add the chicken pieces to the bowl. Sauté 4 min / 120°C / Reverse / Speed 1. This helps to lightly brown the chicken.
5. Add coconut milk, chicken stock, fish sauce, palm sugar, and the remaining kaffir lime leaves (if not used in the paste) to the bowl.
6. Cook 15 min / 98°C / Reverse / Speed 2. Place the simmering basket on the lid instead of the measuring cup to allow for gentle evaporation and prevent splattering.
7. Pause the machine. Scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Check the consistency and adjust liquid if desired (add a splash more stock if too thick).
8. Add the green beans and bamboo shoots to the bowl. Cook 7 min / 98°C / Reverse / Speed 2.
9. Stir in the fresh Thai basil leaves. Cook 1 min / 90°C / Reverse / Speed 1. Taste and adjust seasoning if needed.
10. Serve the fragrant green chicken curry hot with steamed jasmine rice.

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