Lakeland 70053, Instruction Booklet

Page: 29 / 52

29
RED THAI PRAWN AND SWEET POTATO CURRY - Serves 4
Sweet potato 225g, peeled and diced into 2.5cm cubes
Onion 1 medium, peeled and chopped
Garlic 1 clove, peeled and crushed
Coconut milk 200ml
Chicken stock 100ml
Red Thai curry paste 3 tbsp
Fish sauce 1 tsp
Fresh raw king prawns, defrosted 225g bag
and drained if frozen
Black pepper Freshly ground
Freshly chopped coriander 2 tbsp
Ingredient Quantity
• Combine the sweet potato, onion and garlic in your Microwave Pressure Cooker and stir well. In a
jug combine the coconut milk, stock, red Thai curry paste and fish sauce then pour into the cooker
and stir well.
• Place the lid on top and seal. Place the cooker into the microwave and cook on HIGH for 12
minutes. Carefully remove cooker from the microwave and allow the pressure to drop.
• When the pressure has dropped remove the lid. Stir in the prawns replace the lid and seal. Return
the cooker to the microwave and cook on HIGH for a further 3 minutes.
• Carefully remove the cooker from the microwave and allow the pressure to drop. When the pressure
has dropped, remove the lid and adjust seasoning. Scatter over the coriander and serve.