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Meat
C
OOKING
C
URRIES BY
S
ENSOR
C
OOK
(250 g - 750 g) (Weight of only meat)
• See chart below for quantities to use.
• Cut meat and vegetables into even size pieces.
• Place curry paste, meat, onion and hard vegetable
into a suitable size casserole dish, do not use
plastic dishes. Cover securely with plastic wrap.
Select curries then Start.
• When the oven beeps add remaining ingredients
including liquid and continue to cook, uncovered by
pressing Start.
• At the end of cooking time, allow to stand for 5-10
minutes.
To Operate:
Cover securely with plastic wrap. Press Sensor
Cook Pad and turn Sensor Menu Dial to select
Curries, then Start.
T
HAI
B
EEF
C
URRY
Serves: 4 to 6
Ingredients:
1 onion, thinly sliced
2 tablespoons Thai green curry paste
500 g thinly sliced lean beef
1
⁄
2
red capsicum, thinly sliced
1 carrot, thinly sliced
1 zucchini, sliced
200 g broccoli, broken into fl owerets
1 cup coconut milk
1 tablespoon soy sauce
1 tablespoon lemon juice
2 tablespoons shredded fresh basil
1
⁄
2
cup roasted unsalted peanuts
Method:
Place the onion and curry paste into a 4-litre dish.
Cook on P10 for 2 to 3 minutes. Add the beef and
cook on P10 for 4 to 6 minutes, stirring halfway
through cooking. Add the vegetables and coconut
milk and cook on P10 for 6 to 8 minutes. Mix in the
soy sauce, lemon juice and basil and serve sprinkled
with peanuts.
L
AMB
K
ORMA
Serves: 4
Ingredients:
1 onion, diced
500 g lamb, cubed
1
⁄
3
cup korma curry paste
2 cups carrots sliced
250 ml tomato puree
250 ml beef stock
2 tablespoons natural yoghurt
Method:
Place onion, lamb, curry paste and carrot in a 3-litre
casserole dish. Cook on P10 for 6 minutes. Add
tomato puree and beef stock and stir, cook on P6
for 40 minutes, stirring once during cooking. Stir in
yoghurt and serve with basmati rice.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Curries directions on this page.
M
USSAMAN
B
EEF
C
URRY
Serves: 4
Ingredients:
500 g round steak diced
1
⁄
3
cup mussaman curry paste
400 g potato diced
250 ml coconut milk
250 ml beef stock
1 tablespoon brown sugar
Method:
Place steak, curry paste and potato in a 3-litre
casserole dish cook on P10 for 6 minutes. Add
coconut milk, beef stock and brown sugar, stir, cook
on P5 for 40 minutes. Stir once during cooking serve
with jasmine rice.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Curries directions on this page.
HINT:
TO COOK PAPPADUMS:
Place on paper towel lined microwave safe plate.
Cook on P10 for 10 to 20 seconds for each
pappadum, turning halfway through cooking. Allow
to stand 1 minute before serving.
General Guide to Curries for Sensor Cook
Serves Weight of meat Amount of liquid
(coconut milk, stock)
Weight of hard
vegetables
2 250 g 375 ml 200 g
4 500 g 500 ml 400 g
6 750 g 750 ml 600 g
F00039Y40QP_CB.indd 43F00039Y40QP_CB.indd 43 2011-6-29 15:38:112011-6-29 15:38:11
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