Thai Green Curry
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 30mins
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- Serves
- 4
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- Calories
- 610
This aromatic, creamy and extremely tasty curry is best served with rice. This recipe uses a shop bought Thai green curry paste which will save you time.
recipe updated Jan 8, 2024
Ingredients
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- Chicken breast
- 600 g
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- Coconut oil
- 1 tablespoon
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- Thai green curry paste
- 90 g
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- Lime juice
- 2 tablespoons
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- Coconut sugar
- 1 tablespoon
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- Fish sauce
- 2 teaspoons
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- Coconut milk
- 400 g
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- Chicken stock
- 100 g
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- Baby corn
- 75 g
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- Mangetout
- 100 g
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- Cornstarch
- 1 tablespoon
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- Water
- 1 tablespoon
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- Cilantro
- 5 sprigs
Tools
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kCook Multi
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Kcook bowl
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Small bowl
Step preview
- Fit stir tool to kCook bowl
- Add coconut oil and Thai green curry paste to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 1 min, 120°C, speed 3
- Then add chicken breast, lime juice, coconut sugar and fish sauce to the kCook bowl
- Cook - 2 min, 120°C, speed 4
- Cook - 3 min, 120°C, speed 3
- Then add coconut milk and chicken stock to the kCook bowl
- Cook - 15 min, 98°C, speed 1
- Then add baby corn and mangetout to the kCook bowl
- Add cornstarch and water to a clean small bowl
- Mix with tablespoon until combined
- Transfer content of small bowl to kCook bowl
- Cook with filler cap fitted - 5 min, 98°C, speed 3
- Serve
- Garnish with cilantro