This is a low cost recipe taken from the “Budget Busters” Thermomix booklet. Serves 4-6 with rice and costs apprx $2.50 per serve.
3cm piece peeled ginger
3 Cloves Garlic
1 Onion peeled & halved
1 red Capsicum de-seeded & quartered
1 small Chilli
50 g Oil
1 tsp ground cumin
1 tsp ground tumeric
1 tsp ground paprika
2 stalks Lemon grass
1 tsp raw sugar
4 chicken thighs, boned & cubed in bit size pieces (approx 600 g)
1 tbsp tamari or soy sauce
1 tbsp fish sauce
160g coconut cream
150g peas (frozen or fresh)
Handful of Basil
Salt to taste
Place ginger into TM bowl and mill for 15 seconds on speed 9.
Add garlic, onion, capsicum & chilli to the bowl and chop for 2 sec on speed 6.
Add oil and dry spices to TM bowl and sauté at Varoma temperature for 3 minutes on speed 1.
Add lemon grass, sugar and chicken and cook at Varoma temperature for 4 mins on reverse & speed 1.
Add soy sauce, fish sauce and coconut milk and cook at 100 degrees Celsius for a further 8 mins on reverse and speed 1.
Before serving, remove lemon grass stalks, add peas, basil leaves and seasoning and stir to incorporate at 100 degrees Celsius for 1 min on reverse and speed 1.
Allow curry to sit in the ThermoServer for at least 10 mins before serving.
Serve with Basmati Rice.