Aromatic Green Chicken Curry

Name: Aromatic Green Chicken Curry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 Portionen
Ingredients: 3 tbsp green curry paste; 800 g skinless chicken thigh; 6 piece lime leaves; 3 piece lemongrass; 25 g galangal; 1 tbsp palm sugar; 1 tbsp fish sauce

Main Course

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Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

25 Min

This Thermomix® recipe for Aromatic Green Chicken Curry is ready in 35 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This aromatic green chicken curry is a delightful dish that brings the vibrant flavors of Thailand to your table. I've been making this curry for years, and it's always a hit! The combination of tender chicken, fragrant spices, and creamy coconut milk creates a truly satisfying meal. It's perfect for a cozy weeknight dinner or a casual gathering with friends. The curry is relatively quick to prepare, making it ideal for busy schedules. Feel free to adjust the spice level to your liking by adding more or less green curry paste. Serve it with fluffy jasmine rice for a complete and delicious experience.

Ingredients (7 ingredients)

3 tbsp green curry paste
800 g skinless chicken thigh
6 piece lime leaves
3 piece lemongrass
25 g galangal
1 tbsp palm sugar
1 tbsp fish sauce

Preparation (4 steps)

Prepare the curry paste base

Thermomix® Setting

4 min/248°F/Speed 1 120

Add 3 tbsp green curry paste to the mixing bowl and cook for 4 Min./120°C/Stufe 1. This step helps to release the aromas of the paste.

240

Add chicken and coat with paste

Thermomix® Setting

2 min/212°F/Speed 1 100 Reverse

Add 800g skinless chicken thigh to the mixing bowl and stir well, coating it all in the paste. Cook for 2 Min./100°C/Stufe 1/Linkslauf to ensure the chicken is evenly coated.

120

Simmer the curry

Thermomix® Setting

10 min/212°F/Speed 1 100 Reverse

Add 6 lime leaves, 3 lemongrass, 25g galangal, 1 tbsp palm sugar, and half of the 1 tbsp fish sauce to the mixing bowl. Then add the thick, fatty part of the coconut milk. Cook for 10 Min./100°C/Stufe 1/Linkslauf, until the chicken is cooked and the sauce has thickened.

600