22
Thai Red Curry with
Chicken
Serves 6
For this recipe you will need the half of the red curry
paste on page 18
270ml can coconut milk
½ portion red curry paste (page 18) or
2–3 tablespoons store bought paste
1 kg chicken thigh fillets, cut into large pieces
250ml chicken stock
150g pumpkin, cut into thin pieces
230g can bamboo shoots, rinsed and drained
100g fresh baby corn, halved
100g green beans, trimmed and halved
2 teaspoons sugar
1 tablespoon fish sauce
Thai basil leaves, to serve
Fresh lime wedges, to serve
1.
Without shaking can of coconut milk; spoon
the firm coconut into a large saucepan and
cook, stirring over a medium high heat until the
coconut milk separates. If you can’t buy coconut
milk that has a firm top omit this step and use 1
tablespoon oil and add all coconut milk in step 4.
2.
Add the curry paste to the pan and cook, stirring,
until the paste becomes fragrant.
3.
Add chicken thighs and stir to coat in paste;
add stock and bring to the boil. Reduce heat to
a simmer and cook, stirring occasionally for
10 minutes.
4.
Add pumpkin and bamboo and cook for 5
minutes. Add remaining ingredients and coconut
milk and cook for about 5 minutes or until
vegetables are tender.
Stir through basil leaves and serve with
lime wedges.
Basic Pizza Dough
Makes two thick style pizzas or three thin style pizzas
2 teaspoons dry yeast
2 teaspoons sugar
170ml lukewarm water
1 tablespoon olive oil
300g 00 flour (strong bakers) or plain flour
2 teaspoons salt
1.
Place yeast, sugar, water and olive oil in a small
bowl and stir to combine.
2.
Assemble the food processing bowl using the
S-blade.
3.
Place flour, yeast mixture and salt into the
processing bowl. Place lid on bowl.
4.
Select speed 15 and process for 10–15 seconds
or until mixture just forms a ball. Do not over
process. Turn out onto a lightly floured surface
and knead for 3–4 minutes or until a smooth
ball forms.
5.
Place dough ball into a lightly oiled bowl, cover
with cling wrap. Set aside in a warm draught free
place for 30 minutes or until dough has doubled
in size. Turn dough out on a floured surface and
knock back (punch) the dough to remove excess
air, lightly knead.
6.
For thin crust, divide dough into 3 dough balls
and set aside until required.
7.
For thicker crust, divide dough into 2 even dough
balls and set aside until required.
Summary of Contents for the Control Grip All In One
Page 1: ...the Control Grip All In One Instruction Book BSB530UK...
Page 27: ......
