Mild, child-friendly thai red curry paste – Thermomix recipe


Mild, child-friendly Thai Red curry paste Thermomix recipe

Mild, child-friendly Thai Red curry paste Thermomix recipe

What would you like for dinner? Not Thai food… said no one ever!

 Is it just me though? Or is it simply impossible to buy a ready-made non-spicy Thai red curry paste? 

These little babies simply get everywhere and the kids don’t like them, and neither do I if I’m completely honest. 

What to do when one needs Thai red curry paste for a recipe such as this gorgeous coconut, quinoa, and lentil curry? Make your own, totally non-spicy Thermomix version of course. 

The good news >>>  Thai red curry paste Thermomix recipe is super easy to make and tastes amazing. 

Plus homemade curry paste makes for tastier curries, and they’re much healthier too! 

It’s done in under 5 minutes thanks to the mighty Thermomix and is packed with awesome flavours. 

Believe me, you will notice a huge difference with shop bought stuff. 

This Thai red curry paste Thermomix recipe can be kept for up to 6 months in the fridge or divide into 4 portions and freeze. You will use it as the base of many dishes, such as soups, curries and stir-fries.

Enjoy and don’t forget to let everyone know how you got on with the Thai red curry paste Thermomix recipe!

  • 1 teaspoons white peppercorns
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 5 garlic cloves
  • 2 tbsp fresh coriander stalks
  • 1 tbsp lemongrass paste
  • 2 shallots
  • 4 cm fresh ginger (sliced)
  • 6 fresh kaffir lime leaves
  • 2 tsp paprika
  • 1 tsp salt
  • 2 tbsp fish sauce
  • 2 tbsp sunflower oil
  • And for the normal (hot version, 5 to 10 dried red chillis)
  1. Add all ingredients to the mixing bowl, blend for 30 seconds / speed 9. Scrape down the sides and repeat 2-3 times until a paste is formed. You’re looking for a buttery oily consistency with no chunks that almost look like a tomato sauce.


Delia Smith’ Thai chicken with lime and coconut cream adapted for the Thermomix


Delia Smith’ Thai chicken with lime and coconut cream – adapted for the Thermomix

This is definitely in our top 10 all-time favourite recipe.

We came across it in a supermarket TV ad probably about 7 or 8 years ago.

We’ve made it since more times than I care to count, for dinner parties, family dinners, with chicken (as per this recipe) but also with prawns or even white fish. But never in the Thermomix… until last night!

It’s always been just wonderfully delicious and hard to believe it is as simple as it is to put together and that is still very much the case with a little help from Momo!

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.

Serves 4

Active time: 10 minutes – Marinade: minimum one hour – Total time: 1h25 minutes

COST: £7.30


  • 4 spring onions – £0.60
  • 400g chicken breasts mini fillets – £3.00
  • Zest and juice of 2 limes – £0.70
  • 250ml creamed coconut – £1.00
  • 1 green chilli, deseeded – £0.60
  • 3 tbsp fish sauce – £0.10
  • 40g pack coriander – £0.70
  • 400g Basmati rice – £0.60


Let’s go…

  1. ‘Peel’ the zest of 2 limes with a potato peeler. Add the zest to the mixing bowl. Chop for 5 seconds / speed 10. Chop for a few more seconds if needs be.
  2. Marinade the chicken with the lime zest & juice for an hour or longer if you have time.
  3. In the meantime, add 4 spring onions, roughly chopped to the mixing bowl. Chop for 5 seconds / speed 5. Set aside. Rinse and dry the mixing bowl.
  4. After an hour put the chicken together with its marinade into the mixing bowl. Cook for 5 minutes / 100C / Reverse speed low.
  5. In the meantime cook the rice in a saucepan as per packet instructions.
  6. Add one green chilli, sliced, 250ml coconut cream, 3tbsp fish sauce, 20g chopped coriander. Cook for 15 minutes / 100C / reverse speed low.
  7. Serve spooned over the rice with the remaining coriander sprinkled over.

Delicious. Bon appetit x



Thermomix Tom Kha Gai soup


Thermomix Tom Kha Gai soup

Full of wonderful flavours, you’ll feel instantly transported to Thailand with this classic chicken and coconut soup. Warming and incredibly comforting, this soup will only require 25 minutes of your time.

Double the recipe to have left over for the next day. Like most sauce dishes, they’re even better the following day.

Let the broth reduce even further and you’ll have a full chicken meal that just needs serving with rice.

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.

Serves 4

Active time: 25 minutes – Total time: 55 minutes – cost: £7.19


  • 1  garlic clove, peeled – £0.05
  • 1 shallot – £0.05
  • 4 cm fresh ginger, peeled and sliced – £0.30
  • 3 sticks of lemongrass – £1.40
  • 3 tbsp fish sauce – £0.10
  • 1 tin coconut milk – £1.45
  • 700g chicken stock – £0.15
  • 4 skinless, boneless chicken thighs, cut into strips – £1.50
  • 120g shiitake mushrooms – £1.35
  • 1 tsp Thai chilli paste – £0.14
  • 1 lime – £0.35
  • Half a bunch of coriander – £0.35

Let’s go…

  1. Place 1 garlic clove and 1 shallot into the bowl. Mix for 5 seconds, speed 5. Scrape down the sides.
  2. Add the sliced ginger, 3 sticks lemongrass, 3 tbsp fish sauce, 1 tin coconut milk and 700g chicken stock. Cook for 15 minutes / 100C / Reverse speed 1.
  3. In the meantime, slice the chicken and the mushrooms. Add them both to the bowl. Cook for 15 minutes / 100C / Reverse speed 1.
  4. In the meantime, zest the lime.
  5. Add the end of cooking time, add the juice of one lime and 1 tsp Thai chilli paste to the soup.
  6. Serve immediately sprinkled with fresh coriander and lime zest.

Delicious. Bon appetit x