100 There is no need to call the local takeaway with this fragrant and creamy coconut seafood curry. Both the curry and rice are cooked together making it quick and easy. Oven setting: FullSteam METHOD Put all of the ingredients for the rice in the small solid Serves: 4–6 stainless steel tray and place in the FullSteam oven. Preparation time: 10 minutes Cooking time: 30 minutes With the back of a knife bruise the lemongrass and Level of difficulty: Easy place in a 4 litre solid stainless steel tray or dish. Add the garlic, ginger and chilli.Crush the lime leaves in your hands and add to the tray. Add the fresh INGREDIENTS and ground coriander, cumin, turmeric, coconut milk and stock. Stir to combine. Place tray in FullSteam RICE oven with the rice. 200g jasmine rice Select FullSteam 100°C and cook curry and rice for 400ml water 20 minutes. 4 tbsp shredded coconut 2 tsp palm sugar Remove the rice from the oven, cover with foil and set 2 tsp salt aside. Remove the curry from the oven, strain the curry liquid through a fine strainer and discard the herbs CURRY and spices. Place the liquid back into the tray, add the 2 lemongrass stalks fish sauce, palm sugar, vegetables and marinara mix. 5 cloves garlic, crushed Place back in the FullSteam oven and cook for a further 5cm ginger, peeled and thinly sliced 10 minutes on FullSteam, 100°C. 2–4 birds eye chilli, halved Garnish curry with coriander leaves and serve with rice. 4 Kaffir lime leaves ¼ bunch coriander, use roots, stems and leaves NOTE 1 tbsp ground cumin Finely slice the chillies to increase the heat if desired. 2 tsp ground coriander 1 tsp ground turmeric 2 x 400ml coconut milk 250ml fish or chicken stock 2–3 tbsp fish sauce 1 tbsp palm sugar 1 capsicum, cut into 2cm pieces100g sugar snap peas, top and tailed750g marinara mixExtra ¼ bunch coriander for garnishThai coconut sea THE NEFF AUSTRALIA COOKBOOK MAINS