Red Thai Chicken Curry with Jasmine Rice
- Contains Fish
Prepared with
Ingredients
LEVEL 1 (Combi Pan)
- 14oz Jasmine rice
- 30fl. oz water
- 2 dried kaffir lime leaves, crushed
- 1 tbsp finely grated ginger
- 1 lemon grass stalk, finely chopped
- Salt, as desired
- 6oz fine green beans
- 6oz Tenderstem® broccoli
LEVEL 2 (Bake Tray)
- 10fl. oz tinned coconut milk
- 4 tbsp red Thai curry paste
- 2 tbsp coconut sugar or jaggery
- 1 tbsp grated ginger
- 1 tbsp fish sauce
- 2 tsp cornflour
- 4 garlic cloves, peeled, minced
- 3 dried kaffir lime leaves, crushed
- 1 lemon grass stalk, crushed and halved
- 0.35oz Thai basil, roughly chopped (reserve some for decoration)
- 1 red chilli, finely sliced
- Salt, as desired
- 6 x 7.6oz skinless, boneless chicken breasts, cut into 3cm pieces
- Lime juice, as desired
Instructions
Step 1
In a large bowl, add all of the ingredients for the Thai curry, except for the chicken breasts and lime juice. Whisk the ingredients together then add the chicken and coat evenly in the sauce. Cover and refrigerate for at least 2 hours.
Step 2
Place all Level 1 ingredients into the Combi Pan, except for the vegetables, and stir to combine. Slide the pan into Level 1.
Step 3
Transfer chicken and marinade to the bake tray and spread evenly. Slide the tray into Level 2.
Step 4
Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI MEALS, set temperature to 200°C and set time to 15 minutes. Press START/STOP to begin cooking (the unit will steam for 11 minutes before cooking).
Step 5
After 6 minutes of cooking add the vegetables in a layer on top of the rice. Close door to continue cooking.
Step 6
After 12 minutes check to see if the chicken is cooked. If chicken has reached 75°C on an instant-read thermometer, remove the tray and leave rice to cook.
Step 7
When cooking is complete, remove tray and pan. Stir lime juice into the chicken. Serve immediately with rice and reserved Thai basil leaves.