Here's my recipe for Green Chilli Chicken Curry using the homemade curry paste from the previous post. You can swap the chicken stock with 250g water + 1 teaspoon organic vegetable stock concentrate. Feel free to add your favourite vegetables in place of potatoes during the final simmer. I like to garnish this dish with some finely shredded kaffir lime leaves and slices of red chilli.
1 portion of Green Curry Paste (recipe here)
500g chicken thigh fillets, diced
250g baby potatoes, quartered
250g chicken stock
400g coconut milk
3 kaffir lime leaves, lightly crushed
- Make the Green Curry Paste. Cook for 5 minutes/varoma/speed 2 (MC off) or until the paste is fragrant.
- Add the chicken to the TM bowl and cook for 2 minutes/varoma/reverse + soft speed (MC off).
- Place the potatoes, chicken stock, coconut milk and kaffir lime leaves into the TM bowl and cook for 25 minutes/100 degrees/reverse + soft speed (MC off) or until the chicken is tender and the sauce has thickened.
- Remove the lime leaves and serve with steamed rice.