Thai Chicken Red Curry
Serves 4
1 tablespoon vegetable oil
1 onion, cut into thin wedges
1 portion home made red curry paste
1 x 400ml can coconut milk
2 teaspoons sugar
1 tablespoon fish sauce
750g chicken breast fillet, sliced
thinly
1 red capsicum, deseeded and sliced
230g can bamboo shoots, drained
100g sugar snap peas
Coriander leaves, to serve
1. Heat oil in a wok over high heat,
add onion and cook 1-2 minutes,
stirring frequently or until softened.
2. Add red curry paste and cook 1
minute. Reduce heat to medium and
stir in coconut milk, sugar and fish
sauce.
3. Add chicken and capsicum and
simmer for about 3 minutes or until
chicken is just cooked. Stir through
bamboo shoots and sugar snap peas
and simmer a further 1-2 minutes.
4. Serve hot with steamed jasmine rice
and fresh coriander leaves.
Tip:
If using store bought curry paste
use 2-3 tablespoons to taste.
Matt’s Meatballs
Serves 6-8
1.3kg lean beef
2
⁄
3
cup packaged breadcrumbs
3 eggs
2 tablespoons Worcestershire sauce
2 teaspoons dried sweet basil
1 teaspoon dried oregano
2 cloves garlic, crushed
salt and pepper
2 tablespoons olive oil
Sauce
1 onion, sliced
2 cloves garlic, crushed
2 tablespoons tomato paste
1 green capsicum, sliced
1 red capsicum, sliced
1 litre bottled tomato sauce
1. Assemble Multi-Food Grinder with
the blade and fine disc.
2. Turn the mixer on and increase
speed progressively and slowly add
beef pieces into the chute using the
food pusher.
3. Combine meatball ingredients; roll
into balls slightly smaller than golf
balls.
4. Heat half of the oil in a frying
pan over a medium heat. Cook
meatballs, in batches, until browned
all over. Remove from pan.
5. Heat remaining oil in frying pan;
cook onions and garlic, stirring,
until the onions are translucent.
Add tomato paste and cook for
about 1-2 minutes or until fragrant.
Add capsicums; cook, stirring
occasionally, until tender. Add sauce
and cook for 10 minutes. Reduce
heat; add meatballs and cook,
covered, for a further 10 minutes
or until the meatballs are cooked
through.
6. Serve in long crusty bread rolls as
a sub sandwich or with pasta.
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