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Green chicken curry
INGREDIENTS
1 tbsp. peanut oil
1kg chicken thigh fillets, quartered
¼ cup green curry paste
1 cup(250ml) coconut cream
1.
Add oil and chicken to the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START
(Do not close the lid); cook until golden brown
2.
Add paste, zucchini, fish sauce, lime juice, palm sugar and onions. Press SAUTÉ/SEAR LOW TEMP button,
set cooking time for 3 minutes and press START (Do not close the lid).
3.
Add coconut cream.
4.
Seal lid, cook on SLOW COOK LOW TEMP for 5 hours or cook on MEAT/POULTRY in Pressure cooking for 15 mins. Press START.
5.
Stir in sauce, juice, sugar and half the herbs; season to taste. Serve curry sprinkled with remaining herbs and onion.
Cooking time starts once pressure has been maintained.
Set the valve to
"Seal"
position. Check that the float valve is in the down position.
Pre+Cooking time
slow
4 hrs 10 mins
2 medium zucchini, sliced thickly
1 tbsp. fish sauce
1 tbsp. lime juice
1 tbsp. grated palm sugar
or
pressure
30 mins
⅓ cup each loosely packed fresh coriander
and thai basil leaves
2 green onions, sliced thinly
SERVES 4~6
Chicken
43
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