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Green thai curry
Servings: approx. 4
Preparation time: approx. 2.5 hours
Ingredients
Vegetables:
200 g broccoli
fl orets
150 g zucchini
150 g snap peas
150 g red pepper
150 g mushrooms
1 large Spanish onion
Thai curry:
4 cloves of garlic
1 piece of ginger
¼ red chilli pepper
2 TBSP oil
1 tin of coconut milk
2 TBSP green curry paste
1 TSP vegetable broth
200 ml water
1 sprig of lemon grass
A few Kaf
fi r lime leaves
2 TL agave syrup
Juice of ½ lime
400 g chicken breast
Sugar, salt (to taste)
Preparation
1. Cut vegetables into pieces or slices, blend and pile in the steamer unit. Cover with
the lid and set aside.
2. Cut chicken breast into bite-size pieces; blanch in hot water in the mixing bowl for
approx. 10 minutes at 100 °C (speed level 0).
3. Put the pieces in a bowl and set aside as well. Pour the water away.
4. Peel the garlic, ginger and put in the mixing bowl with the minced chilli peppers. Put
the measuring cup in the lid and mix at speed level 5 for 4 seconds. Then remove the
measuring cup.
5. If necessary, push the ingredients down with a spatula.
6. Add the curry paste, oil, coconut milk, water, vegetable broth, sugar, kaf
fi r lime leaves,
cut in lemon grass, agave syrup, lime juice and boil at speed level 1 at 100 °C. Set
the operating time to 24 minutes.
7. After approx. 4 minutes, put on the steamer unit with the vegetables and steam for
15 minutes. Then mix and steam for another 5 minutes.
8. Remove the steamer unit, season the vegetables with salt and set aside with the lid
on.
9. Take the kaf fi r lime leaves and lemon grass out of the mixing bowl and dispose of
them.
10. Boil the curry brie fl y at level 5 and 100 °C. For this, put the measuring cup in the lid.
If it is too thin, sprinkle with fl our and boil.
11. Then add the chicken and the steamed vegetables to the mixing bowl, mix everything
at 100 °C at speed level 1.
Serve the green thai curry on a bed of rice.
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