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  3. Red Thai Curry with Leftover Chicken

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.

Ȑ
Difficulty
Low
ȑ
Time
25 min
&
Author
Kenwood
lorem ipsum

This recipe is prepared with:

Product Cooking Chef XL KCL95.424SI Cooking Chef XL KCL95.424SI

Ingredients

Servings: 4
Makes: 1

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.

  1. Back to homepage
  2. Recipes
  3. Red Thai Curry with Leftover Chicken

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.

Ȑ
Difficulty
Low
ȑ
Time
25 min
&
Author
Kenwood
lorem ipsum
Servings:4
Makes:1

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

This recipe is prepared with: lorem ipsum KCL95.424SI

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.

Notes