Easy Red Curry with Pulled Chicken

magimix-easy-red-curry-with-pulled-chicken

Easy Red Curry with Pulled Chicken

  • Servings: 8 - 10
  • Difficulty: easy
  • Print

A super easy, veggie-packed chicken curry. Add as much (or little) red curry paste as you like. This makes up a large batch to either feed a crowd, or freeze the leftovers for another time.


  • 2 chicken breasts
  • 1 onion, halved
  • 2 cloves garlic, peeled
  • 1 tbs virgin olive oil
  • 1 tbs minced ginger
  • 2-4 tbs red curry paste
  • 1 tin diced tomatoes
  • 400ml coconut cream
  • 1 tbs soy sauce
  • 1 tbs fish sauce
  • 2 tbs vegetable stock paste
  • 1 tbs brown sugar/palm sugar
  • 1 red capsicum, chopped
  • 1 zucchini, chopped
  • 1 carrot, sliced
  • 140g green beans, chopped
  • 400g tin pineapple chunks, drained
  • 1 bunch coriander, washed and chopped
  • brown rice basmati, to serve
  • toasted cashews, to serve
  1. Place 500ml water in the thermal bowl. Insert the steaming basket and place chicken inside. Run the STEAM program for 25 minutes.
  2. Remove the steaming basket, dispose of the liquid. Place the chicken in the thermal bowl. EXPERT / 5 seconds / speed 12 / 0 degrees / cap ON. Set chicken aside.
  3. Without washing the thermal bowl, place onions and garlic in the bowl. EXPERT / 30seconds / speed 13 / 0 degrees / cap ON.
  4. Scrape down the sides. Add olive oil. EXPERT / 8 minutes / speed 3 / 100 degrees / cap OFF.
  5. Add ginger and red curry paste. EXPERT / 2 minutes / speed 3 / 100 degrees / cap OFF.
  6. Add tomatoes, coconut cream, soy sauce, fish sauce, vegetable stock paste, sugar, capsicum, zucchini, carrot, beans and pineapple. EXPERT / 30 minutes / 1A / 110 degrees / cap ON.
  7. Add pulled chicken and coriander. EXPERT / 1 minute / speed 3 / 0 degrees / cap ON. Let curry sit in the thermal bowl for 10 minutes before serving with rice and a sprinkling of cashews.

Credit: http://www.mycookexpert.com.au

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