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31
Chicken with Green Curry Paste
Ingredients [3-4 servings]
1/2
1/4
1/4
1/2
Instruction
1. Rinse and clean chicken and cut into 1/2 cm long.
2. Mix vegetable oil with green curry paste, coconut cream and season with fish sauce and palm sugar. Stir it well.
3. Mix chicken with the prepared seasonings. Add Thai eggplants, pea eggplant, chilies, kaffir lime leaves and
sweet basil leaves, Place mixtures in the Double cook basket.
4. Put rice* in the pot, add water up to the marked level. Place steam basket and chicken tray on top.
Close the lid. Press [Menu] to select the type of rice.
5. Press [Double Cook] button. When rice is cooked, alarm will ring. Open the lid and lift the chicken tray out.
Arrange in the serving plate .Serve while hot.
Remarks : - When using ready-made curry paste, be cautious before adding fish sauce
since fish sauce taste might be already included in the ready-made paste.
- Place eggplants around the edge of inner basket to help thorough cooking.
Mixed Vegetables
Ingredients [2-3 servings]
70 grams broccoli, cut into floral
50 grams shitake mushroom, halved
70 grams cauliflower, cut into floral
35 grams baby corn, halved
25 grams asparagus, cut into 1 1/2” long
35 grams carrot, sliced
20 grams sweet pea
3 tablespoons mushroom sauce
2 teaspoons light soy sauce
1 1/2 teaspoons sugar
2 tablespoons chicken stock
1 1/2 teaspoons tapioca starch
1 tablespoon garlic, chopped
1 tablespoon vegetable oil
Rice, Plain water
Instruction
1. Mix mushroom sauce with light soy sauce, sugar, chicken stock, tapioca starch, vegetable oil and garlic. Mix well.
2. Add all vegetables and mix it well .Transfer to the Double cook basket.
3. Put rice* in the pot, add water up to the marked level. Place steam basket and vegetables tray on top.
Close the lid. Press [Menu] to select the type of rice.
4. Press [Double Cook] button. When rice is cooked, alarm will ring. Open the lid and lift the vegetables tray out.
5. Arrange vegetables in the serving plate and serve.
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