Thai Chicken Curry Delight using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into a bowl of Thai curry chicken, where each bite is a vibrant dance of flavors reminiscent of bustling Bangkok street markets! This dish, rooted in Thailand's rich culinary history, combines tender chicken with the sweet creaminess of coconut milk and the fiery kick of red curry paste, making it a symphony of taste that plays perfectly on your palate. Did you know that curry is believed to have originated in India before making its way to Southeast Asia? The addition of fresh vegetables and coriander not only brings color to the dish but also that fresh zing that makes you feel like you're basking in the tropical sun. Serve it over fluffy rice, and you've got yourself a meal that transports you to paradise—no passport required!
Ingredients
- 100 g Onion
- 2 Cloves of garlic
- 30 g Olive oil
- 30 g Red curry paste
- 500 g Chicken breast
- 400 g Coconut milk
- 100 g Chicken broth
- 10 g Salted soy sauce
- 5 g Cassonade brown sugar
- 10 g Lemon juice
- 400 g Water
- 200 g Basmati rice
Steps
Chicken and Aromatics
- Cut the Chicken Breasts into 2-3 cm cubes.
- Setaside the preparation content at a bowl.
- Add 100 g of onion, 2 cloves of garlic in the food processor bowl.
- Mix chop: 3sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Add 30 g of olive oil, 30 g of red curry paste in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
Curry Sauce
- Transfer the content of the bowl in a container.
- Rinse the food processor bowl.
- Transfer the content of the container in the food processor bowl.
- Add 500 g of chicken breast in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1 in inverse.
- Add 400 g of coconut milk, 100 g of chicken broth, 10 g of salted soy sauce, 5 g of cassonade brown sugar, 10 g of lemon juice in the food processor bowl.
- Mix manual: 15:00min / 95°C / Speed 1 in inverse.
Rice
- Rinse the Basmati Rice in a sieve under cold Water until the Water runs clear.
- Add 400 g of water in the food processor bowl.
- Place the cooking basket.
- Add 200 g of basmati rice in the cooking basket.
- Mix manual: 20:00min / 100°C / Speed 4.
- Remove the cooking basket.
- Once cooked, fluff the rice with a fork.
Serving
- Divide the cooked Basmati Rice and Thai Chicken Curry between plates.
- Serve Hot.
