Spicy Chicken with Coconut Rice
Spicy chicken with coconut rice is a fragrant Asian-style main course where tender chicken thighs simmer in a chilli, lemongrass and ginger curry sauce while basmati rice cooks in creamy coconut milk. The Thermomix TM7 grinds the aromatics, controls the simmering precisely and steams everything hands-free for consistent results.
About this recipe
Spicy chicken with coconut rice Thermomix TM7 brings the aromas of a Southeast Asian kitchen straight to your weeknight dinner table. If you are searching for recipes that deliver restaurant-quality Asian flavours in an all-in-one kitchen machine, this one is a winner: succulent bone-in chicken thighs simmer in a fiery sauce of fresh chilli, lemongrass, root ginger and garlic, while the basmati rice cooks in creamy tinned coconut milk until every grain is fragrant and fluffy. The TM7 grinds the whole aromatics into a smooth curry paste in seconds, then keeps the sauce at a steady simmer so nothing catches on the bottom of the mixing bowl. It is the ideal comfort meal for chilly evenings or when you want to impress guests with bold, layered spice without juggling multiple pans. One bowl, one spectacular dinner.
Preparation tips
- Pat the chicken thighs dry before adding them to the mixing bowl so the skin browns nicely and the curry sauce clings better to the meat during simmering.
- Use full-fat tinned coconut milk rather than light versions; the higher fat content keeps the basmati rice grains separate and gives the sauce its signature silky richness.
- For a milder family version, remove the seeds from the fresh chilli and replace the curry paste with a mild variety, keeping the lemongrass and ginger for aroma.
Recipe variations
- Vegetarian variation: replace the chicken thighs with firm tofu cubes or cauliflower florets and use a vegetable stock cube; the coconut rice with lemongrass and ginger stays exactly the same.
- Festive variation: add a handful of toasted flaked almonds and fresh coriander on top, and serve with lime wedges and sliced red chilli for a colourful dinner-party presentation.
Thermomix TM7 Benefits
- Weigh the basmati rice directly into the mixing bowl on the built-in scale for exactly the right rice-to-coconut-milk ratio every time.
- Grinding the whole lemongrass, ginger and chilli in the TM7 releases far more aroma than a shop-bought curry paste ever could.
- The Thermomix chops the onion and garlic finely in seconds, creating an even base for the curry sauce without tears or a board.
- Precise temperature control keeps the coconut milk simmering gently, preventing the sauce from burning while the chicken thighs cook through.
- Steaming the chicken above the coconut rice in the Varoma keeps the meat wonderfully juicy and infuses the grains with spicy aromas.
Ingredients
- onion
- garlic cloves
- fresh red chilli
- olive oil
- yellow curry paste
- fresh lemon grass
- fresh root ginger
- fresh makrut lime leaves (optional)
- chicken thighs, skin on, bone in
- water