Avance Ultimate Wok - Breville

Nasi goreng(Indonesian fried rice)1 tablespoon peanut oilI teaspoon crushed garlic1⁄ 2 teaspoon dried chilli3 eggs, mixed together1⁄ 2 cup cooked chicken breast, diced12 medium green prawns, peeled and diced3 1 ⁄ 2 cups cooked jasmine rice (cool)1⁄ 2 cup water1⁄ 4 cup chopped green shallots41. Heat the wok on high sear setting, add the oilgarlic and ginger and cook for 2 minutes add themixed egg and stir to cook through.2. Add the chicken and prawns, mix with the eggmixture, add the rice and water, and cook untilthe rice is hot and glowing.3. Add the shallots, soy and sweet soy sauce,cook for a further 1 minute before serving.Serve as an accompaniment or as an entree.Thai green chicken curry1 tablespoon vegetable oil1 brown onion, diced1 teaspoon crushed garlic1 teaspoon diced ginger1 1 ⁄ 2 tablespoons Thai green curry paste800g chicken thighs, diced1 cup chicken stock2 cans coconut cream200g bamboo shoots1 punnet cherry tomatoes1⁄ 3 cup coriander leaves1. Heat the wok on high sear setting, add the oil andonion cook until the onion is translucent.2. Add the garlic, ginger and curry paste, cook untilthe oil separates from the curry paste.3. Add the chicken and toss in the paste mix,add the stock and half the coconut creambring the curry to the boil then reduce the heatto setting 2–4.4. Cook the curry with the lid on for 20 minutes,or until the chicken is cooked, add the remainingingredients and cook for 5 minutes.Serve with steamed jasmine rice.6R21