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Ingredients
50g (2oz) creamed coconut
275ml (½ pt) boiling water
500g (1lb2oz) lamb fillet, cut into
strips about 4cm (1 ½ ”) long
2 garlic cloves
2.5 cm (1") fresh root ginger, finely
grated
30ml (2tbsp) Thai green curry paste
1 lime, grated rind and juice
30ml (2tbsp) fresh coriander
Serves 4
Dish: 1.5 litre (3pt) casserole with lid
Mix the coconut with the boiling water. Mix all the
remaining ingredients except the coriander with the lamb
and leave to marinade in the fridge for 30 mins. Combine
the coconut and the lamb mixture and stir well. Cover,
place on base of oven and cook on CONVECTION
160°C + WARM MICROWAVE for 55-60 mins stirring
halfway. Garnish with fresh coriander.
Thai Lamb Curry
4
Ingredients
4 x chicken breasts 600g (1lb 5oz),
boneless and skinless
Suggested Marinades:
Ginger and Soy
10ml (2tsp) sesame oil
30ml (2tbsp) light soy sauce
15ml (1tbsp) white wine
1 garlic clove, crushed
5ml (1tsp) fresh root ginger, grated
Lemon and Honey
2 lemons, juice and zest
30ml (2tbsp) honey
1 garlic clove, crushed
Lemon and Thyme
1 lemon, juice and zest
45ml (3tbsp) white wine
thyme, 4-5 sprigs
Sesame and Honey
30ml (2tbsp) honey
15ml (1tbsp) dark soy sauce
25g (1oz) toasted sesame seeds
Serves 4
Dish: shallow dish
Mix the selected marinade ingredients together. Pour
marinade over chicken directly in dish and leave to
marinate for 2-3 hrs in the fridge. Place the chicken in an
oven proof dish. Pour over half the marinade cover. Cook
chicken on LOW MICROWAVE for 7 mins. Pour the
remaining marinade over the chicken and continue
cooking on LOW MICROWAVE for 8-10 mins.
NOTE: For 2 chicken breasts 300g (10oz) the marinade
quantities should be halved and total cooking time on
LOW MICROWAVE should be reduced to 10 mins.
4
Marinaded Chicken Breasts
Meat and Poultry
93