Earlier this year Hubby and I were fortunate to join some friends for their beautiful wedding in Thailand. While there I took a cooking class and ate more chilli than I have ever in my entire life!! And I’m not a chilli fan!
What I loved about Thai food was the beautiful combination of salty/sweet/spicy/sour. Their use of citrus juices mixed with (a lot!!) of chilli, the saltiness from the soy and fish sauces and the sweetness of sugar makes for a wonderful combination. So fragrant and aromatic!
I’ve never been a good curry cook, or been able to mix a combination of asian flavours well. I can follow a good recipe but haven’t been able to do it myself all that much. But being inspired by the class I took and some of the recipes I brought home, I tried my hand a making a Thermomix converted Thai dinner.
I wanted something that was easy and full of flavour. I’ve played around with this recipe a few times and have found something I love! I hope you enjoy it as well!
‘Scuse the crappy iPhone photo please. My new kitchen needs tweaking if I’m going to take photos at dinner time.
Thai Inspired Coconut Chicken
- 300g of Coconut Milk
- 1 Tbs Vegetable Stock Paste
- 25g Olive Oil
- 2 Kaffir Lime Leaves
- 1 clove of garlic
- About 2 cm of fresh ginger
- 1 Onion
- 250g Rice, rinsed.
- 700g Chicken Breast, cut into strips
- About 500g Vegetables, peeled into strips or chopped finely (I use carrots, zucchini, peas if I have them, frozen corn, broccoli, whatever I have in the fridge.)
- 1 Lime
- 25g Tamari
- 20g Oyster Sauce
- 15g Brown Sugar
- Pinch of dried chilli
- Small handful of cashew nuts
- Fresh Coriander, to serve.
- Add the garlic, ginger and onion to the mixing bowl and chop for 5 Seconds/Speed 5. Scrape down from the sides of the bowl. Add the Olive oil and sauté for 2 Min / Speed 2.
- Add the coconut milk, kaffir lime leaves, 200g Water and Vegetable Stock Paste to the bowl. Put the lid on the mixing bowl and sit the aroma on top. Add the chicken to the Varoma and cook for 10 Minutes/Speed 2.
- After 10 minutes, remove the Varoma and sit on top of the ThermoServer to keep warm for a moment. Remove the mixing bowl lid and add the basket and measure in the rinsed rice. Replace the lid and Varoma, adding the vegetables to the Varoma tray. Cook for a further 14 Minutes / Speed 2.
- Remove the Varoma and the rice and place all into the ThermoServer to keep warm. Remove the Kaffir lime leaves from the liquid in the bottom of the mixing bowl and discard. Add the juice of 1 lime, the tamari, oyster sauce, sugar, chilli (optional), cashew nuts, salt and pepper and blitz for 1 Minute / Speed 9.
- Pour over the chicken and serve with the coriander.
I hope you enjoy it!