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Main Dishes / Thai Chicken Curry
« on: September 28, 2009, 11:48:34 am »
This recipe is my own (created before I owned a Thermomix & adapted for the TMX). I tried the EDC version but personally I like mine better.
Name of Recipe: Thai Chicken Curry
Number of People:4 (with rice & salad/veg)
Ingredients:
1 Tbsp Cooking Oil
1 tsp Thai Red Curry Paste
1 can coconut cream
1 tsp fish sauce
500 g Chicken Breasts, skinless and cut into 2cm cubes
3 tsp Brown Sugar
1 can bamboo shoots
Preparation:
1. Place oil and red curry paste into Thermomix. Cook for 5 minutes on 100o, speed 1.
2. Add coconut cream, brown sugar, fish sauce. Cook for 10 minutes,
, 100o.
3. Add diced chicken. Cook for a further 15 minutes on
100o.
4. Add bamboo shoots 5 minutes before the end.
5. Serve with jasmine rice.
I don't usually thicken the sauce because my family likes it runny to cover the rice, but another nice touch is to leave some of the coconut cream in the can (about 1-2cm?), then when the rice is cooked, I drain the water off, tip the coconut cream over it and allow it to sit in the hot pan for a few more minutes before draining again (or not) and serving. YUM !
members' comments
Thermomixer - sounds delish - for me I'd add a little lemon or lime juice right at the end.
Gert - Like Thermomixer I would add lime and also coriander at the end. Then again I would also have to add chillies as well.
ILB - personally I would add a few Kaffir Lime leaves during cooking.
alioop - really liked it! Enjoyed by myself, DH and DS (6yr old).
As Molly said - it was very mild, so I will be more generous with the paste next time. I used 700g chicken and 3 tsp of curry paste and a large can of carnation evaporated milk with coconut (375mls) instead of coconut milk. The carnation milk worked well and didn't curdle (although it probably made the dish milder than if I had used coconut milk). I added the bamboo shoots 5 min before the end of cooking time as I couldn't find where to add them in the recipe. I didn't thicken the sauce because I had extra chicken and the ratio was pretty good but it could be thickened with cornflour easily. Served it with Jasmine rice. The other suggestions here would all work well too I think. It was really easy and used only a few ingredients for a quick, no fuss meal. We will definitely have this again.
JD - this is a really quick recipe and we thoroughly enjoyed it. Reading the reviews from others, I added fresh coriander leaves and some lime juice but left the curry paste as was. Will add a bit more next time. I used chicken thigh pieces cut into large chunks & steamed some frozen stir fry vegies whilst cooking the rice then added the vegies to the chicken curry - thank you for this easy recipe.
passionflower - I tried this and, after taken all the tweaks into consideration, we still ended up with a mild version of it, tasty nevertheless and very easy to make.
Name of Recipe: Thai Chicken Curry
Number of People:4 (with rice & salad/veg)
Ingredients:
1 Tbsp Cooking Oil
1 tsp Thai Red Curry Paste
1 can coconut cream
1 tsp fish sauce
500 g Chicken Breasts, skinless and cut into 2cm cubes
3 tsp Brown Sugar
1 can bamboo shoots
Preparation:
1. Place oil and red curry paste into Thermomix. Cook for 5 minutes on 100o, speed 1.
2. Add coconut cream, brown sugar, fish sauce. Cook for 10 minutes,
, 100o.3. Add diced chicken. Cook for a further 15 minutes on
100o.4. Add bamboo shoots 5 minutes before the end.
5. Serve with jasmine rice.
I don't usually thicken the sauce because my family likes it runny to cover the rice, but another nice touch is to leave some of the coconut cream in the can (about 1-2cm?), then when the rice is cooked, I drain the water off, tip the coconut cream over it and allow it to sit in the hot pan for a few more minutes before draining again (or not) and serving. YUM !
members' comments
Thermomixer - sounds delish - for me I'd add a little lemon or lime juice right at the end.
Gert - Like Thermomixer I would add lime and also coriander at the end. Then again I would also have to add chillies as well.
ILB - personally I would add a few Kaffir Lime leaves during cooking.
alioop - really liked it! Enjoyed by myself, DH and DS (6yr old).
As Molly said - it was very mild, so I will be more generous with the paste next time. I used 700g chicken and 3 tsp of curry paste and a large can of carnation evaporated milk with coconut (375mls) instead of coconut milk. The carnation milk worked well and didn't curdle (although it probably made the dish milder than if I had used coconut milk). I added the bamboo shoots 5 min before the end of cooking time as I couldn't find where to add them in the recipe. I didn't thicken the sauce because I had extra chicken and the ratio was pretty good but it could be thickened with cornflour easily. Served it with Jasmine rice. The other suggestions here would all work well too I think. It was really easy and used only a few ingredients for a quick, no fuss meal. We will definitely have this again.
JD - this is a really quick recipe and we thoroughly enjoyed it. Reading the reviews from others, I added fresh coriander leaves and some lime juice but left the curry paste as was. Will add a bit more next time. I used chicken thigh pieces cut into large chunks & steamed some frozen stir fry vegies whilst cooking the rice then added the vegies to the chicken curry - thank you for this easy recipe.
passionflower - I tried this and, after taken all the tweaks into consideration, we still ended up with a mild version of it, tasty nevertheless and very easy to make.
), reasearching my potential purchase. I work full time and am the only cook for my family of four (hence the reason why I am very excitedly awaiting my new toy).