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A quick Thai-style chicken curry using leftover roast chicken, serve with Thai jasmine rice, fresh lime, coriander and a few slices of red chilli.
Fit the Stir Tool.
Add oil and curry paste into the Appliance bowl.
Cook for 2 minutes at 110ºC, speed Stir 2.
Add kaffir lime leaf and coconut milk.
Cook for 5 minutes at 104ºC, speed Stir 3.
Add chicken, lime juice, fish sauce, sugar, salt and pepper.
Cook for 10 minutes, 104ºC, speed Stir 3.
Serve.
A quick Thai-style chicken curry using leftover roast chicken, serve with Thai jasmine rice, fresh lime, coriander and a few slices of red chilli.
Fit the Stir Tool.
Add oil and curry paste into the Appliance bowl.
Cook for 2 minutes at 110ºC, speed Stir 2.
Add kaffir lime leaf and coconut milk.
Cook for 5 minutes at 104ºC, speed Stir 3.
Add chicken, lime juice, fish sauce, sugar, salt and pepper.
Cook for 10 minutes, 104ºC, speed Stir 3.
Serve.