Step 1

Weigh oil, curry paste and coconut milk into TM bowl; set time to cook for 15 minutes at 100C or 212F on speed 1

Step 2

Weigh in next 7 ingredients (chicken, fish sauce, sugar, leaves, cauliflower, pepper and squash); set time to cook for 15 minutes at 100C or 212F on Reverse speed 1

Step 3

Transfer to serving dish; fold in frozen peas and garnish with cilantro

Step 4

Serve over fragrant steamed Jasmine rice