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Main courses
Servings: 4
Preparation time: 50 minutes
Di culty: easy
Ingredients:
vegetables:
• 80 g broccoli fl orets
• 80 g zucchini
• 80 g sugar snap peas
• 80 g red capsicum
• 80 g mushrooms
Thai curry:
• 4 cloves of garlic
• 1 piece of ginger
• 1/4 red chilli pepper
• A little oil
• 250 ml coconut milk
• 100 ml vegetable broth
• 1 tbsp. Green curry
paste
• 2 tbsp. Soy sauce
• 3 tbsp. Sweet chilli
sauce
• 2 tbsp. Mango
chutney
• 400 g chicken meat
• 3 tbsp. Ka r lime
leaves
• 2 stalks lemongrass
• Juice of 1/2 lime
• Salt
• Pepper
Preparation:
First, weigh everything on the scale of the
ThermoBlend Elite, then wash and clean the
vegetables and cut them into bite-sized pieces or
slices, mix and layer them in the steamer. Close
with the lid and set aside for now. Peel the garlic
and ginger, fi nely chop them and the chilli pepper
and fry them with a little oil for 2 minutes at 80°C.
Add the coconut milk, broth and all seasoning
ingredients. Place the lid on the jug and puree the
contents fi nely on speed 4 for 30 seconds. Cut the
chicken into bite-sized pieces and place it in the
curry sauce with the lime leaves and lemongrass.
Add the steamer on top and let the curry simmer
at 70°C for 12-15 minutes. Remove the lemongrass
and lime leaves from the sauce. Add the steamed
vegetables to the curry, let it cook for another 2-3
minutes at 60°C, season to taste and serve with
traditional sticky rice.
Green
Thai Chicken Curry
8