If there’s one cuisine that truly masters the art of balance, it’s Thai food. That incredible harmony between spicy, salty, sweet, and sour—it just lights up your whole palate! As a Registered Dietitian and someone who genuinely obsessively studies flavor, I find Thai green curry to be the ultimate expression of this balance. And let me tell you, making authentic Thermomix Thai Green Curry Chicken is surprisingly simple when you let the machine do the heavy blending lifting.
When I first started playing around with homemade green curry paste, I remember being stunned by the fragrance that filled my kitchen—so vibrant and fresh compared to the jarred stuff! That beautiful, layered aroma comes from coaxing the essential oils out of fresh lemongrass, galangal, and lime leaves. Adapting this process for the Thermomix was a game-changer because that high-speed blend turns those tough aromatics into a silky, potent paste in seconds. This isn’t just dinner; it’s nourishing comfort food designed to be full of energy and flavor.
Why This Thermomix Thai Green Curry Chicken Recipe Works
Honestly, this recipe isn’t just about making dinner; it’s about maximizing flavor with minimal fuss. That’s the joy of using the Thermomix!
- It delivers that deep, complex taste you expect from restaurant-quality Thai food, all in under an hour.
- The method is brilliant because it’s truly hands-off once you get the paste started.
- It keeps things feeling light and energizing, which is what you want from comfort food.
Flavor Depth from the Thermomix Paste
Listen, the machine’s ability to pulverize fresh herbs and spices is unmatched. When you put things like lemongrass stalks and kaffir lime leaves into the Thermomix, it doesn’t just chop them—it completely breaks down the cell walls, releasing all those fragrant essential oils right into your curry base. That’s where the real flavor comes from, trust me!
A Nourishing Thermomix Thai Green Curry Chicken
Since I work as a dietitian, keeping meals balanced is my thing! This Thermomix Thai Green Curry Chicken lets you control exactly what goes in. We load it up with lean protein and plenty of vegetables, and we can even play around with the coconut milk to manage the fat content without losing that necessary creamy mouthfeel. It’s whole foods making magic happen!
Gathering Ingredients for Thermomix Thai Green Curry Chicken
Gathering your ingredients is half the battle—once they are prepped, the Thermomix takes over the hard work! Because we are building such a layered flavor profile for this savoury recipe, you need to be precise about what goes into the paste versus what goes into the main simmer. I always start by laying everything out on the counter so I can see it all at once. It makes prep so much faster and less stressful!
For the Aromatic Green Curry Paste
This is where the fresh flavor explodes! You absolutely need fresh ingredients here if you want that bright taste we talked about. Don’t even think about those dried spice mixes, trust me.
- Fresh green chilies (seeds in for heat, seeds out if you’re nervous!)
- Fresh lemongrass (only the tender, pale bottom parts)
- Galangal or ginger (if you can find galangal, go for it!)
- A good knob of fresh turmeric (for color and earthiness)
- Kaffir lime leaves (rip out the center spine before adding these)
- Shallots, garlic, and a tiny bit of good quality shrimp paste (that’s the salty depth!)
For the Chicken and Curry Simmer
Once the paste is ready, we move onto the main event. I love using boneless chicken thigh here because it stays super tender even through the simmering process.
- About 600g of chicken breast or thigh, diced into bite-sized pieces.
- Two cans of full-fat coconut milk—don’t cheap out on the fat here, it carries the flavor!
- Fish sauce (our salt) and a touch of palm sugar (our sweet).
- Your favorite quick-cooking vegetables, like red bell peppers and bamboo shoots.
- Fresh Thai basil leaves added right at the very end for that signature anise note.
Preparing the Thermomix Thai Green Curry Chicken: Step-by-Step
Okay, this is where the magic happens! Because we’ve done the prep work, the assembly for this savory recipe is incredibly fast. The Thermomix truly shines here because it lets us build the flavor from the ground up, all in the same bowl. Pay close attention to the paste-making steps, as that’s the secret weapon for incredible Thermomix Thai Green Curry Chicken.
Blending the Flavor Base in the Thermomix
First, we need to get that paste silky smooth. Toss all your paste ingredients—chilies, herbs, shallots, shrimp paste—into the Thermomix bowl. You want to process this on Speed 8 or 9 for about 15 to 20 seconds. You’ll hear the machine working hard! If you have large, tough roots like galangal, you might need to pulse it a few extra times. It’s important that most of the pieces are totally broken down so you don’t end up with big, chewy chunks in your final curry.
Sautéing Aromatics and Cooking the Chicken
Once that paste is ready, you can use the blade cover if you have one, or just proceed carefully! Add a splash of neutral oil right over the paste now. We are going to sauté this. Set the machine to 120 degrees Celsius, medium speed (or use the butterfly whisk if you have one), and cook for about 3 to 5 minutes. This step cooks out the raw taste and deepens the flavor beautifully. Once fragrant, add your diced chicken pieces. Cook them for about 5 minutes until they are sealed and just starting to turn white on the outside.
Simmering to Perfection for Thermomix Thai Green Curry Chicken
Now, we bring in the liquid gold! Pour in your coconut milk, fish sauce, and a little sugar. Don’t stir it in aggressively; just add it gently. For the long simmer, set your Thermomix to 90 degrees Celsius, Speed Soft Stir (or use the Reverse Blade setting if required by your model), and let it bubble away gently for about 15 to 20 minutes until the chicken is tender. In the last two minutes, toss in your peppers and bamboo shoots, and then stir in those beautiful fresh Thai basil leaves right before serving. That’s it—perfection achieved!
Expert Tips for the Best Thermomix Thai Green Curry Chicken
Even with the Thermomix doing the heavy lifting, a few little tweaks separate a good curry from an amazing one. Trust me, I learned these tricks through endless testing—it’s all about balancing those four key tastes!
First, always taste your paste *before* you add the coconut milk. If it tastes flat, you probably need more aromatic brightness. Add a small squeeze of fresh lime juice right into the paste mixture after blending. That acidity wakes everything up!
Second, when balancing salty, sweet, and sour, think in terms of tiny additions. If it needs salt, add fish sauce by the teaspoon, not tablespoon. If it’s too sharp, a pinch of palm sugar smooths it out instantly. Don’t rely just on measuring cups; your palate is your final tool!
Finally, for the creamiest texture, try adding the thick cream from the top of the coconut milk can immediately after you sauté the green paste. Let that cream “break” (separate slightly) for a minute before adding the thinner milk. It gives the whole Thermomix dinner an extra layer of richness without feeling heavy.
Ingredient Notes and Substitutions for Your Thermomix Thai Green Curry Chicken
One thing I always hear from people trying authentic Thai food is, “Where on earth do I find fresh galangal?” Don’t let obscure ingredients scare you off making amazing Thermomix Thai Green Curry Chicken! We have to be resourceful while keeping the flavor intact. Think of substitutions as small adjustments to fit your pantry, not compromises!
For instance, if you can’t locate Kaffir lime leaves, you can sometimes use the zest of one lime mixed with a few drops of lime juice, though you’ll lose some of that signature layered citrus aroma. It’s not perfect, but it keeps the dish bright!
Swapping Out the Protein
Chicken is fantastic because it absorbs the curry sauce so well, but you can easily swap it. This recipe works beautifully with firm tofu or large prawns. If you use prawns, you must add them right at the very end—seriously, only for the last two minutes of simmering. Prawns cook so fast, and if you overcook them, they get rubbery. Nobody wants rubbery shrimp in their curry!
Vegetable Flexibility
The beauty of a good curry is its ability to use whatever lovely seasonal vegetables you have on hand. Since you are aiming for vegetables that cook quickly alongside the chicken, stick to things like broccoli florets, snow peas, or thinly sliced zucchini.
If you’re using harder vegetables, like carrots, you’ll want to steam or blanch them slightly before tossing them into the Thermomix for the final simmer. This ensures everything is perfectly tender when you serve up your Thermomix Thai Green Curry Chicken.
Managing the Paste Ingredients
If you are truly stuck on finding prepared green curry paste, you can totally blitz your own in the Thermomix as we discussed, but if you need an emergency shortcut, look for pre-made pastes that list whole spices (like coriander seed and cumin seed) rather than just vegetable oils and stabilizers high up on the ingredients list. Read the labels!
And remember that little bit of shrimp paste? That’s essential for that savory background funk. If you have dietary restrictions and must skip the shrimp paste, you can substitute it with a touch more fish sauce or even a teaspoon of finely minced anchovy fillet, which will dissolve completely into the sauce.
Serving Suggestions for This Savoury Thermomix Dinner
You’ve done the work—you’ve created this beautifully balanced, bright, and aromatic Thermomix Thai Green Curry Chicken! Now, how do we serve it so that every component sings? The trick with a saucy dish like this is having the perfect canvas for that incredible green sauce.
My absolute number one go-to is perfectly cooked jasmine rice. The grains are fluffy enough to soak up all that coconut-lemongrass goodness but still hold their shape. I usually cook mine the traditional way on the stovetop, but you can certainly use your Thermomix for rice if you prefer!
Rice Alternatives for a Lighter Meal
If you’re looking to keep things a bit lighter or swap out the heavy carbs, I have a couple of other favorite ways to serve this delicious savoury Thermomix dinner. Brown rice works wonderfully, offering a chewier texture and added fiber—it’s a great swap for those looking for a little more staying power.
Another really neat way to serve it, especially during the cooler months when we’re thinking of more autumn recipes but craving spice, is over soft, warm cauliflower rice. It’s barely any effort, and it really lets the flavor of the curry paste itself shine through without too much distraction. Plus, it’s a fantastic way to sneak in extra veggies!
Adding Freshness on the Side
Because the curry itself is so rich and creamy, I often like to add something crisp and cold on the side. It provides a perfect textural contrast.
- A simple side salad dressed with lime juice, a tiny bit of sugar, and fish sauce. Keep it simple with cucumber and thinly sliced shallots.
- Pickled vegetables! A small bowl of quick-pickled carrots and daikon radish adds a fantastic punch of acid that cuts through the richness of the coconut milk beautifully.
- Extra lime wedges served right on the plate. Squeezing a fresh wedge over the top just before the first bite brightens the entire bowl up immensely.
The goal is to keep the side dishes simple and vibrant so they complement, rather than compete with, that amazing homemade green curry flavor.
Storage and Reheating Instructions for Leftover Thermomix Thai Green Curry Chicken
The best part about making a big batch of Thermomix Thai Green Curry Chicken? Lunch tomorrow! Curries usually taste even better the next day once all those gorgeous aromatic flavors have had time to really mingle together. But the trick with coconut milk-based dishes is how you store and reheat them—we absolutely do not want that beautiful sauce splitting!
If you are planning on leftovers, try to cool the curry down relatively quickly after you finish cooking. Don’t leave it sitting on the counter for hours! Transfer the cooled curry into shallow, airtight containers. Shallow containers help it chill down faster, which is safer and helps the texture stay consistent. You can safely keep this curry in the fridge for about three to four days—any longer and you risk losing that fresh, vibrant flavor we worked so hard to achieve in the Thermomix.
A Quick Note on Freezing
Generally, I don’t highly recommend freezing curry that uses full-fat coconut milk. While the chicken and vegetables freeze okay, the high fat content in the coconut milk can sometimes cause the sauce to separate weirdly when thawed and reheated, giving it a grainy texture. If you must freeze it, use light coconut milk instead, as it tends to handle freezing and thawing a little better. Make sure you thaw it slowly overnight in the fridge before reheating gently!
Reheating Gently for Perfection
This is the most important tip for that creamy texture. Never blast your leftovers on high heat on the stovetop or, shudder, in the microwave! High heat is the fastest way to break the emulsion in the coconut milk, leaving you with watery sauce and clumps of fat floating around. Yuck!
Instead, use medium-low heat on the stovetop. Add a tiny splash of water or a fresh splash of fish sauce (if it tastes flat) before you start. Stirring constantly, just bring it gently up to a simmer, but do not let it come to a rolling boil. If you are using the microwave, use 50% power in short bursts, stirring really well between each interval until it’s just steaming hot throughout.
Boosting the Final Flavor
Because flavors can mute slightly when chilled, always remember to do a quick flavor check right before serving your reheated Thermomix Thai Green Curry Chicken. Does it still have that tang? Add a squeeze of lime. Need that umami punch? Add a tiny drizzle of fish sauce. Reheating is the perfect time to adjust your final seasoning, making those leftovers taste just as bright as the fresh batch!
Frequently Asked Questions About Thermomix Thai Green Curry Chicken
I get so many questions—and that’s a wonderful thing! It just shows you’re thinking like a chef, planning ahead and making sure you get the very best out of this recipe. Dealing with that amazing paste can sometimes bring up a few tricky points, especially when it comes to using the Thermomix for the first time.
Can I make the curry paste ahead of time in the Thermomix?
You absolutely *can* make the paste ahead, and it’s a great way to save time on a busy weeknight. However, I always recommend blending it fresh right before you start cooking the main curry, if possible. Why? Because those fresh herbs—especially the lemongrass and kaffir lime—start to lose their punch pretty quickly once they are blitzed down. If you do make it ahead, store the paste in a really tiny, airtight jar in the fridge, and use it within three days maximum. You might need to add an extra squeeze of lime juice when sautéing it to wake up those muted flavors!
How do I adjust the spice level in this Thermomix Thai Green Curry Chicken?
This is the most common cooking tip I give! Thai food is all about customizing the heat to your own preference. If you are scared of too much heat in your Thermomix Thai Green Curry Chicken, the secret is to deal with the fresh chilies before they even hit the bowl. Slice the chilies lengthwise and use a tiny spoon to scrape out all the seeds and the white pithy membrane inside. That’s where 90% of the heat lives!
If you want it milder, use fewer chilies overall. If you want it *hotter* than standard, leave some seeds in, or even use a tiny piece of bird’s eye chili for a sharper background heat. Always start with slightly less chili than you think you need, blend it, and taste the paste before the main simmer. You can always add more spice, but you can’t exactly take it out once it’s blended into the coconut milk!
Share Your Thermomix Thai Green Curry Chicken Experience
Now that you’ve whipped up this incredibly vibrant and healthy Thermomix Thai Green Curry Chicken, I’m dying to hear about it!
Seriously, cooking is a journey, and I learn just as much from you all as I hope you learn from my recipes. Did you nail that perfect balance of salty and sweet? Did you play around with the fresh basil in a way I never thought of? I want to know!
Tell Me What You Think!
Please, take a moment and drop a rating below. One star, five stars—whatever you feel the recipe earned! And definitely leave a comment detailing your substitution adventure or any special tweaks you made to the spice level. Knowing how it turned out in *your* kitchen is the best fuel for me to keep creating these flavor-forward, nourishing recipes.
Show Off Your Dinner!
If you snapped a photo of that stunning green color—you know you did!—I absolutely want to see it. Tag me on Instagram! It seriously makes my day to see my recipes filling up kitchens across the country.
If you have questions later on about this recipe or maybe you want to discuss how this pairs with an Italian side dish (just kidding, kind of!), feel free to reach out on my contact page. Happy cooking, and I hope this curry becomes a regular, feel-good staple in your home!
Thermomix Lemon Herb Roasted Chicken
Ingredients
Equipment
Method
- Place the softened butter, Italian herbs, paprika, salt, pepper, and the juice of one lemon into a small bowl.
- Use a teaspoon to mix the ingredients together until combined. This mixture should form a paste.
- Fill your Thermomix bowl with water until it is approximately ¾ full.
- Place the chicken into the Varoma bowl and secure it on top of your Thermomix.
- Place the remaining lemon halves around the chicken in the Varoma.
- Rub the lemon herb mixture all over the top of the chicken.
- Place the Varoma lid on top of the bowl.
- Cook for 30 minutes per 500g of chicken at Varoma Temperature, Speed 2. Check the internal temperature of the thickest part of the chicken; it should reach 76-78 degrees Celsius.
- Serve the chicken immediately.