Breville BEF500 the Thermal Pro Stainless, Instruction Booklet

Page: 37 / 40

36
RECIPES
THAI CHICKEN CURRy
Serves 6
INGREdIENTS
270ml coconut cream
2 tablespoon Thai green curry paste
1 cup chicken stock
400ml coconut milk
1kg chicken thigh fillets, diced
150g green beans, trimmed
250g punnet cherry tomatoes
200g can bamboo shoots, drained
2 tablespoons fish sauce
1 tablespoon sugar
½ cup Thai basil leaves
Juice of a lime
METHOd
1. Scoop solid cream from the top of the
coconut cream and heat in the frypan on
setting 12. Bring to the boil and allow to
cook until it looks lacy and oil separates
from the coconut cream.
2. Stir in paste and cook a further 1 minute
or until fragrant. Add stock and coconut
milk and bring to the boil. Reduce heat
to setting 6 and add chicken; simmer
5 minutes.
3. Add beans, cherry tomatoes, bamboo
shoots, fish sauce and sugar and simmer
an extra 5 minutes.
4. Stir in Thai basil and squeeze over lime
juice.
Serve with steamed jasmine rice.
CREAMy CHICKEN WITH
BACON & THyME
Serves 6
INGREdIENTS
2kg chicken pieces, skin removed
3/4 cup plain flour
Salt and freshly ground black pepper
¼ cup olive oil
2 leeks, washed and finely sliced
4 rashers bacon, rind removed and chopped
300g button mushrooms
3-4 sprigs thyme
2 cups chicken stock
½ cup sour cream
METHOd
1. Wipe chicken pieces with paper towel.
Combine flour with salt and pepper
into a large snap lock bag. Add chicken
pieces in batches and toss to coat evenly.
Remove and repeat with remaining
chicken and flour.
2. Heat oil in the frypan on setting 12.
Brown chicken pieces on both sides
until golden but not cooked through;
remove and set aside.
3. Add leek, bacon, mushrooms and
thyme and cook 5 minutes. Stir in stock,
scraping up any food on the bottom of
the pan. Return chicken to frying pan.
Reduce heat setting to 6-8, cover with lid
and simmer 30 minutes or until chicken
is cooked through.
4. Stir through sour cream and season to
taste.
Serve with buttered noodles or rice.