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Curried Prawns cont.
1.Heat oil in Wok on setting 12. Add onions,
celery, beans and curry. Stir fry until onions
are tender. Reduce heat to setting 3.
2.Add prawns and stock. Stir through
combined cornflour and sherry, stirring
until thickened. Cook for 3 minutes and
stir through cream. Serve with rice.
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
1
1
/
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.
Seafood Paella (Serves 5)
2 tablespoons oil
2 onions, chopped
1 clove garlic, crushed
1
1
/
2
cups chicken stock
250g fish cutlets, cut into pieces
1 tablespoon tumeric
1
1
/
2
cups cooked rice
425g can whole tomatoes
125g mussels
250g prawns, shelled and cut into pieces
1 green capsicum, cut into strips
1 red capsicum, cut into strips
1.Heat oil in Wok on setting 15. Bring oil,
onion, garlic, chicken stock, fish pieces
and tumeric to the boil and cook for 15
minutes.
2.Reduce heat to setting 3 and stir in the
cooked rice.
Chop the tomatoes and add to the Wok with
juice, mussels, prawns and capsicums.
Simmer until liquid is absorbed, about 15
minutes and serve.
Recipes continued