Recipes continued
Thai Chicken Red Curry | Serves 8 |
3 tablespoons vegetable oil |
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2kg chicken thigh cutlets, skin and fat removed
1 large onion, chopped into wedges
1 clove garlic, crushed
1 tablespoon grated fresh ginger
400g sweet potato, cut into 3cm pieces
125g fresh baby corn
250g cauliflower, cut into florets
2 cups chicken stock
1 red capsicum, sliced thickly
200g green beans, trimmed
1 x 270ml can coconut cream
4 kaffir lime leaves, shredded
2 tablespoon fish sauce
2 teaspoons palm sugar Sea salt
Steamed jasmine rice to serve Coriander to garnish
1.Heat 2 tablespoons of the oil in a frypan until hot; cook chicken in batches until browned, remove.
2.Heat remaining oil in frypan, add onions, garlic and ginger and cook until onion has softened. Add sweet potato, corn, cauliflower, red curry paste and chicken and cook until the vegetables and chicken are just coated in paste. Transfer to slow cooker.
3.Add stock to pan and cook, covered, on HIGH for 3 hours. Remove lid, stir through remaining ingredients and cook, covered, for a further 30 minutes or until beans and capsicum are tender.
4.Garnish with coriander sprigs and serve with steamed jasmine rice.
Ratatouille | Serves 4 |
1 large onion, chopped |
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2 cloves garlic, crushed |
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2 tablespoons tomato paste |
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2 eggplants, cut into 3 cm dice |
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2 medium zucchinis, sliced into 1 cm rings
1 red capsicum, deseeded and chopped into
3 cm pieces
1 green capsicum, deseeded and chopped into 3 cm pieces
2 x 400g cans chopped tomatoes
2 tablespoons chopped fresh thyme Salt and freshly ground black pepper
1.Place all ingredients except salt and pepper in slow cooker. Cover and cook on HIGH
2.Season to taste.
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