Red Thai Curry with Leftover Chicken
A quick Thai-style chicken curry using leftover roast chicken, serve with Thai jasmine rice, fresh lime, coriander and a few slices of red chilli.
This recipe is prepared with:
Ingredients
1 Tbsp vegetable oil
1 Tbsp Thai red curry paste
1 dried kaffir lime leaf, crushed
400 g tinned coconut milk
350 g chicken, cooked, cut into 3 cm pieces
½ lime, juice only
1 Tbsp fish sauce
1 tsp sugar
salt, as needed
black pepper, as needed
Instructions
STEP 1/3
Fit the Stir Tool.
Add oil and curry paste into the Appliance bowl.
Cook for 2 minutes at 110ºC, speed Stir 2.
STEP 2/3
Add kaffir lime leaf and coconut milk.
Cook for 5 minutes at 104ºC, speed Stir 3.
STEP 3/3
Add chicken, lime juice, fish sauce, sugar, salt and pepper.
Cook for 10 minutes, 104ºC, speed Stir 3.
Serve.
Red Thai Curry with Leftover Chicken
A quick Thai-style chicken curry using leftover roast chicken, serve with Thai jasmine rice, fresh lime, coriander and a few slices of red chilli.
Ingredients
1 Tbsp vegetable oil
1 Tbsp Thai red curry paste
1 dried kaffir lime leaf, crushed
400 g tinned coconut milk
350 g chicken, cooked, cut into 3 cm pieces
½ lime, juice only
1 Tbsp fish sauce
1 tsp sugar
salt, as needed
black pepper, as needed
Instructions
STEP 1/3
Fit the Stir Tool.
Add oil and curry paste into the Appliance bowl.
Cook for 2 minutes at 110ºC, speed Stir 2.
STEP 2/3
Add kaffir lime leaf and coconut milk.
Cook for 5 minutes at 104ºC, speed Stir 3.
STEP 3/3
Add chicken, lime juice, fish sauce, sugar, salt and pepper.
Cook for 10 minutes, 104ºC, speed Stir 3.
Serve.