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A while ago, I made a batch of the Red Curry Paste from the Thermomix Everyday Cookbook and I wanted to use some of it up this week.  I’ve tried the Easy Chicken Curry recipe in the Everyday Cookbook a couple of times and have always found it too watery.  So, in this recipe, I’ve reduced the amount of liquid.  I’ve also looked to intensify the curry flavor by adding curry powder and cumin and cooking the curry paste for longer.

Serves 4-6

Chicken CurryIngredients

1 onion, peeled and quartered

2 cloves garlic

20g vegetable oil

100g Thermomix Red Curry Paste (from the Everyday Cookbook)

1 tbsp curry powder

1 tsp cumin

270mL can coconut milk

400g sweet potato, peeled and cut into 3cm pieces

500g chicken breast, cut into 3cm pieces

1½ cup frozen peas

8 mushrooms, cut in half


1. Chop onion and garlic in the Thermomix and chop for 5 seconds/Speed 7

2. Add oil, curry paste, curry powder and cumin and sauté with the measuring cup (MC) off for 10 minutes/100C/Speed 1

3. Add coconut milk and sweet potato and cook with MC half on for 5 minutes/100C/Reverse/Speed soft

4. Put vegetables in the bottom of the Varoma and put the lid on

5. Add chicken to Thermomix bowls, close lid and put the Varoma on top.  Cook for 12 minutes/Varoma/Reverse/Speed soft

6. Remove Varoma and add vegetables into the curry.  Put the lid and MC on and mix for 30 seconds/Reverse/Speed soft

Servicing Suggestions

Serve with steamed rice or Thermomix cauliflower rice (see recipe on the Super Kitchen Machine website)


My Thermomix red curry paste is minus a few chillis to reduce the heat so the resulting paste is not as red in colour.