Ingredients

• 600g Chicken Breast
• 1 tablespoon Coconut Oil
• 90g Thai Green Curry Paste
• 2 tablespoons Lime Juice
• 1 tablespoon Coconut Sugar
• 2 teaspoons Fish Sauce
• 400g Coconut Milk
• 100g Chicken Stock
• 75g Baby Corn
• 100g Mangetout
• 1 tablespoon Cornstarch
• 1 tablespoon Water
• 5 sprigs Cilantro

Tools

• kCook Multi
• Kcook bowl
• Small bowl

Method

1. Fit stir tool to kCook bowl
2. Add coconut oil and Thai green curry paste to the kCook bowl
3. Fit kCook bowl to kCook Multi
4. Attach lid to kCook bowl
5. Heat with filler cap removed - 1 min, 120°C, speed 3
6. Then add chicken breast, lime juice, coconut sugar and fish sauce to the kCook bowl
7. Cook - 2 min, 120°C, speed 4
8. Cook - 3 min, 120°C, speed 3
9. Then add coconut milk and chicken stock to the kCook bowl
10. Cook - 15 min, 98°C, speed 1
11. Then add baby corn and mangetout to the kCook bowl
12. Add cornstarch and water to a clean small bowl
13. Mix with tablespoon until combined
14. Transfer content of small bowl to kCook bowl
15. Cook with filler cap fitted - 5 min, 98°C, speed 3
16. Serve
17. Garnish with cilantro

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