Thai Green Curry
This wonderful fragrant dish is a great way to impress dinner party guests.
Make this extra special by serving over sticky coconut rice and scattered with chopped chillies.
2 tbsp olive or cooking oil
1Kg chicken breast, sliced
1 tbsp green curry paste
5 garlic cloves, chopped
3cm fresh ginger, peeled and chopped (or 2 tbsp ground ginger)
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp brown sugar
2 shallots, peeled and sliced
1 red pepper, cut in to slices
2 carrots, chopped in to match-sticks
250g green beans, trimmed and cut in half
350ml chicken stock
2 lemongrass sticks, sliced
1 x 400ml can coconut milk
50g fresh coriander, chopped
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Select the FRY function and press START, then add the oil and allow to heat. Add the chicken and brown for ~3 minutes, then add the shallots and garlic and stir regularly for a further 2 minutes.
Add the curry paste, ginger, fish sauce, soy sauce, sugar, pepper, carrots, stock, and half the coriander, stir to combine, then press CANCEL.
Put the lid on and close the pressure valve then select the STEW/SOUP function, adjust the time to 20 minutes then press START.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Select the FRY function, press START then add the green beans and coconut milk and combine. Cook for ~5 minutes until the beans begin to soften, then press CANCEL.