Thai Chicken Curry Recipe

There are a lot of curries in the world. The most famous one, we know to be intense and hot. But one that mixes spicy and sweet flavours is this Thai chicken curry recipe. With a trusty multi-cooker and a handful of ingredients, celebrity chef Adrian Richardson shows how it’s done in minutes.

Different from the famous spicy Indian and hearty Japanese curries, Thai curry boasts of a smooth and soupy consistency, making it a perfect pair to steamed rice. Top that with coconut milk which makes it creamy with the spicy kick.

Chef Adrian Richardson demonstrated this recipe across Kitchen Warehouse stores and it was a huge hit. You can watch the video on our Youtube channel here. Time for you to try it at home!

Have a Magimix Cook Expert but not sure how to get started? Sign up for the “Return to Learn with Magimix Cook Expert” workshop and start making the first of many easy, quick, and healthy meals. More details here.

Equipment

• Magimix Cook Expert multi-cooker
• Cutting board
• Chef’s knife
• Measuring cups
• Measuring spoons
• Spatula
• Ladle, for serving
• Rice and grains colander
• Rice cooker or saucepan with lid

Ingredients

For the curry paste

• 2 chillies, sliced and deseeded
• ½ bunch fresh coriander, washed and roughly chopped
• 1 large knob ginger, peeled and sliced
• 6 cloves garlic, peeled and sliced
• 1 onion, peeled and sliced
• 1 stem lemongrass, bruised and chopped
• ½ bunch Thai basil, torn
• ¼ cup extra virgin olive oil

The rest of ingredients to add

• 2 chicken breasts, skin off, diced
• 2 Kaffir lime leaves
• 2 zucchini, diced
• 2 tbsp palm or coconut sugar
• 1 cup tomato, diced or 1 punnet perino tomatoes
• 1 cup chicken stock (or any stock at hand)
• 1 cup coconut milk or cream
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp salt
• 1 bunch fresh coriander leaves
• 2 limes, juiced

For the steamed rice

• 200g jasmine rice
• 220ml water
• 300ml coconut milk
• 2 Kaffir lime leaves
• 2 tbsp toasted and shredded coconut

Instructions

For the chicken curry

1. Place the chillies, coriander, ginger, garlic, onion, lemongrass, Thai basil, and oil in the Magimix Cook Expert. Make sure to lock in the lid before pureeing. Set your multi-cooker to speed 18 and run Expert programme for 1 minute.
2. Wipe down the lid and sides of the bowl with a spatula. Set to speed 3 and at 110C. Run Expert programme for 5 minutes to cook the paste. (Optional: Transfer some of the paste to a glass jar. Pop it into the fridge to save for next time.)
3. When done, remove the lid and add the remaining ingredients. Place back the lid. Set your multi-cooker to speed 2A and retain temperature at 110C. Run Expert programme and let it simmer for 15 minutes.
4. When the timer stops, add the juice of two limes. Serve with steamed rice and garnish with some fresh basil or coriander.

For the steamed rice (using a rice cooker)

1. Gather the ingredients and ready your rice cooker. Rinse the rice before adding into the bowl.
2. Add the water, coconut milk, kaffir lime leaves and toasted coconut. Use a plastic or wooden spatula to stir well. Fasten the lid and set to cook. (Run the white rice auto programme, if available in the settings, to cook in perfection and without the need for supervision.)
3. When the rice cooker has switched to “warm” mode, allow 10 to 15 minutes for the rice to finish steaming.
4. Fluff the rice with a fork then serve with your Thai chicken curry.

Note: If you are using a pot and the stovetop, follow the same order of mixing the ingredients as with using a rice cooker. Place your pot on medium heat until it boils. Reduce heat to low, and cook for 20 minutes. Once done, let the rice sit for at least 5 minutes before serving.

Recipe adapted from Magimix.