Thai Chicken Green Curry

Prep Time 15 minutes

Cook Time 30 minutes

Servings 6


1 tbsp vegetable oil

¼ cup green curry paste

270ml coconut cream, unshaken

270ml coconut milk

500g chicken thighs, skinless and boneless, cut into 4 pieces

1 onion, sliced

1 medium zucchini, cut into 3cm pieces

200g canned bamboo shoots, drained and rinsed

1 tsp fish sauce

1 tsp sugar

Juice ½ a lime

2 makrut lime leaves (kaffir lime leaves), deveined and finely shredded

Thai basil, to serve

Rice, to serve


Attach the flat base and add the oil, curry paste and some of the solid coconut cream on top of the can (if cooking in the traditional way, fry these off in a saute pan). Launch slow cook P1 program at 130C for 3 minutes. Stir paste regularly and allow it to split. Add remaining cream and coconut milk and bring to a boil then launch the slow cook P3 program at 100°C for 15 minutes.

Reset the iCompanion and set the temperature to 150°C for 12 minutes, first adding the chicken, bamboo shoots and a good pinch of salt and cooking for 8 minutes with the lid off. Then add zucchini, lime juice, fish sauce and sugar and cook for the remaining 4 minutes.

Garnish the curry with makrut lime leaves, chilli and basil. Serve with rice on the side.




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