I am always looking for great recipes to convert into Thermomix versions, as sometimes, I just want some more inspiration from other bloggers and other recipes. I came across this wonderful recipe on one of my favourite blogs, Not Quiet Nigella (NQN for short) so if you click on the link it will take you to the blog of NQN and you can see how she makes this recipe conventionally. I have chosen to use NQN’s recipe and convert it to the Thermomix, with a few tweaks, which always needs to happen when you are using a different cooking method.
Mangos are in abundance at the moment, you can get a whole box for $10 so what I do is cut the cheeks off, peel them and freeze them… I finished my last lot of frozen mangos in October, just in time to have fresh ones in November!
I used plain flour so that the sauce is a bit thicker, you could easily substitute, non wheaten corn flour as it will do the same job. Or you could even leave it out all together, the sauce will just be a bit runny!
After cooking the curry, I put on rice (as cooked in the EDC or BCB) and added lots of vegetables to the Varoma and it fed 8 people easily, I even had leftovers for lunch the next day! If you are making it for a smaller family you could make a batch with less chicken and freeze the left over sauce for another time. Or make the whole amount and freeze what you don’t eat as it freezes very well. Then when you defrost cook up some fresh rice and vegetables and dinner is done!
You also need a good quality Thai Red Curry Paste my version is on the Recipe Community. It is based on Charmaine Solomon’s Thai cook book version and is very easy in the Thermomix. Some of the ingredients you will need to get from your local Asian Grocer, but they last a long time, aren’t very expensive and then you always have them in the cupboard and/or freezer.
This recipe feeds 6 – 8 people depending on how much rice and vegetables you serve with it.
40g Peanut Oil (or alternative if allergic)
2 Brown Onions (peeled and halved)
4 Garlic Cloves
20g Fresh Ginger (peeled)
100g Good Quality Red Curry Paste (click above for my version on the recipe community)
50g Plain Flour (2 Tablespoons if using cornflour)
1kg of Chicken Thigh Fillets (sliced into strips)
400g Tin Coconut Cream
250g Chicken Stock (use TM Chicken stock paste and make it up with water)
Rice, Steamed Veggies and Coriander to serve.
1. Cut the flesh off only 2 of the mangos and place into the mixing bowl, puree 10 seconds/speed 7, set aside in a separate bowl.
1. Without cleaning the bowl, add onions, garlic and ginger to the mixing bowl and chop 5 seconds/speed 7. Depending on the age of the ginger, you may need to scrape down the sides of the bowl and repeat.
2. Add oil, paste, flour and sauté 5 minutes/Varoma/speed 1.
3. Insert butterfly and secure. Add chicken, coconut cream, chicken stock and set aside mango puree. Cook 20 minutes/Varoma/Reverse/speed 1.
4. Chop remaining mango into cubes/pieces, pour curry into ThermoServer and stir in the chopped mango.
5. While your curry is keeping hot in the ThermoServer, cook rice in the basket and vegetables in the Varoma at the same time.
6. Serve curry with rice and/or vegetables and sprinkle with coriander leaves (if you have made your own paste, you will have used the whole plant, roots, stems and leaves)
I hope you like this fabulous recipe from NQN… it wasn’t hard to convert… just did a few things around the wrong way and had to clean out the bowl and do things differently. But I assure you, this is the simplest way to make this wonderful curry!
If you are a Thermomix owner, what is your favourite recipe that you have converted so far?
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