Thai green curry

250 ml coconut milk

150 ml poultry bouillon

3 tbsp Thai green curry paste

1½ tbsp fish sauce

1 lime

juice only

2 tsp cornflour

1 tsp sugar

400 g chicken breast

cut into about 2 cm thick strips

250 g mangetout

150 g carrots

cut into about 2 mm thick slices

1 pak choi

cut lengthways into about 2 cm wide pieces

2 spring onions with the green tops

cut into fine rings, set some of the green tops aside

2 kaffir lime leaves

lightly crushed

1 stalk of lemongrass

lightly bruised

250 g jasmine rice

275 ml water

½ bunch of Thai basil or coriander

leaves plucked

1 lime

cut into wedges

Stir the coconut milk and all the ingredients up to and including the sugar together well in a gratin dish. Add the chicken and all the ingredients up to and including the lemongrass, and fold through. Put the gratin dish on a wire shelf.

Rinse the rice under cold running water until the water runs clear, then drain well. Put the rice and water into a second ovenproof dish, place it on the wire shelf next to the curry. Put into the cold cooking space and cook at 100 °C for about 30 minutes using the steam mode. Remove from the cooking space and take out the kaffir lime leaves and lemongrass. Gently stir the curry with a spoon. Scatter the spring onion greens that were set aside and herbs over the top, serve with the rice and lime wedges.

Steaming 100 °C for 30 Mins