Thai Chicken Curry

[MollyGrubbles]

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 100^o, speed 1.

2. Add coconut cream, brown sugar, fish sauce.  Cook for 10 minutes,   , 100^o.

3. Add diced chicken.  Cook for a further 15 minutes on     100^o.

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.

[Thermomixer]

Good work - sounds delish - for me I'd add a little lemon or lime juice right at the end.

Thanks

[Gralke]

Another lovely Thai recipe to try out. Thank You.
Barbara

[gertbysea]

Sounds great Molly. Like Thermomixer I would add lime and also coriander at the end. Then again I would also have to add chillies as well as I have about 7 chilli plants all producing at the moment. The last timeI had so many chillies I dried them all (maybe 100) and ground them in the Thermomix.  When I took the lid off my head came too.

Gretchen

[MollyGrubbles]

Hehehe...  Thanks for making me giggle Gretchen.   

I'm not much of a coriander person myself, but the lemon/lime suggestions are definitely something I will be trying out.  I just love citrus.

Most recipes call for quite a bit more curry paste, but my kids like it quite mild.  Personally I don't mind a bit more heat than this recipe, but I'm also not one for blood sweat & tears caused by a spicy dish.

[I Love Bimby!]

Looks great thanks Molly. Personally I would add a few Kaffier Lime leaves during cooking - just luuurve them 
Great work!

[alioop]

Thanks for this one Molly  Made it for tea last night and 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 one again!

[Thermomixer]

Thanks alioop - good to have positive feedback. 

[MollyGrubbles]

Thanks Alioop,  Didn't even notice about the bamboo shoots.

The reason they weren't included in the method is that when I made it the other night, I didn't have bamboo shoots & because I was writing down what I did for each step to get the Thermomix version, of course there were no bamboo shoots.   
(Hope you don't mind, but I changed the recipe as per your instructions for the bamboo shoots - if adding them 5 minutes before the end worked, then I am happy to go with that.)

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 !

[judydawn]

MollyGrubbles, 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 tonight 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.

[Frozzie]

monica did you use the red curry paste from the edc?? if you put 1-2 tablespoons of this it is quite hot and im not afraid of hot but i put 3 lightly heaped tablespoons and wow lol for another recipe though...but agree that the 1 teaspoon in the recipe isnt enough

[passionflower]

monica did you use the red curry paste from the edc?? if you put 1-2 tablespoons of this it is quite hot and im not afraid of hot but i put 3 lightly heaped tablespoons and wow lol for another recipe though...but agree that the 1 teaspoon in the recipe isnt enough

No Kim I bought a paste which was very mild, I planned to make my own paste but couldn't source all of my ingredients today so tried the paste first ended up adding 4tablespoons. I will try it with less paste once I get to make my own, it was very nice though I am fond of Thai food in fact is my favourite.

[Frozzie]

the edc recipe has 8 red chillis in it and its definately not mild so once you make it i would try with a tablespoon first then go from there depending on your taste..

i made the garam masala also the other day and the smell went right through the house (well downstairs lol).. like anything homemade I think it always has alot more 'punch'...im a lover of thai too...dont get much of it here though so if im not making it I dont get it ...used to have a nice little place that made great food just down from where I was in Sydney although there are alot of things I used to think were good and now I have become alot more difficult as i get older.

[passionflower]

the edc recipe has 8 red chillis in it and its definately not mild so once you make it i would try with a tablespoon first then go from there depending on your taste..

i made the garam masala also the other day and the smell went right through the house (well downstairs lol).. like anything homemade I think it always has alot more 'punch'...im a lover of thai too...dont get much of it here though so if im not making it I dont get it ...used to have a nice little place that made great food just down from where I was in Sydney although there are alot of things I used to think were good and now I have become alot more difficult as i get older.

I did noticed the 8 chillies and did think at the time COR that will be hot!!! is a shame you can't get a good Thai restaurant we have a very good one fairly local but I know I won't be visiting it that often now I have the thrmie