8
THAI GREEN CHICKEN CURRY
Preparation Time:
10 minutes
Cook Time:
5 minutes
Ingredients:
1 tsp vegetable oil
1 brown onion, peeled and quartered
1 garlic clove, crushed
Knob of ginger, 1cm, peeled and finely grated
1 green chilli, finely sliced
2 tbs green curry paste
1.2kg chicken thigh fillets, diced into 3cm pieces
250g can coconut milk
1 tsp lime zest
1 tbs palm sugar
3 tsp fish sauce
2 Kaffir lime leaves, torn in half
Juice of 1 lime
Jasmine rice to serve
Coriander leaves to serve
Method:
1.
Place the oil in the pressure cooker and press SAUTÉ, leave to heat up for 1 minute. Add
the onion, garlic, ginger and green chilli and sauté for 3 minutes. Stir in the curry paste and
sauté for a further minute until fragrant.
2. Add the chicken and then stir in the coconut milk along with the lime zest. Add the palm
sugar, fish sauce and Kaffir lime leaves.
3.
Press KEEP WARM / CANCEL, secure the lid and press the MANUAL function and adjust
the cook time to 5 minutes.
4.
When the cooking has finished, leave on KEEP WARM for 5 minutes then carefully release
the pressure manually using the quick pressure release method. Gently stir through the
lime juice, taste and adjust the sweet and sour flavour if necessary. Serve with Jasmine
rice and fresh coriander leaves.
Serves 4-6
