Yellow Thai curry in the KIC-180 multicooker. Yellow Thai curry is one of the most popular dishes in Thailand and here in Germany. Because it's not very spicy, it's also very popular here.
Menu:
Quick - 18-20 min. (no time setting possible, switch off using the OFF button after the cooking time specified here)
Ingredients:
250 g chicken fillet (organic)
1 can of coconut milk
50 g yellow curry paste (ready-mixed, available at any Asian store. Make sure it doesn't contain MSG.)
1 small sweet potato (also works with regular potatoes)
1 tablespoon brown sugar
1 lemongrass stalk
4 kaffir lime leaves
1 small bunch of coriander with roots (also works without roots)
1 bunch of pak choi (also works with cabbage)
4 tablespoons fish sauce
1 small bunch of Thai basil
1 piece of ginger
5 Thai eggplants
5-6 mini corn
A little salt, pepperoni as desired
Preparation:
Cut the chicken into small strips and add them to the four tablespoons of fish sauce. Open the can of coconut milk and add the hard part to the pot. Set the menu to Quick and cook for about 5 minutes, then add the 50g curry paste and cook for another 2-3 minutes. Then add the finely chopped ginger, coriander roots, and kaffir lime leaves and bring to a boil. Stir in the meat and fish sauce and cook for about 5 minutes. Now add the finely chopped vegetables (sweet potato, bok choy, eggplant, corn, Thai basil, coriander) and season with salt and chili peppers. Simmer for about 6 minutes. Garnish with some fresh coriander and basil.
