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R18
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Curries and Rice Dishes continued
Madras style eggplant curry
Serves 4
2 tablespoons peanut or vegetable oil
1 large onion, peeled and chopped
2 teaspoons finely chopped garlic
2 teaspoons finely chopped or grated fresh ginger
1 small red chilli, finely chopped
2 teaspoons ground coriander
2 teaspoons black mustard seeds, optional
1 teaspoon ground cumin
½ teaspoon ground turmeric
750g eggplant, trimmed and diced
2 tablespoons fish sauce
4 tomatoes, diced
¾ cup/190ml water
1 cup cooked chick peas
200ml natural yoghurt
Heat Wok on setting HIGH SEAR. Add oil,
then add onion, garlic, ginger, chilli and
spices, stir fry for 2 minutes.
Add eggplant, stir fry for 3 to 4 minutes or
until well browned.
Add fish sauce, tomatoes and water.
Reduce heat to setting 6, cover with lid and
cook for about 4 minutes or until eggplant
is tender, stirring occasionally. Remove the
lid.
Add chickpeas, heat for 1 minute. Turn
appliance to off and stir yoghurt through
mixture.
Serve with steamed basmati rice.
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Thai green chicken curry
Serves 4-6
1 tablespoon vegetable oil
1 brown onion, peeled and chopped
1 teaspoon crushed garlic
1 teaspoon diced ginger
1½ tablespoons Thai green curry paste
800g chicken thigh fillets, diced
1 cup/250ml chicken stock
1½ cups/375ml coconut cream
200g bamboo shoots
1 punnet cherry tomatoes
1
⁄3 cup coriander leaves
Heat the Wok on setting HIGH SEAR. Add
oil and onion, cook until onion begins to
brown.
Add garlic, ginger and curry paste, cook
until oil separates from the curry paste.
Add chicken and stir to coat with paste
mixture. Add stock and coconut cream,
cover with lid and bring to the boil. Reduce
heat to setting 4, cook for 20 minutes or
until chicken is cooked. Remove the lid.
Add remaining ingredients and cook
uncovered for 5 minutes.
Serve with steamed jasmine rice.
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