Easy Thai Green Curry Chicken (Cuisine Companion Cooking)

May 19, 2015 · 3 comments

For me, the best thing about owning a Cuisine Companion is that it makes cooking simple and easy. I love good food. But as I discussed recently I get very bored making meals for the family EVERY. SINGLE. DAY.   I have days when I love to cook, but I have others when the pressure to produce good family food drives me nuts.    So, since Cee Cee came to live with me last February, I’ve been researching and literally playing around with simple family meals I can cook up with absolute minimal fuss and bother.   Today, I’d like to share with you my own simple easy version of Thai Green Curry Chicken for the cuisine companion.     It’s inspired from a recipe my sister-in-law makes regularly and totally delish.     (Good work SIL!)

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If you just want to print out the recipe and avoid my pretty pictures and explanation, head on down to the bottom of this post.   But for those of you who like some explanation and visuals – read on. 

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Insert the Ultra Blade into your Cuisine Companion and add a peeled and quartered onion and two peeled cloves of very roughly chopped garlic.  Work at speed 12 for 10 seconds – resulting in a lovely fine chop.  Scrape down the sides of the bowl.

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Change the blade over to the mixing blade.   Add 1-3 tables spoons of green curry paste.   (1 tablespoon =  a mild flavour, 2 tablespoons =  strong semi-hot flavour, 3 tablespoons = a real zinger.)    Press slow cooker function and select 1.  (130 degrees  for  minutes 5 minutes).  

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While this is cooking chop your chicken breast into small cubes.  There is a lot of room for personal preference here. I like my chicken smaller and shredded.  You may prefer yours larger and more intact.  That’s the joy 0f cooking this way – you get to choose.  

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Add the chicken to the bowl and press the slow cooker function 3 and set the timer for fifteen minutes.  (95 degrees for 15 minutes).  While this is cooking roughly chop up your selection of vegetables.  For example (but not limited to) 2 medium-sized carrots, a zucchini, several stems of cauliflower and or good-sized piece of broccoli.  

If you do like your chicken well shredded you can swap back to the Ultra Blade once the chicken is cooked and  work it for 5 – 10 seconds at speed 8, however I’ve found this means you need to tip the chicken out to swap the blades and then put it back in and for me that feels too messy. I prefer to keep it simple.  However if  you do ever need shredded chicken for something such an easy way to do it.

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Add a 400g can of coconut cream (or coconut milk if you prefer), plus half of the same tin of water and a tablespoon of fish sauce, into the bowl along with the veggies.    Select the slow cook function 3 again but this time for 20 minutes.  (95 degrees for 20 minutes).   Now leave Cee Cee alone to do her work and go and do something more important than cooking!

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Tadah. Perfect and delicious Thai Green Curried Chicken.   Add some rice or enjoy as is.   A perfect winter warmer meal which also keeps well in the fridge for 3-4 days.   I could seriously eat this every day of the week at the moment!

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Disclosure.  My Cuisine Companion was gifted to me and I have agreed to post recipes for your enjoyment in return. 

Easy Thai Green Curry Chicken for the Cuisine Companion
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Ingredients
  1. 2 chicken breast fillets
  2. 1 onion
  3. 2 cloves of garlic
  4. 1 can of coconut cream (or milk) 400g
  5. half of the above can of water
  6. 1 tbs fish sauce
  7. 2 carrots
  8. 1 zucchini
  9. 4 florets of cauliflower
  10. 1 head of broccoli
Instructions
  1. Place the Ultra Blade into the bowl. Add a peeled and quartered onion and 2 peeled and roughly chopped garlic cloves and process on speed 12 for 10 seconds. Scrape down the sides of the bowl. Change blades to the mixing blade.
  2. Add 1-3 tablespoons of green curry paste and press slow cook 1. (5 minutes at 130 degrees) While this cooks dice the chicken as small as you can manage.
  3. Add the chicken to the bowl and select Slow Cook 3. Set the timers to 15 minutes. While this cooks chop your vegetable into your preferred size and style.
  4. Add coconut cream, plus the same can half filled with water, fish sauce and vegetables to the bowl. Select Slow Cook 3 (which will automatically set to the necessary 20 minutes).
  5. Go away and come back when Cee Cee tells you she has finished her work. (Maybe cook some rice if you want to.)
Notes
  1. You can leave out the fish sauce if you don't have any. (As I have learned from experience.) IT will still taste amazing.
Caz Filmer Writes http://www.cazfilmer.com/

{ 3 comments… read them below or add one }

1 Mandy Morrison May 21, 2015 at 7:38 pm

Thank you. I am trying to find new recipes for my new cuisine companion. So glad some people are publishing them.

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2 Sara Williams May 19, 2015 at 9:26 pm

Yum. Just Yum. Now I want a cuisine companion. Hope it was a good as it looks.

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3 Caz May 20, 2015 at 12:15 pm

Thanks Sara. It sure was. Already planning to make another lot 🙂
Caz recently posted..Ballarat Bloggers – let me introduce you to some friends of mineMy Profile

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