SKOTTEL
SKOTTEL
SIMMERED CHICKEN in GREEN COCONUT CURRY
REQUIRED SURFACE
FETTUCCINI / NOODLE STIR FRY
1 tablespoon soy sauce 250g fettuccini or other types of noodles
¼ teaspoon sugar 3-4 cups of the following vegetables, cut to
½ teaspoon salt
REQUIRED SURFACE
bite sizes: broccoli, carrots, mushrooms,
Skottel
½ tablespoon corn starch
Skottel
mange touts, green beans
2 tablespoons water 2 sprigs spring onion, chopped
400g chicken breasts, sliced thinly 2 cloves garlic, finely chopped
2 tablespoons oil 1-2 red or green chillies, sliced diagonally
½ tablespoon green curry paste 3 slices fresh root ginger, shredded
2 cups assorted vegetables, shredded or sliced Cooking oil
1 clove garlic, minced 2 tablespoons oyster sauce
1 tin 400ml coconut milk 1 tablespoon tamari or light soy sauce
1-2 tablespoons fish sauce ½ tablespoon sesame oil
Handful of basil or coriander leaves Salt and pepper to taste
1½ tablespoons corn starch dissolved in a little water
Chilli oil, optional
Combine the chicken with the first 5 ingredients, mix thoroughly and set aside for at least half an hour. Bring some water to the boil in a suitable sized pot. Gently simmer the noodles until they are a little
Heat the Skottel, add oil, garlic and green curry paste, then the chicken. Cook for 2-3 minutes until the under-cooked. Drain, toss in a little oil and keep aside.
chicken has browned evenly. Stir occasionally.
Heat 2 tablespoons of oil in a Skottel. Stir in spring onions, garlic, chilli and ginger. After a minute or t wo,
Add coconut milk and fish sauce. Turn the heat down, and simmer for another 3-4 minutes until the chicken add the vegetables, the hardier ones first and then the softer ones. Keep stirring, adding a little water
is tender and the sauce has reduced. The shredded vegetables should be added half way during simmering. if necessary. When the vegetables are cooked to your liking, pour in all sauces, sesame oil and
season to your taste. Finally thicken the sauces by stirring in the corn starch solution. Add a little
Garnish with basil or coriander leaves. Serve with hot crusty bread or any accompaniment of your choice. chilli oil if you desire. Return the cooked noodles into the pan. Toss to combine with the sauce and
Serves 4. vegetables. Serve hot or cold. Serves 4-6.
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