Thai Green Curry
Ingredients
2 Tbsp coconut oil
90 g shallot, peeled, sliced
3 garlic cloves, peeled, roughly chopped
30 g fresh ginger, peeled, roughly chopped
6 green bird's eye chillies, halved
30 g fresh coriander, destalked, roughly chopped
2 lemongrass stalks, roughly chopped
8 kaffir lime leaves
2 tsp coriander seeds
1 tsp cumin seeds
5 whole black peppercorns
800 ml tinned coconut milk
1 Tbsp fish sauce
1 Tbsp brown sugar
For the chicken
1 Tbsp coconut oil
2 chicken breast, cut into 3 cm cubes
fine sea salt, to taste
For the vegetables
80 g green beans, trimmed, halved
130 g baby corn, trimmed, halved
To finish
1 lime, halved, juice of
fine sea salt, to taste
To serve
1 red chilli, finely sliced
white rice, as needed, steamed
Instructions
STEP 1/9
Place a large saucepan over a medium heat
Add coconut oil into the saucepan
Heat over a medium heat until hot
STEP 2/9
Add shallots, garlic, ginger and chillies into the saucepan
Fry over a medium heat for 5 minutes, stirring occasionally
STEP 3/9
Add coriander, lemongrass stalks and kaffir lime leaves into the saucepan
Fry over a medium heat for 5 minutes, stirring occasionally
STEP 4/9
Add coriander seeds, cumin seeds and black peppercorns into the saucepan
Fry over a medium heat for 2 minutes, stirring constantly
STEP 5/9
Add coconut milk, fish sauce and brown sugar into the saucepan
Simmer over a low heat for 45 minutes, stirring occasionally
Remove from the heat and let cool for 10 minutes
STEP 6/9
Place a large wok over a high heat
Add coconut oil into the wok
Heat over a high heat until hot
STEP 7/9
Add chicken into the wok
Cook for 5 minutes until browned, stirring occasionally
Season with fine sea salt
Remove from the heat and set aside
STEP 8/9
Fit the Fine Milling Disc, coarse side up, to the Food Mill attachment
Attach the 7L Mixer bowl to the machine
Assemble the Food Mill attachment to the machine, fit the Paddle Tool
Working in batches, pass some of the sauce on speed 1 through the attachment
Repeat the same process with the remaining sauce
Transfer the sauce to the wok with the chicken
Discard any solids left in the Food Mill attachment
Place the wok over a medium heat
Heat until simmering
Add green beans and baby corn into the wok
Simmer for 10 minutes until the chicken and vegetables are cooked through
STEP 9/9
Remove the wok from the heat
Add lime juice into the wok
Stir to combine
Season with fine sea salt
Serve
Serve with white rice
Garnish with red chilli
Thai Green Curry
Ingredients
2 Tbsp coconut oil
90 g shallot, peeled, sliced
3 garlic cloves, peeled, roughly chopped
30 g fresh ginger, peeled, roughly chopped
6 green bird's eye chillies, halved
30 g fresh coriander, destalked, roughly chopped
2 lemongrass stalks, roughly chopped
8 kaffir lime leaves
2 tsp coriander seeds
1 tsp cumin seeds
5 whole black peppercorns
800 ml tinned coconut milk
1 Tbsp fish sauce
1 Tbsp brown sugar
For the chicken
1 Tbsp coconut oil
2 chicken breast, cut into 3 cm cubes
fine sea salt, to taste
For the vegetables
80 g green beans, trimmed, halved
130 g baby corn, trimmed, halved
To finish
1 lime, halved, juice of
fine sea salt, to taste
To serve
1 red chilli, finely sliced
white rice, as needed, steamed
Instructions
STEP 1/9
Place a large saucepan over a medium heat
Add coconut oil into the saucepan
Heat over a medium heat until hot
STEP 2/9
Add shallots, garlic, ginger and chillies into the saucepan
Fry over a medium heat for 5 minutes, stirring occasionally
STEP 3/9
Add coriander, lemongrass stalks and kaffir lime leaves into the saucepan
Fry over a medium heat for 5 minutes, stirring occasionally
STEP 4/9
Add coriander seeds, cumin seeds and black peppercorns into the saucepan
Fry over a medium heat for 2 minutes, stirring constantly
STEP 5/9
Add coconut milk, fish sauce and brown sugar into the saucepan
Simmer over a low heat for 45 minutes, stirring occasionally
Remove from the heat and let cool for 10 minutes
STEP 6/9
Place a large wok over a high heat
Add coconut oil into the wok
Heat over a high heat until hot
STEP 7/9
Add chicken into the wok
Cook for 5 minutes until browned, stirring occasionally
Season with fine sea salt
Remove from the heat and set aside
STEP 8/9
Fit the Fine Milling Disc, coarse side up, to the Food Mill attachment
Attach the 7L Mixer bowl to the machine
Assemble the Food Mill attachment to the machine, fit the Paddle Tool
Working in batches, pass some of the sauce on speed 1 through the attachment
Repeat the same process with the remaining sauce
Transfer the sauce to the wok with the chicken
Discard any solids left in the Food Mill attachment
Place the wok over a medium heat
Heat until simmering
Add green beans and baby corn into the wok
Simmer for 10 minutes until the chicken and vegetables are cooked through
STEP 9/9
Remove the wok from the heat
Add lime juice into the wok
Stir to combine
Season with fine sea salt
Serve
Serve with white rice
Garnish with red chilli