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.

Difficulty

Low

Time

25 min

Author

Kenwood

Ingredients

Servings

4

Makes

1 Batch

1

1

1 , crushed

400

350 , cooked, cut into 3 cm pieces

½ , juice only

1

1

, as needed

, as needed

Utensils

KCL95.424SI

Instructions

Step 1

Fit the Stir Tool.
Add oil and curry paste into the Appliance bowl.
Cook for 2 minutes at 110ºC, speed Stir 2.

2

Add kaffir lime leaf and coconut milk.
Cook for 5 minutes at 104ºC, speed Stir 3.

3

Add chicken, lime juice, fish sauce, sugar, salt and pepper.
Cook for 10 minutes, 104ºC, speed Stir 3.

 

Serve.