19 Mar Green Curry Chicken & Rice
- 1 pkt green curry paste 50g
- 2 can coconut milk
- 1 lemongrass stalk white part only bruised with knife
- 10 kaffir lime leaves
- 800 g chicken thigh fillets chopped into 2 cm pieces
- 40 g fish sauce*
- 20 g soy sauce/tamari *
- handful snow peas trimmed & cut in half on the diagonal
- 1 red capsicum cut into thin strips
- 1 broccoli cut into florets
- 350 g basmati rice
- 1000 g water*
Place curry paste and 100g of coconut milk into mixing bowl and cook 2 min / varoma / speed 1 / MC removed.
Add remaining coconut milk, lemongrass and kaffir lime leaves into mixing bowl and cook 8 min / 100°C / reverse / speed soft.
Insert butterfly, add chicken, fish sauce, soy or tamari and cook 10 min / 100°C / reverse / speed soft.
Add snow peas, capsicum & broccoli and cook 5 min / 100°C / reverse / speed soft.
Remove butterfly and pour into insulated serving bowl to rest whilst you cook the rice.
Without washing the bowl, add 1000g water to mixing bowl, insert simmering basket and pour in rice.
Turn dial to speed 8 for 5 seconds to 'wash' rice.
Cook 20 min / 100°C / speed 4.
Remove lemongrass and kaffir lime leaves.
Serve with steamed rice.
To save total cooking time, you can cook your rice on the stovetop/rice cooker.
Gluten Free Variation
Ensure to use tamari or GF soy sauce
Please observe the safety instructions in the Thermomix instruction manual at all times.