Thai green curry chicken

  • Preparation: 3’
  • Cooking: 25’
  • Total time: 28’


  • 5 cm fresh ginger, peeled and roughly chopped
  • 400 ml coconut milk
  • 1 lemongrass stem, cut into 2 lengthways
  • 6 kaffir lime leaves
  • 1 tablespoon green curry paste
  • 1 chicken stock cube
  • 600 g chicken fillet, cut into strips
  • 2 tablespoons thai fish sauce
  • 12 cherry tomatoes
  • Handful coriander, roughly chopped

Step 1

Insert the 'MultiBlade' into the bowl. Add the ginger. Close the lid and press Pulse for 5 seconds. Open and scrape down.

Step 2

Replace the 'MultiBlade' with the 'StirAssist'. Add the coconut milk, lemongrass, Kaffir lime leaves, curry paste, stock cube, chicken, green capsicum and fish sauce. Close the lid and remove the measuring cup. Select STEW P11 and manually change STIR SPEED to 1. Press START. Step 1 shows on the display. Press START to confirm.

Step 3

After Step 1: add the cherry tomatoes to the bowl. Close again and manually change STIR SPEED to INTERMITTENT. press Start to activate Step 2. Finish with coriander. Serve hot with steamed jasmine rice.


Use 2 tbsp of green curry paste for a spicier curry.