Coconut Chicken Curry

AuthorLe-ThermiqueCategoryDifficultyIntermediate
Yields4 Servings
Prep Time30 minsCook Time25 minsTotal Time55 mins
INGREDIENTS :
Curry Paste A
 2 stalks lemongrass (香茅), sliced
 4 cloves garlic, minced
 2 shallots, peeled and chopped
 1 tbsp ginger, minced
Curry Paste B
 3 tbsp oil
 2 tbsp curry powder
 ½ tsp ground turmeric
 ½ tsp red pepper flakes (Chinese preferred)
 1 Thai bird's eye chili, sliced *optional
For The Curry
 3 tbsp oil
 8 chicken thighs, bone-in and skin-on
 4 small potatoes, peeled and quartered
 1 cinnamon stick
 2 star anise pods
 5 lime leaves *optional
 360 ml coconut milk
 120 ml chicken stock
 1 tbsp fish sauce
 2 tsp brown 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

Servings 4

Amount Per Serving
Calories 1097
% Daily Value *
Total Fat 61.2g95%
Saturated Fat 27.6g138%
Cholesterol 260mg87%
Sodium 831mg35%
Potassium 1713mg49%
Total Carbohydrate 46.9g16%
Dietary Fiber 9.5g38%
Sugars 8.7g
Protein 94g188%
Calcium 11%
Iron 46%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS :
Curry Paste A
 2 stalks lemongrass (香茅), sliced
 4 cloves garlic, minced
 2 shallots, peeled and chopped
 1 tbsp ginger, minced
Curry Paste B
 3 tbsp oil
 2 tbsp curry powder
 ½ tsp ground turmeric
 ½ tsp red pepper flakes (Chinese preferred)
 1 Thai bird's eye chili, sliced *optional
For The Curry
 3 tbsp oil
 8 chicken thighs, bone-in and skin-on
 4 small potatoes, peeled and quartered
 1 cinnamon stick
 2 star anise pods
 5 lime leaves *optional
 360 ml coconut milk
 120 ml chicken stock
 1 tbsp fish sauce
 2 tsp brown 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!

Coconut Chicken Curry
IngredientsDirections

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