17
Thai Red Curry Chicken Stir Fry
Serves: 4
Preparation: 15 minutes
Cooking: 5 minutes
2 large chicken breast fillets
2 tablespoons vegetable oil
4 eschalots, sliced
2-3 tablespoons red curry paste
1 small red capsicum, sliced
125g fresh baby corn, halved
150g baby green beans, trimmed and halved
270ml light coconut milk
4 kaffir lime leaves, shredded
2 teaspoons white sugar
¼ cup chopped fresh coriander
Jasmine rice, to serve
1. Slice chicken into thin slices. Place
chicken in a medium bowl and stir through
1 tablespoon of the oil.
2. Heat wok on setting 13-15. Stir fry chicken
in batches until golden brown; set aside.
3. Add remaining oil to wok and cook
eschalots until softened. Add curry
paste and stir fry until fragrant. Add the
vegetables and cook for 1-2 minutes then
add the chicken and remaining ingredients
except for the coriander to the wok. Cook,
stirring, until chicken is cooked. Sprinkle
with coriander and serve with steamed
jasmine rice.
Soy Ginger Steamed Fish
Serves: 2
Preparation: 10 minutes
Cooking: 10-11 minutes
2 x 200g white fish fillets
2 teaspoons peanut oil
1½ tablespoons light soy sauce
1½ tablespoons shao hsing cooking wine
1 teaspoon finely grated ginger
1 teaspoon sugar
Sliced green onions and coriander, to serve
1. Combine oil, soy sauce, wine, ginger and
sugar in a jug.
2. Place fish on a heatproof plate. Spoon a
little sauce over fish.
3. Pour approximately 2 cups of water into
the base of the wok. Place steamer rack
into wok. Cover with lid and turn wok onto
setting 3. Once water starts to simmer,
place fish in wok. Steam for 9-10 minutes
or until fish is cooked.
4. Heat remaining sauce. Pour over fish. Top
with green onions and coriander.
Tip:
Shao Hsing is a Chinese cooking wine
and is available from Asian supermarkets. If
unavailable then recipe can be substituted
with sweet sherry.
Recipes continued
