Teriyaki beef (but I used chicken thigh), with soba noodles (MOTM book)
Was absolutely delish! Has been my favourite meat dish from the TM so far
I did increase the chicken content to 700gm cooked for 12 minutes - varoma temp), and doubled the sugar, cornflour, mirin and soy (Ketjap Manis) quantities. Instead of fresh chilli, I added I tsp. dried chilli flakes.
Also added in 1/2 packet frozen stir fry veggies (microwaved first), then added in with the chicken for an extra minute to heat and mix through.
Maddy, would you mind terribly much letting us know what was in the red curry chicken risotto? It looks to be right up my alley!
Berry, I just followed the basic directions from the "Apricot chicken - risotto style" EDC, page 86.
Basically I chopped 1 onion (quartered), 2 garlic cloves & flat leaf parsley.
Added 3 Tbspn. red curry paste, 40g olive oil, and saute 3 minutes, - 100c- speed 1.
Added 120g chopped carrot, 1 red capsicum (quartered), and chop for 3 secs - speed 7.
Added 600g cubed chicken breasts (thigh would be better), 100g organic light coconut milk (reserve rest of can), and cook 2 mins. - 100c reverse - speed 1.
Add remaining 300g coconut milk, 300g water, 1 Tbsp. tm stock, 300g aborio rice, salt & pepper and cook for 17 minutes - 100c-reverse speed 1.
Allow to rest in thermoserve for at least 5 minutes before serving.
P.S.....this was on the milder side, if you were wanting more heat, add in some finely chopped chilli and saute with the curry paste
