Ingredients

• 5 Green Onions
• 400g Pork Tenderloin
• 4 teaspoons Cilantro
• 1 tablespoon Vegetable Oil
• 4 tablespoons Thai Red Curry Paste
• 4 tablespoons Smooth Peanut Butter
• 1 tablespoon Light Brown Sugar
• 1 tablespoon Soy Sauce
• 400g Coconut Milk
• 175g Baby Corn
• 1 Lime

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add vegetable oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice green onion into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Cook with filler cap removed - 1 min, 120°C, speed 3
12. Then add pork tenderloin to the kCook bowl
13. Cook with filler cap removed - 4 min, 120°C, speed 3
14. Then add Thai red curry paste and smooth peanut butter to the kCook bowl
15. Cook with filler cap removed - 30 sec, 98°C, speed 4
16. Then add light brown sugar, soy sauce and coconut milk to the kCook bowl
17. Cook with filler cap removed - 15 min, 98°C, speed 3
18. Then add baby corn to the kCook bowl
19. Cook with filler cap removed - 3 min, 98°C, speed 3
20. Then add cilantro and lime to the kCook bowl
21. Season
22. Stir with filler cap removed - 30 sec, speed 4
23. Serve

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