Recipes continued
Thai Chicken Red Curry
Serves 8
3 tablespoons vegetable oil
2kg chicken thigh cutlets, skin and fat
removed
1 large onion, chopped into wedges
1 clove garlic, crushed
1 tablespoon grated fresh ginger
400g sweet potato, cut into 3cm pieces
125g fresh baby corn
250g cauliflower, cut into florets
2-3 tablespoons Thai red curry paste
2 cups chicken stock
1 red capsicum, sliced thickly
200g green beans, trimmed
1 x 270ml can coconut cream
4 kaffir lime leaves, shredded
2 tablespoon fish sauce
2 teaspoons palm sugar
Sea salt
Steamed jasmine rice to serve
Coriander to garnish
1. Heat 2 tablespoons of the oil in a frypan
until hot; cook chicken in batches until
browned, remove.
2. Heat remaining oil in frypan, add onions,
garlic and ginger and cook until onion
has softened. Add sweet potato, corn,
cauliflower, red curry paste and chicken
and cook until the vegetables and chicken
are just coated in paste. Transfer to slow
cooker.
3. Add stock to pan and cook, covered, on
HIGH for 3 hours. Remove lid, stir through
remaining ingredients and cook, covered,
for a further 30 minutes or until beans and
capsicum are tender.
4. Garnish with coriander sprigs and serve
with steamed jasmine rice.
Ratatouille
Serves 4
1 large onion, chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
2 eggplants, cut into 3 cm dice
2 medium zucchinis, sliced into 1 cm rings
1 red capsicum, deseeded and chopped into
3 cm pieces
1 green capsicum, deseeded and chopped
into 3 cm pieces
2 x 400g cans chopped tomatoes
2 tablespoons chopped fresh thyme
Salt and freshly ground black pepper
1. Place all ingredients except salt and
pepper in slow cooker. Cover and cook on
HIGH 3-4 hours or LOW 6-7 hours.
2. Season to taste.
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