Recipe

On a cool Bangkok evening, the Geedel Chopper quickly preps onions and bell peppers for a green curry chicken soup. Ready in 30 minutes, this aromatic, mildly spicy bowl brings warming international flavors to your table with minimal effort.

Ingredients

150g chicken breast (thinly sliced)

2 tbsp green curry paste (store-bought)

200ml coconut milk

1 carrot (cut into rolling wedges)

½ red bell pepper (cut into strips)

¼ onion

2 garlic cloves (minced or pressed into a paste)

1 small stalk lemongrass (bruised, optional)

¼ tsp salt (divided)

2 kaffir lime leaves (for garnish, optional)

1 tbsp olive oil

Instructions

1. Prep Vegetables & Chicken: Manual Chopping Saves Time

Peel and slice the onion. Place it in the onion chopper with container and press once lightly to create fine dice (the container catches them, containing the pungent aroma).

Wash and deseed the red bell pepper. Use the food chopper to slice it into 1cm wide strips.

Thinly slice the chicken breast. Toss it with ⅛ tsp of the salt and let it marinate for 5 minutes.

2. Sauté Base & Simmer: The Heart of Curry Flavor

Heat olive oil in a saucepan over medium heat. Add the minced garlic and bruised lemongrass (if using), and sauté for 30 seconds until fragrant.

Add the green curry paste and stir-fry for about 1 minute until the paste is aromatic and well incorporated.

Pour in the coconut milk, bring to a boil over high heat, then reduce to a simmer. Add the carrot wedges and diced onion. Simmer for about 10 minutes, or until the carrot begins to soften.

3. Add Meat & Season: The Key to a Warming Dish

Add the sliced chicken and bell pepper strips to the soup. Simmer for another 5 minutes, or until the chicken is cooked through (turns white with no pink).

Season with the remaining ⅛ tsp salt. Turn off the heat. Garnish with kaffir lime leaves if using.

Ladle into bowls. The richness of the coconut milk balances the spiciness of the curry, complemented by tender chicken and crisp-tender vegetables. A single spoonful warms you up completely—perfect served over rice.

Conclusion

The Geedel Vegetable Chopper solves onion tears and uneven peppers—with store-bought curry paste, it delivers authentic Thai flavor without complex steps. A foolproof way to enjoy Bangkok-style warmth.