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