Layered Thai green vegetable curry and rice
This layered Thai green curry with jasmine rice is a fragrant main course where sweet potato, bamboo shoots and coconut cream steam together in the Thermomix TM7. Fresh Thai basil and makrut lime leaves give an authentic aroma, while the Varoma layers rice and curry simultaneously for a complete one-bowl meal.
About this recipe
Layered Thai green curry with rice in the Thermomix TM7 brings the vibrant flavours of a Thai kitchen straight to your table in one clever all-in-one cooking session. This recipe layers fluffy jasmine rice in the Varoma while a fragrant curry of sweet potato, canned bamboo shoots and coconut cream simmers below, so everything finishes at the same moment. The Thai curry paste releases its aromas as it heats, infusing the coconut cream with makrut lime leaves for that unmistakable citrus fragrance. Families searching for quick weeknight dinner recipes will appreciate how the TM7 handles chopping and stirring automatically, leaving you free to set the table. Finished with torn fresh Thai basil and a splash of fish sauce, this main course balances sweet, salty and aromatic notes beautifully. It is comfort food with an exotic twist, achievable any night of the week.
Preparation tips
- Rinse the jasmine rice until the water runs clear before placing it in the Varoma; this removes excess starch and guarantees separate, fluffy grains that absorb the coconut aroma beautifully.
- Tear the makrut lime leaves rather than cutting them, then remove them before serving; the tough central vein stays behind while the fragrant oils fully infuse the coconut cream.
- For a milder curry the whole family enjoys, halve the Thai curry paste and add extra coconut cream; the sweet potato then carries the sweetness while the bamboo shoots add gentle crunch.
Recipe variations
- Vegetarian version: replace the fish sauce with light soy sauce and use a vegetarian Thai green curry paste; the sweet potato and bamboo shoots with coconut cream remain the stars of this fragrant curry.
- Festive version: add king prawns or crispy tofu cubes in the final steaming minutes and garnish with extra Thai basil, toasted coconut flakes and sliced red chilli for a colourful dinner-party presentation.
Thermomix TM7 Benefits
- Steaming the jasmine rice in the Varoma while the curry cooks below gives fluffy grains and a complete meal in one session. [Multi-Function]
- The Thermomix chops the sweet potato into even cubes in seconds, ensuring every piece cooks to the same tenderness. [Multi-Function]
- Automatic stirring keeps the coconut cream and curry paste blending smoothly without sticking or splitting at the base. [Hands-Free]
- Precise temperature control gently heats the makrut lime leaves and coconut cream, releasing aroma without curdling the sauce. [Precision Control]
- Grinding a fresh batch of Thai curry paste in the Thermomix delivers a deeper, more vibrant flavour than store-bought jars. [Multi-Function]
Ingredients
- jasmine rice
- boiling water
- Thai green curry paste
- coconut cream
- makrut lime leaves
- canned bamboo shoots
- sweet potato
- sea salt
- fish sauce
- palm sugar