Nico Moretti

Nico Moretti grew up in London, Canada where his father, Vito Moretti, started the city's first Italian restaurant in the 1950's.

Nico worked within the oil industry in Australia for 10 years, before leaving it all behind, to pursue his passion for food & entertaining by establishing his own cooking school - Cooking Passions - in 2002.

Cooking Passions now offers participants over 20 different cooking experiences, where they can come along and learn to prepare easy and impressive recipes to replicate at home. Cooking Passions also runs cooking schools in the south of WA and Italy.

Red Thai Chicken Curry

Ingredients

600g Chicken Breast, cut into thin slices
400g Coconut Milk
50g Red Thai Curry Paste
230g can Sliced Bamboo Shoots
3 Kaffir Lime Leaves
20g Fish Sauce
30g Palm Sugar (or brown or white sugar)
1 cup Frozen Peas
1 cup Broccoli Florets
1/2 cup loosely packed Basil
Fresh Coriander leaves for garnish
Sliced Red Chilli for garnish (optional)

Method

Place curry paste and 60ml coconut milk in TM bowl and cook for
2 minutes at Varoma temperature on speed 1.

Add remaining coconut milk, bamboo shoots and Kaffir lime leaves and cook for 8 minutes at 100ºC on Reverse + speed soft.

Insert Butterfly.

Add chicken and continue to cook for 6 minutes at 100ºC on Reverse + speed soft.

Add palm sugar, fish sauce, peas and broccoli and continue to cook for 3 minutes at Varoma temperature on Reverse + speed soft.

Add basil to bowl for the last minute of cooking.

Serve with steamed Jasmine rice and garnish with fresh coriander and sliced red chillies.