Cooking Chef XL
50g cashew nuts1 tbsp oil2 tbsp vegetarian green Thai paste2 red Thai chilies2 tbsp coconut oil800g coconut milk350g sweet potato1 lime1 kaffir lime leaves1 red pepper150g button mushrooms350g courgettesTo garnish:Thai basilCoriander
1. Destem and finely slice the chillies. Zest and juice the lime.2. Peel the sweet potato, deseed the pepper, trim the courgettes and cut into 1 cm cubes. Halve the mushrooms.3. Attach the mixer bowl, Stirring tool and the Stir Assist Clip to the machine.4. Add the cashew nuts and oil to the mixer bowl and set the temperature to 140 C, speed to SS3. Cook for about 5 minutes.5. Remove the nuts from the bowl and reserve.6. Add the Thai paste, chillies and oil to the mixer bowl and set the temperature to 110ºC, speed to SS2. Cook for approximately 1 minute.7. Add the coconut milk, sweet potato, lime and lime leaves to the mixer bowl. Cook at 110ºC for about 15 minutes.8. Add the pepper, mushrooms and courgettes to the mixer bowl. Reduce the temperature to 100 ºC and simmer for about 10 minutes, or until the vegetables are cooked.9. Serve in a bowl and garnish with Thai basil and coriander.