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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.
Beef Red Curry with Potatoes (Serves 4)
3 tablespoons red curry paste
1 onion, cut into wedges
500g beef fillet, sliced
400ml coconut milk
200g potato, washed and cubed
2 tablespoons palm/white sugar
1 tablespoon lime juice
1
/
4
cup lime leaves, shredded
1.Heat wok to setting 11. Add curry paste,
and onion, cook for 30 seconds. Add beef
fillet, tossing quickly, till browned, add
potatoes. Stir in coconut milk and bring to
the boil. Reduce to a simmer, setting 5.
Allow to cook for 10 minutes until potatoes
are tender. Stir in sugar, lime juice and
leaves. Cook for a further 1 minute.
2.Serve with cooked jasmine rice.
3.Season with fish sauce and add lime
leaves, chilli and basil just before serving.
Serve on a bed of steamed rice.
Recipes continued