Expat Magazine

Quick Thai Green Chicken Curry Recipe / Receta Rápida De Pollo Al Curry Verde Tailandés (Thermomix)

By Feistytapas
Quick Thai Green Curry recipe for the Thermomix TM31 / Bimby *La receta de este Pollo rápido al curry tailandés para la Thermomix la teneis en español más abajo*
I am new to cooking curries and it's all down to the Thermomix, it would have never occurred to me to cook curry from scratch pre-Thermomix. Needless to say, my very English husband is thrilled. I have cooked this Quick Thai Green Chicken Curry several times now, adapting it from this Thai Green Curry in a Hurry recipe from the Recipe community and I finally got it exactly how we like it.
I have been working on finding meals that are diabetic friendly and husband likes, it's hard work I tell you. This one had brilliant effects on husband's blood sugar, i.e. it didn't raise it much so it's a keeper (with wholegrain basmati rice). He had presumed that coconut milk would be very high in sugar but it really isn't, 0.7% per 100 g it said on the tin. The original recipe calls for non-diabetic friendly ingredients such as sugar though so I have had to remove those and it works just as well.
You can totally cook this without a Thermomix, you will need your trusted food processor and you're set. You will just have a bit of extra washing up (try to delegate that part and you're sorted!).
I would recommend trying this with prawns too or even with white fish. I bet it's delicious.
Quick Thai green chicken curry recipe
Ingredients
  • 70 g cashew nuts
  • 3 spring onions, you will cook the white part and slice finely the green part for the garnish. It also works with half a small onion (just don't keep any of it for decoration)
  • 1 large fresh green chilli
  • 3 cloves fresh garlic, peeled
  • 1 stalk lemon grass
  • 2-3 Kaffir lime leaves
  • 400 g tin of coconut milk
  • 2 tablespoons fish sauce
  • 1 red pepper/capsicum, cut in strips
  • 650 g chicken breasts, cut in strips half cm thick
  • 25 g olive oil
  • A handful of chopped fresh coriander to garnish
Method
  1. Place cashews (70 g) in the Thermomix bowl: 5 seconds,  speed 9. Reserve in a bowl.
  2. Add the spring onions, the green chili, the 3 garlic cloves, the stalk of lemon grass and the 2 or 3 kaffir lime leaves to the Thermomix bowl: 10 seconds, speed 7.
  3. Add olive oil (25 g): 2 minutes, Varoma, soft speed.
  4. Add the coconut milk (400 g tin): 4 minutes, Varoma, speed 1.
  5. Then to create a smooth sauce, get to speed 9 gradually over a 20 second period, then count 20 more seconds once you're at speed 9.
  6. Add the chicken strips: 9 minutes, Varoma, reverse, soft speed.
  7. Add the fish sauce (2 tbsp), the ground nuts and the red sliced red pepper, using the spatula of your choice to mix it all well: 2 minutes, Varoma, reverse, soft speed.
Serve with Spanish flair by sprinkling the spring onion and the coriander over the top. And, if you make it, make sure to send me photos or tag me and let me know how you have adapted it, if at all.
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Receta de curry verde tailandés rápido y fácil para la Thermomix TM 31 o Bimby
*En español*
Esta receta la adapté de una del Recetario Thermomix australiano, es un curry verde tailandés
súper fácil, está listo en menos de media hora y sale de vicio. Lo mejor: a mi marido (diabético) le fue muy bien para el nivel de azúcar en sangre, para conseguirlo rebajé y quité algunos de los ingredientes de la receta original y lo adapté un poco a nuestro gusto; además de servirlo con arroz basmati integral.
Yo en mi vida había cocinado curries hasta tener la Thermomix. Vamos, que ni se me hubiese ocurrido.
Puede que tengáis que rebuscar para encontrar el "lemon grass" y las "hojas de lima Kaffir" pero la marca Bart las suele comercializar. Si resultan difíciles de conseguir y sabeis dónde comprarlos, contádmelo ¿vale? Para intentar ayudar que es que está divino y quiero que lo probeis.
Pollo rápido al curry verde tailandés en la Thermomix
Ingredientes
  • 70 gramos de anacardos
  • 3 cebolletas, la parte blanca va a la Thermomix y la verde la cortamos en rodajas finitas para decorar. A falta de cebolleta se puede utilizar media cebolla normal y corriente (lo he probado). *Ojo* lo que yo uso como cebolleta son "spring onions" (Allium fistulosum) una variedad de la cebolleta alargada y casi sin bulbo. Si utilizáis la típica cebolleta de bulbo grande recomiendo quizá utilizar solo una, dos como máximo
  • 1 guindilla verde grande, semillas y todo (aunque esto va a depender de cuánto os guste el picante)
  • 3 dientes de ajo, pelados
  • 1 palito de lemon grass (hierba limón)
  • 2-3 hojas de lima Kaffir
  • 400 gramos de leche de coco (en lata)
  • 2 cucharadas de salsa de pescado o nam pla (es decir, 30 ml, en total)
  • 1 pimiento rojo, cortado en tiras largas
  • 650 gramos de pechuga de pollo sin piel, cortada en tiras finas (como de medio centímetro)
  • 25 gramos de aceite de oliva
  • Un puñado de cilantro fresco picado para adornar (que además le va muy bien al sabor)
Método
  1. Pon los anacardos (70 g) en el vaso de la Thermomix: 5 segundos, velocidad 9. Resérvalo en un cuenco.
  2. Pica las cebolletas, la guindilla, el lemon grass y las hojas de lima kaffir: 10 segundos, velocidad 7.
  3. Añade el aceite de oliva (30 g): 2 minutos,  Varoma, velocidad cuchara.
  4. Añade la leche de coco: 4 minutos, Varoma, velocidad 1.
  5. Vamos a hacer una salsa cremosita: 20 segundos, velocidad 9 girando poquito a poquito, al llegar a la velocidad 9 contamos 20 segundos.
  6. Añade las tiras de pollo: 9 minutos, Varoma, giro a la izquierda, velocidad cuchara (tengo entendido que en la TM21 esto es velocidad 1 con la mariposa puesta).
  7. Añade la salsa de pescado, las nueces molidas que tenemos reservadas y el pimiento, ayudándote de la espátula para incorporarlo todo bien y mezclarlo con la salsa: 2 minutos, Varoma, giro a la izquierda, velocidad cuchara.
Una vez emplatado lo adornamos con cilantro (que además le queda riquísimo) y con las rodajitas de cebolleta que teníamos reservadas. Queda perfecto con arroz basmati, yo suelo preparar el curry primero y meterlo en un recipiente que me lo conserve calentito mientras preparo el arroz (en la Thermomix por supuesto), así el sabor del curry es aún mejor tras reposar esa media horita.
Si lo preparais, mandadme fotos o etiquetadme y contadme los resultados y cómo habeis adaptado vosotros mi versión de esta receta. Ya sabeis que me teneis en Facebook, en Twitter y en Instagram.
Para acabar una fotito más, por si acaso eran pocas.
Quick Thai Green chicken curry for the Thermomix TM 31 TM 21

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