Thai Curry

For the Thai Curry, clamp the Professional Pastry Hook. Put the solid part of the coconut cream into the Cooking Chef stainless steel bowl and heat it at 100 °C and set the stirring interval level 3.

Set the timer to 6 minutes. Add the curry paste and let it stir for another 2 minutes on stirring interval level 1.

In the next step, add the coconut cream liquid, sugar, lemongrass and galangal and simmer for another 5 minutes. Add the kaffir lime leaves a little at a time.

Now clamp the cooking stir fry and add the meat. If you are using chicken breasts, let everything continue to simmer for 7 minutes on stir interval level 3.

If you are using whole chicken parts, it will take 20 – 30 minutes depending on size. Add the bamboo shoots about 5 minutes before the end.

After cooking, season the Thai curry with fish sauce (for salt), kaffir lime juice and sugar and garnish with Thai basil.

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