Thaï green curry
Preparation : 20 min
Cooking : 35 min
Total time : 55 min Rest : 0 min
4 people
3 chilli
4 sticks lemongrass trimmed and chopped
50 g ginger peeled and chopped
3 garlic cloves
2 shallots
20 g coriander
1 bunch thai basil
2 tsp coriander seed ground
0.5 tsp cumin
1 pinch pepper
100 g rapeseed oil
750 g chicken breast
300 g courgette
350 g chicken stock
10 tsp thai green curry paste
10 g brown sugar
1 stick lemongrass
4 curry leaf
320 g coconut cream
225 g bamboo shoots
0.5 bunch thai basil
0.5 chilli
1 tbsp lime juice
1 tsp fish sauce
1 tsp salt
Associated products
RECIPE STEPS
1
For the paste, add everything into the metal bowl and run EXPERT 2mins/Speed 12/0C.
- 3 chilli
- 4 sticks lemongrass trimmed and chopped
- 50 g ginger peeled and chopped
- 3 garlic cloves
- 2 shallots
- 20 g coriander
- 1 bunch thai basil
- 2 tsp coriander seed ground
- 0.5 tsp cumin
- 1 pinch pepper
- 100 g rapeseed oil
Expert
02:00 / 12 / __°C
2
Scrape down the sides and run EXPERT 1min/Speed 18/0C.
Expert
01:00 / 18 / __°C
3
Scrape down the sides and run EXPERT 2mins/Speed/0C, followed by EXPERT 1min/Speed 18/0C. Remove 2x 135g portions of the paste
(270g in total). This paste can be frozen and used to make 2 more curries.
4
For the curry, cut the chicken breasts in half lengthways and dice the chicken into 1-1½ inch pieces, cutting at a 45 degree angle against the grain. Season with the salt, mix and leave at room temperature.
- 750 g chicken breast
5
Fry the remaining 135g of paste on EXPERT 3mins/Speed 3/120C. Add the chicken stock, sugar, lemongrass, courgette & lime leaves and run EXPERT 10mins/Speed 1A/120C. Add the coconut cream, bamboo shoots followed by the chicken. Run STIR FRY 15mins/AUTO/80C. Add the fish
sauce, lime juice, Thai basil & red chillies and stir through with the spatula. Serve with steamed rice.
- 750 g chicken breast
- 300 g courgette
- 350 g chicken stock
- 10 g brown sugar
- 1 stick lemongrass
- 4 curry leaf
- 320 g coconut cream
- 225 g bamboo shoots
- 0.5 bunch thai basil
- 0.5 chilli
- 1 tbsp lime juice
- 1 tsp fish sauce
- 1 tsp salt
