Thai Green Curry (CleverChef Pro)
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
1 kg 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
Fresh chillis, chopped (to serve – optional depending on how hot you like it!)
Select the SAUTE function and the CHICKEN BREAST program, press START then add the oil and allow to heat. Add the chicken and brown for ~3 minutes, then add the lemongrass, shallots, garlic, ginger and curry paste and stir regularly for a further 2 minutes.
Add the fish sauce, soy sauce, sugar, pepper, carrots, stock, coconut milk and half the coriander, stir to combine, then press BACK to stop cooking.
Put the lid on and close the pressure valve then select the PRESSURE COOK function and the CURRY CHICKEN program and press START.
When the program has finished we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Select the SAUTE function and the BEEF STEAK program then press START and add the green beans and combine, then cook for ~5 minutes until the beans begin to soften, then press BACK to stop the program.
Serve over sticky coconut rice and scattered with chopped chillies (optional).