|Preparation : 5 min||Resting : -|
|Cooking : 25 min||Equipment :|
|Difficulty :||Rating : 7 rates|
|Download the recipe :|
|Programmes :||accessories :|
|1||onion, peeled and quartered
|½||red chilli pepper, deseeded
|½||chicken stock cube
|2||garlic cloves, peeled
|and germ removed
|2||tbsp olive oil|
|8||g bunch Thai basil, washed,|
|2||tsp curry powder|
|2||tsp ground coriander|
|1||Peel and discard the tough outer leaves of the lemongrass stalk, keeping only 6cm from the bulb end. Thinly slice the stalk and set aside.|
|2||Put the olive oil into the metal bowl. Add the onion, garlic (crushed), lemongrass and chilli pepper. Run the EXPERT programme (without heating) for 30 seconds/ speed 13. If necessary, push the mixture down. Add the coconut milk, coriander and curry powder and restart the EXPERT programme for 10 minutes/ speed 3/100°C.|
|3||Finally, add the chicken and the Thai basil; continue cooking with the EXPERT programme for 10 minutes/speed 0/100°C , if necessary adjust the cooking time.|
|4||Serve the chicken curry with basmati rice.|
The chicken wasn't cooked at the 20 minute mark so I gave it another 10 and that was good. We doubled the chilli for a nice hit. Really nice and simple recipe.
My first attemp at using the CE. Two questions. First, are you meant to use cooked Chicken for this recipe as I had to increase cooking time by about 20 minutes until chicken cooked.
Nice and easy but a bit bland. Will try again but definitely need to cook off the onion, garlic, lemongrass and chilli paste first.....and increase chicken stock cube to one whole and add salt to taste.
Easy and delicious mild curry. This is the first recipe I've tried and I am very impressed.
Delicious and easy a winner ?