Sunbeam WW7500D manual Thai Red Curry Chicken Stir Fry, Soy Ginger Steamed Fish

Recipes continued

Thai Red Curry Chicken Stir Fry

Serves: 4

Preparation: 15 minutes

Cooking: 5 minutes

2 large chicken breast fillets

2 tablespoons vegetable oil

4 eschalots, sliced

2-3 tablespoons red curry paste

1 small red capsicum, sliced

125g fresh baby corn, halved

150g baby green beans, trimmed and halved 270ml light coconut milk

4 kaffir lime leaves, shredded

2 teaspoons white sugar

¼cup chopped fresh coriander Jasmine rice, to serve

1.Slice chicken into thin slices. Place chicken in a medium bowl and stir through 1 tablespoon of the oil.

2.Heat wok on setting 13-15. Stir fry chicken in batches until golden brown; set aside.

3.Add remaining oil to wok and cook eschalots until softened. Add curry paste and stir fry until fragrant. Add the vegetables and cook for 1-2 minutes then add the chicken and remaining ingredients except for the coriander to the wok. Cook, stirring, until chicken is cooked. Sprinkle with coriander and serve with steamed jasmine rice.

Soy Ginger Steamed Fish

Serves: 2

Preparation: 10 minutes

Cooking: 10-11 minutes

2 x 200g white fish fillets

2 teaspoons peanut oil

1½ tablespoons light soy sauce

1½ tablespoons shao hsing cooking wine 1 teaspoon finely grated ginger

1 teaspoon sugar

Sliced green onions and coriander, to serve

1.Combine oil, soy sauce, wine, ginger and sugar in a jug.

2.Place fish on a heatproof plate. Spoon a little sauce over fish.

3.Pour approximately 2 cups of water into the base of the wok. Place steamer rack into wok. Cover with lid and turn wok onto setting 3. Once water starts to simmer, place fish in wok. Steam for 9-10 minutes or until fish is cooked.

4.Heat remaining sauce. Pour over fish. Top with green onions and coriander.

Tip: Shao Hsing is a Chinese cooking wine and is available from Asian supermarkets. If unavailable then recipe can be substituted with sweet sherry.

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