Yields4 ServingsPrep Time30 minsCook Time25 minsTotal Time55 mins
INGREDIENTS :
Curry Paste A
2stalks lemongrass (香茅), sliced
4cloves garlic, minced
2shallots, peeled and chopped
1tbspginger, minced
Curry Paste B
3tbspoil
2tbspcurry powder
½tspground turmeric
½tspred pepper flakes (Chinese preferred)
1Thai bird's eye chili, sliced *optional
For The Curry
3tbspoil
8chicken thighs, bone-in and skin-on
4small potatoes, peeled and quartered
1cinnamon stick
2star anise pods
5lime leaves *optional
360mlcoconut milk
120mlchicken stock
1tbspfish sauce
2tspbrown sugar
COOKING METHODS :
1
Curry Paste
- Add in lemongrass, garlic, shallots, ginger, and Thai chili into mixing jar to chop.
Settings: Press TURBO 3 Seconds
- Scrape down sides.
- Continue with Select preset mode R "SMOOTHIE" to continue the high speed blending for a fine texture and PAUSE at 15 seconds.
2
- Add in cooking oil, curry powder, turmeric and crush chili flakes into mixing jar to stir.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature : 120°C
- Let it cool.
3
Marinade Chicken
- Pour the curry paste into chicken.
- Coat chicken throughly with the curry paste and let marinate for 30 minutes.
4
- Install blunt blade.
- Add oil and marinated chicken, potatoes, coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves into mixing jar to cook.
Settings: Timer: 20 Minutes / Speed: 2 / Temperature : 120°C
5
- Season with fish sauce and brown sugar and enjoy!
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories1097
% Daily Value *
Total Fat61.2g79%
Saturated Fat 27.6g138%
Cholesterol260mg87%
Sodium831mg37%
Total Carbohydrate46.9g18%
Dietary Fiber 9.5g34%
Total Sugars 8.7g
Protein94g
Calcium 11mg1%
Iron 46mg256%
Potassium 1713mg37%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
INGREDIENTS :
Curry Paste A
2stalks lemongrass (香茅), sliced
4cloves garlic, minced
2shallots, peeled and chopped
1tbspginger, minced
Curry Paste B
3tbspoil
2tbspcurry powder
½tspground turmeric
½tspred pepper flakes (Chinese preferred)
1Thai bird's eye chili, sliced *optional
For The Curry
3tbspoil
8chicken thighs, bone-in and skin-on
4small potatoes, peeled and quartered
1cinnamon stick
2star anise pods
5lime leaves *optional
360mlcoconut milk
120mlchicken stock
1tbspfish sauce
2tspbrown sugar
Directions
COOKING METHODS :
1
Curry Paste
- Add in lemongrass, garlic, shallots, ginger, and Thai chili into mixing jar to chop.
Settings: Press TURBO 3 Seconds
- Scrape down sides.
- Continue with Select preset mode R "SMOOTHIE" to continue the high speed blending for a fine texture and PAUSE at 15 seconds.
2
- Add in cooking oil, curry powder, turmeric and crush chili flakes into mixing jar to stir.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature : 120°C
- Let it cool.
3
Marinade Chicken
- Pour the curry paste into chicken.
- Coat chicken throughly with the curry paste and let marinate for 30 minutes.
4
- Install blunt blade.
- Add oil and marinated chicken, potatoes, coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves into mixing jar to cook.
Settings: Timer: 20 Minutes / Speed: 2 / Temperature : 120°C
5
- Season with fish sauce and brown sugar and enjoy!
AuthorLe-ThermiqueCategoryMain DishesDifficultyIntermediate