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.
Fit the Stir Tool. Add oil and curry paste into the Appliance bowl. Cook for 2 minutes at 110ºC, speed Stir 2.
Add kaffir lime leaf and coconut milk. Cook for 5 minutes at 104ºC, speed Stir 3.
Add chicken, lime juice, fish sauce, sugar, salt and pepper. Cook for 10 minutes, 104ºC, speed Stir 3.
Serve.