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Thai Green Curry

Eva Lewis
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine Thai
Servings 4 serves

Ingredients
  

  • 2 tablespoons of green curry paste
  • 1 cup of lite coconut cream
  • 100 g green beans topped and tailed and cut in half
  • 3 tablespoons of fish sauce
  • 400 g diced chicken breasts works out to be 2 breasts
  • 1/2 cup washed coriander leaves

Instructions
 

  • Add the butterfly mixer implement to the Bellini Bowl and then add the coconut cream
  • Mix on speed 1 at 100°C for 5 minutes
  • Add the fish sauce, curry paste and chicken to the bowl and mix on speed 1 at 100°C for 5 minutes.
  • Turn the heat down to 80°C and continue mixing on speed 1 for another 5 minutes.
  • Add the green beans and mix for 3 minutes on speed 1 at 80°C
  • Stop and remove the lid (careful, it's hot) and add the coriander and combine for 2 minutes on speed 1 at 60°C.
  • Serve on top of steamed jasmine and garnish with coriander leaves.