Jamie Oliver’s Thai Green Chicken Curry

Here is the original curry recipe. Our version is very similar except we prefer chicken breast over chicken thigh and it is adapted to the Thermomix. Here is the original coconut rice recipe.


  • 700 g skinless free-range chicken breast
  • Olive oil
  • 400 g mixed asian mushrooms
  • 1 x 400g tin of coconut milk
  • 1 organic chicken stock cube
  • 6 kaffir lime leaves
  • 200 g green vegetables (e.g. broccoli, green beans)
  • ½ bunch fresh Thai basil
  • 2 limes

Curry paste

  • 4 cloves of garlic
  • 2 shallots
  • 5cm piece of ginger
  • 2 lemongrass stalks
  • 4 green Bird’s eye chillies
  • 1 teaspoon ground cumin
  • ½ a bunch of fresh coriander
  • 2 tablespoons fish sauce

Coconut rice

  • 350g jasmine rice
  • 500 g water
  • 400 g ml tin coconut milk
  • 3 tbsps brown sugar


  1. Weigh rice into Thermomix basket, in the Thermomix bowl
  2. Rinse rice with water from the tap in the sink, return basket with rinsed rice to the TM bowl
  3. Add water, coconut milk and sugar into TMX bowl with the rice in the simmering basket.  Cook 20 minutes, varoma, speed 4
  4. Place into the Thermoserver to keep warm until ready to serve
  5. To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into the Thermomix. Chop on speed 6 for 5 seconds.
  6. Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the TM. Trim and add the chillies along with the cumin and half the coriander (stalks and all). Chop on speed 6 for 5 seconds and repeat until finely chopped, add the fish sauce and mix on speed 3 for 5 seconds.
  7. Slice the chicken into 2.5cm strips. Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and fry for 5 to 7 minutes, or until just turning golden, then transfer to a plateIMG_0153.JPG
  8. Tear the mushrooms into even pieces. Return the pan to a medium heat, add the mushrooms and fry for 4 to 5 minutes, or until golden. Transfer to a plate using a slotted spoonIMG_0154.JPG
  9. Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionallyIMG_0155.JPG
  10. Pour in the coconut milk and 400ml of boiling water, crumble in the stock cube and add the lime leaves. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightlyIMG_0156.JPG
  11. Stir in the chicken and mushrooms, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through, adding the green vegetables for the final 2 minutes
  12. Season carefully to taste with sea salt and freshly ground black pepper. Pick, roughly chop and stir through the basil leaves and remaining coriander leaves. Serve with lime wedges and coconut riceIMG_0157.JPG