Thai Green Curry

Name: Thai Green Curry
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 green bird's eye chillies, stems removed; 3 shallots, quartered; 3 garlic cloves; 20 g fresh ginger, sliced; 2 lemongrass stalks, white part only, sliced; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp white pepper; 30 g vegetable oil; 500 g chicken thigh, boneless, cut into 3 cm pieces; 200 g coconut cream; 200 g water; 1 tbsp fish sauce; 1 tsp sugar; 100 g Thai eggplant, quartered; 6 Thai basil leaves; 1 kaffir lime leaf, torn

Inspired by David ThompsonMy Thermomix reimagining of their Thai green curry

A Chef Aly Thermomix reinterpretation of David Thompson-style Thai green curry: fragrant, layered, with metric ingredients and exact TM6 and TM7 times, temperatures and speeds for Australian home cooks.

TM6 / TM7⏱️ Prep 12 min🍳 Cook 25 min🍽️ Serves 4📊 Dinner

David Thompson's Thai green curry is a study in balance — heat, sweetness, salt and freshness in every spoonful. This Chef Aly Thermomix version captures that layered complexity while making the method simple, metric and practical for TM6 and TM7 home cooks.

Ingredients

🌶️4 green bird's eye chillies, stems removed
🧅3 shallots, quartered
🧄3 garlic cloves
🫚20 g fresh ginger, sliced
🍋2 lemongrass stalks, white part only, sliced
🌿1 tsp ground coriander
🌼1 tsp ground cumin
🫑½ tsp white pepper
🫒30 g vegetable oil
🍗500 g chicken thigh, boneless, cut into 3 cm pieces
🥛200 g coconut cream
💧200 g water
🐟1 tbsp fish sauce
🍬1 tsp sugar
🍆100 g Thai eggplant, quartered
🌿6 Thai basil leaves
🍈1 kaffir lime leaf, torn

Thermomix method

Place chillies, shallots, garlic, ginger, lemongrass, coriander, cumin and white pepper in the mixing bowl. Chop 10 sec / speed 8. Scrape down and repeat to form a smooth paste.
Add vegetable oil and cook 4 min / 120°C / speed 2 to fry the paste until fragrant.
Add chicken pieces and stir 2 min / Reverse / speed 1 to coat.
Add coconut cream, water, fish sauce, sugar, eggplant and kaffir lime leaf. Cook 18 min / 100°C / Reverse / speed soft, with the simmering basket on the lid.
Check the chicken is cooked through and the sauce has thickened slightly. Season with extra fish sauce or sugar if needed.
Stir through Thai basil and rest 3 min before serving with steamed jasmine rice.

Aly's tips

The paste must be very smooth — don't shortcut the chopping step. A rough paste gives an uneven, gritty curry.
Thai eggplant is traditional but you can use regular eggplant cut into 3 cm pieces.
Balance is everything: taste at the end and adjust fish sauce (salt), sugar (sweet), or a squeeze of lime (sour).

Questions

Can I make Thai Green Curry in a Thermomix TM6 or TM7?

Yes. The paste grinds in the bowl, then the curry cooks with Reverse stirring to keep the chicken and eggplant whole. Times and temperatures are exact for both models.

Can I make the paste ahead?

Yes. Double the paste ingredients, freeze half in an ice cube tray, and pop out a cube whenever you need a quick curry.

Want to cook this in minutes?

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An independent Thermomix reinterpretation inspired by David Thompson's Thai green curry. Not affiliated with, authorised by or endorsed by David Thompson or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.

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