En-44
Ingredients
30 ml (2 tbsp) Thai hot curry paste
600 ml (1 pt) hot chicken stock
100 g (4 oz) skinned boneless,
chicken breast, thinly sliced
200 g (7 oz) fresh beansprouts
3 spring onions, finely sliced
15 ml (1 tbsp) lemon juice
Fragrant Chicken Soup
Dish: large bowl
Serves: 4
Oven Accessory: glass tray
1. Blend the paste and stock in a bowl.
Cover and cook on 1000 W for 3-
4 mins. Strain and return liquid to bowl.
2. Add remaining ingredients to soup, stir,
cover and cook on 600 W for
10 mins. or until chicken is cooked.
Garnish with sliced chillies if desired.
Ingredients
450 g (1 lb) fish or chicken goujons
Sauce:
15 ml (1 tbsp) lime juice
45 ml (3 tbsp) hot chilli sauce
25 g (1 oz) can anchovies, drained
15 ml (1 tbsp) Malaysian mild curry paste
15 ml (1 tbsp) malt vinegar
5 ml (1 tsp) salt
1 clove garlic, crushed
Goujons with Spicy Sauce
Oven Accessory: high wire rack on metal tray on glass tray
Serves: 4
1. Blend all sauce ingredients until smooth
in a blender. Transfer to a small serving
dish.
2. Grill goujons for 10-15 mins. on
Grill 2, turning halfway, or until
cooked through and brown.
3. Arrange goujons on a plate with
serving dish of sauce in the centre.
Ingredients
15 ml (1 tbsp) oil
1 onion, finely sliced
45 ml (3 tbsp) Thai hot curry paste
350 g (12 oz) large prawns
juice of
1/2
an orange, lemon and lime
5 ml (1 tsp) salt
5 ml (1 tsp) sugar
30 ml (2 tbsp) water
15 ml (1 tbsp) cornflour
Garnish:
rind of orange, lemon and lime
Citrus Prawns
Dish: large bowl
Serves: 4
Oven Accessory: glass tray
1. Place onion and oil in bowl, cover and
cook on 1000 W for 2-3 mins. Stir in
paste, juice of the fruits, salt and sugar.
Cook on 1000 W for 1 min. Blend in
water and cornflour and cook on
1000 W for 2 mins. stirring halfway. Add
prawns, stir and cover.
Cook on 1000 W for 5-6 mins. or until
prawns are cooked.
2. Cut rind into very thin strips, place in a
dish and cover with 30 ml (2 tbsp) water.
Cover and cook on 1000 W for 2
mins. Drain and rinse in cold water to
refresh. Use to garnish.
Ingredients
1 bunch spring onions, sliced lengthways
and shredded
450 g (1 lb) rump steak, thinly sliced
across the grain
100 g (4 oz) baby corn
100 g (4 oz) okra, sliced
can of Thai curry sauce
Thai Beef Curry
Dish: medium casserole
Serves: 4
Oven Accessory: metal tray on glass tray
1. Place all ingredients in casserole
reserving some spring onions for
garnish. Stir well, cover with lid and
cook on Combination: 160°C +
100 W for 1 hour or until tender.
2. Garnish with spring onions.
Ingredients
225 g (8 oz) easy cook rice, well rinsed
600 ml (1 pt) boiling salted water
15 ml (1 tbsp) oil
2 green chillies, finely chopped
1 clove garlic, crushed
1 onion, finely chopped
50 g (2 oz) creamed coconut
Coconut Rice
Dish: large bowl
Serves: 4
Oven Accessory: glass tray
1. Place the oil, chillies, garlic and onion in
bowl. Cover and cook on 1000 W for
3-4 mins.
2. Stir in the rice, water and coconut. Cover
and cook on 1000 W for 4 mins. then
600 W for 15 mins. or until the liquid
has been absorbed.
Thai Dinner Party
