INFORMATION
RECIPES
Green chicken curry with jasmine rice and green beans
Ingredients
1½ cups jasmine rice
2¼ cups water
600g chicken thigh or breast fillets, diced
¾ cup Thai green curry paste concentrate
1 tablespoon brown sugar
2 teaspoons lemon juice
140ml can coconut cream
230g can bamboo shoots, drained
2 tablespoons chopped coriander
1 cup sliced green beans
2¼ cups water
600g chicken thigh or breast fillets, diced
¾ cup Thai green curry paste concentrate
1 tablespoon brown sugar
2 teaspoons lemon juice
140ml can coconut cream
230g can bamboo shoots, drained
2 tablespoons chopped coriander
1 cup sliced green beans
1. Place rice and water into solid stainless steel tray and place on shelf position 1. Steam uncovered 100°C for 6 minutes.
2. Place chicken, curry paste, sugar and lemon juice into a shallow casserole with a similar depth to the solid stainless steel tray.
3. Place dish uncovered on the rack on shelf position 2. Cook chicken and rice a further 8 minutes.
4. Remove dish containing chicken and stir in the coconut cream, bamboo shoots and coriander. Return to steam oven. Place beans in perforated tray. Place on shelf position 3. Cook beans, chicken and rice a further 2 minutes.
5. Stir beans into chicken curry. Fluff rice with a fork. Serve garnished with coriander.
Serves 4-6
RICE: Long grain white rice may be used in place of jasmine rice. Always use the proportions of 1 cup rice to 1½ cups liquid. Steam 100°C uncovered for 16 minutes.
2. Place chicken, curry paste, sugar and lemon juice into a shallow casserole with a similar depth to the solid stainless steel tray.
3. Place dish uncovered on the rack on shelf position 2. Cook chicken and rice a further 8 minutes.
4. Remove dish containing chicken and stir in the coconut cream, bamboo shoots and coriander. Return to steam oven. Place beans in perforated tray. Place on shelf position 3. Cook beans, chicken and rice a further 2 minutes.
5. Stir beans into chicken curry. Fluff rice with a fork. Serve garnished with coriander.
Serves 4-6
RICE: Long grain white rice may be used in place of jasmine rice. Always use the proportions of 1 cup rice to 1½ cups liquid. Steam 100°C uncovered for 16 minutes.
