Ingredients

• 90g Thai Red Curry Paste
• 150g Onion
• 150g Red Bell Pepper
• 150g Green Bell Pepper
• 2 Tomatoes
• 20 King Prawns
• ½ tablespoon Olive Oil
• 2 Garlic Cloves
• 1 tablespoon Cornflour
• 1 tablespoon Water
• 150g Coconut Milk
• 6 sprigs Coriander
• 1 pinch Salt & Pepper

Tools

• kCook Multi
• Small bowl
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit max blade to kCook bowl
4. Add olive oil and Thai red curry paste to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 2 min, 120°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice onion, red bell pepper and green bell pepper into the sauce with direct prep attachment
10. Turn direct prep attachment to position 2
11. Add tomato to the sauce
12. Add garlic to the sauce
13. Cook with filler cap removed - 8 min, 98°C, speed 3
14. Add cornflour and water to a clean small bowl
15. Mix until combined
16. Transfer content of small bowl to sauce
17. Add coconut milk to the sauce
18. Cook with filler cap fitted - 5 min, 98°C, speed 3
19. Blend with filler cap fitted - 30 sec, speed 12
20. Then add king prawn and coriander to the sauce
21. Add salt & pepper to the sauce to taste
22. Cook with filler cap removed - 5 min, 98°C, speed 3
23. Serve

Home  >  Recipes