Imported from the web

Thai Green Chicken Curry

Name: Thai Green Chicken Curry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 250 g coconut cream; 60 g Thai green curry paste; 500 g skinless chicken thigh fillet (cut into 3 cm pieces); 30 g fish sauce (30-50g to taste); 1 tsp palm sugar; 250 g fresh mixed mushrooms (e.g. shiitake, button, field; cut into bite-sized pieces or slices); 80 g canned bamboo shoots (drained); 7 fresh kaffir lime leaves; fresh Thai basil (or coriander leaves, for garnishing); fresh long green chillies (trimmed, deseeded if preferred and cut into thin slices (optional))

Imported by John Tan on SeeMeCook

A fragrant and creamy Thai classic featuring tender chicken thighs, mixed mushrooms, and bamboo shoots simmered in a rich coconut green curry sauce.

4 servings30 minSoutheast Asian

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Ingredients

250 g coconut cream
60 g Thai green curry paste
500 g skinless chicken thigh fillet (cut into 3 cm pieces)
30 g fish sauce (30-50g to taste)
1 tsp palm sugar
250 g fresh mixed mushrooms (e.g. shiitake, button, field; cut into bite-sized pieces or slices)
80 g canned bamboo shoots (drained)
7 fresh kaffir lime leaves
fresh Thai basil (or coriander leaves, for garnishing)
fresh long green chillies (trimmed, deseeded if preferred and cut into thin slices (optional))

Steps

1
Place 250g coconut cream and 60g Thai green curry paste into the Thermomix mixing bowl.
2
Add 500g chicken thigh pieces, 30-50g fish sauce, 1 tsp palm sugar, 250-300g mixed mushrooms, 80g drained bamboo shoots, and 7 kaffir lime leaves.
3
Cook the mixture in the Thermomix until the chicken is cooked through and the sauce has thickened.
4
Garnish with fresh Thai basil (or coriander) and sliced green chillies before serving.

Notes

The source is a Thermomix-specific recipe platform; the steps are adapted for general cooking based on the provided ingredients and typical Thermomix curry preparation. Adjust fish sauce quantity to your salt preference.