Recipes continued
Thai Chicken Green Curry | (Serves 4) |
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.
Beef Red Curry with Potatoes | (Serves 4) |
3 tablespoons red curry paste
1 onion, cut into wedges
500g beef fillet, sliced 400ml coconut milk
200g potato, washed and cubed
2 tablespoons palm/white sugar
1 tablespoon lime juice
1/4 cup lime leaves, shredded
1.Heat wok to setting 11. Add curry paste, and onion, cook for 30 seconds. Add beef fillet, tossing quickly, till browned, add potatoes. Stir in coconut milk and bring to the boil. Reduce to a simmer, setting 5. Allow to cook for 10 minutes until potatoes are tender. Stir in sugar, lime juice and leaves. Cook for a further 1 minute.
2.Serve with cooked jasmine rice.
3.Season with fish sauce and add lime leaves, chilli and basil just before serving. Serve on a bed of steamed rice.
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