Sunbeam WW7500 manual Thai Chicken Green Curry, Curry Paste, Chicken Curry, Seafood Paella

Curried Prawns cont.

1.Heat oil in Wok on setting 12. Add onions, celery, beans and curry. Stir fry until onions are tender. Reduce heat to setting 3.

2.Add prawns and stock. Stir through combined cornflour and sherry, stirring until thickened. Cook for 3 minutes and stir through cream. Serve with rice.

Curry Paste

5 green chillies

1/2 stalk lemongrass, sliced

1 tablespoon lime zest

1 tablespoon chopped coriander

2 cloves garlic

6 éshallots, chopped

11/2 teaspoons shrimp paste

1 teaspoon ground tumeric

Process all ingredients to a fine paste. Set aside.

Chicken Curry

400g chicken breast, sliced 850ml coconut milk

2 tablespoons fish sauce

2 tablespoons shredded kaffir lime leaves

1 tablespoon chopped basil

1.Preheat Wok to setting 15. Add the chicken and gradually pour in the coconut milk. Stir for a few minutes, just until chicken is tender.

2.Add the curry paste and reduce heat to setting 12. Stir and allow the mixture to thicken – about 10 minutes. Be careful that it does not burn.

3.Season with fish sauce and add lime leaves, chilli and basil just before serving. Serve on a bed of steamed rice.

2 tablespoons oil

2 onions, chopped

1 clove garlic, crushed

11/2 cups chicken stock

250g fish cutlets, cut into pieces

1 tablespoon tumeric

11/2 cups cooked rice

425g can whole tomatoes

125g mussels

250g prawns, shelled and cut into pieces

1 green capsicum, cut into strips

1 red capsicum, cut into strips

1.Heat oil in Wok on setting 15. Bring oil, onion, garlic, chicken stock, fish pieces and tumeric to the boil and cook for 15 minutes.

2.Reduce heat to setting 3 and stir in the cooked rice.

Chop the tomatoes and add to the Wok with juice, mussels, prawns and capsicums. Simmer until liquid is absorbed, about 15 minutes and serve.