Quick Thai green chicken curry made in the Sunbeam Pressure Multicooker, fragrant with coconut milk, lime and basil, ready in just 15 minutes.
You will need:
- 600g skinless, boneless chicken thighs cut into strips
- 3 shallots, peeled
- 2 cloves of garlic, peeled
- 1 green finger chilli
- 1 thumb sized piece of ginger, peeled
- 1 lime, zest and juice
- 1 stem of lemon grass, woody end and outer removed
- 1 small bunch of Thai basil
- 1 tbsp coconut or vegetable oil
- 400g tin of light coconut milk
- 3 Kaffir lime leaves
- 1 tsp brown sugar
- Fish sauce
Let's make it:
Step 1:
Place the shallots, garlic, chilli, ginger, lime zest and juice, lemongrass and most of the Thai basil into a food processor. Blend until a paste is achieved.
Step 2:
Press BROWN and adjust the time to 5 minutes, press START/STOP. Allow to preheat.
Step 3:
Add the oil, then stir in the paste and cook for approx. 1 - 2 minutes until fragrant. Stir in chicken and continue cooking for a further 2-3 minutes to seal.
Step 4:
Pour in the coconut milk, lime leaves, sugar and stir well.
Step 5:
Secure the lid ensuring the steam release valve is in the seal (closed) position. Press POULTRY and set time for 15 minutes. Press START/STOP.
Step 6:
Once the unit has finished cooking, allow the unit to have a natural pressure release time of 10 minutes.
Step 7:
Season with the fish sauce to taste and thicken slightly with a little cornflour and water if required.
Step 8:
Serve with some steamed rice.
