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Curries and rice dishes
continued
Nasi goreng
(indonesian fried rice)
1 tablespoon (15ml) peanut oil
1 teaspoon crushed garlic
1 tablespoon ginger, minced
1
⁄
2
teaspoon dried chili flakes
3 eggs,
beaten
1
⁄
2
cup (125g) cooked chicken breast, diced
12 medium shrimp, peeled, deveined
and diced
3
1
⁄
2
cups ( 735g) cooked and cooled jasmine rice
1
⁄
2
cup (125ml) water
4 tablespoons chopped green shallots
Soy sauce
1. Heat the wok on high sear setting, add the oil,
garlic, ginger and chili flakes and cook for 2
minutes.Add the mixed egg and stir to
cook through.
2. Add the chicken and shrimp and stir into the egg
mixture.Add the rice and water, and cook until the
rice is hot and glowing.
3. Add the green onions and soy sauce to taste.
Cook for 1 minute before serving.
Serve as an accompaniment or as an entree.
Thai green chicken curry
1 tablespoon (15ml) vegetable oil
1 brown onion, diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
1
1
⁄
2
tablespoons Thai green curr
y paste
1
3
⁄
4
lb (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
1. Heat the wok on high sear setting, add the oil and
onion cook until the onion 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 heat to setting 2-4.
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.
6
4
40