Green Curry Chicken
Green Curry Chicken is a fragrant Thai-style main course starring tender boneless chicken thighs simmered in a homemade curry paste. The Thermomix grinds coriander and fennel seeds, chops chillies, garlic and coriander root, and gently cooks the sauce hands-free, delivering an authentic aromatic curry with minimal effort.
About this recipe
Green Curry Chicken Thermomix TM7 brings the vibrant flavours of a Thai curry house straight into your kitchen, built around a paste you grind and chop yourself from coriander seeds, fennel, fresh chillies, garlic and coriander root. Searching for green curry recipes or a quick weeknight dinner made in an all-in-one kitchen machine ends here: the TM7 handles the spice grinding, paste chopping and gentle simmering in a single bowl. Boneless chicken thighs stay juicy in the coconut-rich sauce, while turmeric, nutmeg and shrimp paste add deep savoury complexity. Because the machine controls the temperature and stirs automatically, the aromatics never scorch and the curry develops that slow-cooked character in far less time. Serve it over steamed jasmine rice for a satisfying main course that tastes impressively authentic with surprisingly little hands-on work.
Preparation tips
- Toast the coriander seeds, fennel and peppercorns briefly in a dry pan before grinding to deepen their aroma; the TM7 releases their oils far better when they are warm and fragrant.
- Use chicken thighs rather than breasts for this curry: their slightly higher fat content keeps the meat succulent during the simmer and adds body to the coconut sauce.
- For a milder family version, remove the seeds and membranes from the fresh chillies before chopping, and balance the finished sauce with a squeeze of lime and a pinch of palm sugar.
Recipe variations
- Vegetarian green curry: replace the chicken thighs with firm tofu or aubergine cubes and swap the shrimp paste for miso paste and extra fish-style seasoning, keeping the same freshly ground spice base.
- Festive seafood variation: substitute prawns and sliced squid for the chicken, adding them only during the final minutes of cooking so they stay tender, and finish with Thai basil for a celebration-worthy curry.
Thermomix TM7 Benefits
- Spice grinding - The Thermomix grinds coriander seeds, fennel and peppercorns into a fragrant powder in seconds. [Grinding]. [Multi-Function]
- Fast chopping - TM7 chops fresh chillies, garlic and coriander root into a smooth aromatic paste without a mortar. [Chopping]. [Time Savings]
- Hands-free simmering - The Thermomix simmers the coconut curry sauce hands-free while the chicken turns tender. [Heating]. [Hands-Free]
- Precision scales - Weigh shrimp paste and coconut milk directly in the TM7 bowl for consistently balanced curry flavour. [Weighing]. [Precision Control]
- Gentle steaming - The Varoma of the Thermomix steams jasmine rice fluffy while the curry simmers below. [Steaming]. [Multi-Function]
Ingredients
- coriander seeds
- dried fennel seeds
- white peppercorns
- fresh coriander root
- ground turmeric
- shrimp paste
- ground nutmeg
- fresh green chillies
- garlic cloves
- fresh red chilli