- 100 g green curry paste
- 2 tins full fat coconut milk
- 2 tins of bamboo shoots
- 1kg Chicken Thigh cut into small pieces
- 12 Kaffir lime leaves
- 2 tablespoons Fish sauce
- Juice from 1/2 fresh lime
- Zest from a fresh lime
- 1 bunch fresh coriander chopped
- Sliced red chillies for garnish
The original plan was to include some chopped up broccoli in the mix toward the end, but it wouldn’t fit in the Thermomix, so we steam the broccoli separately while we make the curry.
Start by putting about half a tin of coconut milk into the mixing bowl of the thermomix, add the curry past, and run it on Varmoa, Speed 1 for 2 minutes.
Add in the rest of the coconut milk, bamboo shoots (drain them) and the kaffir lime leaves, and run it at 100 degrees, reverse, speed soft for 8 Minutes.
Get the Butterfly installed, a bit tricky, but you can make it happen. 🙂
Drop in all the chicken and run it at 100 degrees, reverse, speed soft for 6 minutes.
Add the fish sauce, lime juice, lime zest, coriander and run it at varoma, reverse, speed soft for another 6 minutes.
Mix the curry with the broccoli, server it up with some slices of red chilli to garnish, and you’ll love it!