Breville BEW600XL manual Thai green chicken curry, Indian eggplant curry

RECIPES

Thai green chicken curry

Makes 6 servings

INGREDIENTS

1 tablespoon (15ml) vegetable oil

1 brown onion, diced

1 teaspoon crushed garlic

1 teaspoon diced ginger

1 ½ tablespoons Thai green curry paste

1 ¾lb (800g) chicken thighs diced

1 cup chicken stock

2 cans coconut cream

1 cup bamboo shoots

1 punnet cherry tomatoes

1⁄3 cup coriander leaves

METHOD

1.Set the Wok temperature to ‘High Sear’ and add the oil. Cook the onion until it is translucent.

2.Add the garlic, ginger and curry paste, cook until, the oil separates from the curry paste.

3.Add the chicken and toss in the paste mix, add the stock and half the coconut cream. Bring the curry to the boil then reduce the Wok temperature to Heat Setting 4.

4.Cook the curry with the lid on for 20 minutes, or until the chicken is cooked, add the remaining ingredients and cook for 5 minutes.

Serve with steamed jasmine rice.

Indian eggplant curry

Makes 6 servings

INGREDIENTS

12 small eggplants (Japanese), diced

2 tablespoons Madras curry powder

1 teaspoons sea salt

2 tablespoons (30ml) peanut oil

1 small onion, diced

1 teaspoon garlic, crushed

1 teaspoon ginger, minced

1 tablespoon (15ml) fish sauce

2 tomatoes, diced

¾ cup (180ml) yogurt

METHOD

1.Mix the eggplants with half the curry powder and the sea salt. Let sit for 20 minutes in a colander.

2.Set the Wok temperature to ‘High Sear’. Add the oil, onion, curry powder, garlic and ginger and cook for 2 minutes. Add the drained eggplant and stir-fry until well browned.

3.Add the fish sauce and tomatoes, reduce the Wok temperature to Heat Setting 6. Cook until the eggplant is tender. Mix in the yogurt, but do not let the curry boil.

(The yogurt will separate).

Serve with steamed basmati rice.

42

BEW600XL_IB_A10.indd 42 24/06/10 1:28 PM