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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
¼ cup 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. Preheat wok on setting 9. 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.
Mongolian Lamb
Serves: 4
Preparation: 15 minutes + marinating time
Cooking: 10 minutes
800g lamb backstraps, sliced
3 cloves garlic, crushed
1 tablespoon cornflour
¼ cup dark soy sauce
¹⁄
³
cup shao hsing cooking wine
1 tablespoon oil
1 medium brown onion, sliced
1 green capsicum, sliced
1 tablespoon sugar
1 teaspoon sesame oil
4 green onions, thinly sliced
1. In a large bowl, combine the lamb, garlic,
cornflour, soy sauce and wine. Mix well to
combine; refrigerate for 1 hour.
2. Strain liquid from lamb and reserve liquid.
Heat wok on setting 10. Add oil and cook
lamb in small batches, until browned; set
aside.
3. Add onion and capsicum to wok and stir
fry for 1 minute. Return lamb to wok with
sugar, sesame oil and reserved liquid.
4. Cook until sauce thickens and lamb has
warmed through. Serve with green onions.
Tip: Shao Hsing is a Chinese cooking wine
and is available from Asian supermarkets.
If unavailable then recipe can be substituted
with sweet sherry.
Recipes continued