Thai green curry in pressure cooker
0.5 lbs Chicken breast
0.5 lbs Your favorite root veggie (Lotus root / Bamboo shoot etc.)
1 Bell pepper
1 clove Garlic
1 clove Ginger
0.5 cup Water
4 tbsp Green curry paste
2 cup Coconut milk
2 tbsp Fish sauce
1 tbsp Sugar
A little of Basil and cilantro
To get started, you'll need:
From the main menu, select ‘Manual Cook’ and then choose ‘Sear/Satue’. Set the heat level to level 3.
Once hot, add the minced garlic and ginger and stir for 1 minute.
Add the sliced chicken strips and cook for 2-3 minutes, or until the chicken is no longer pink.
Add the green curry paste to the pressure cooker and stir for 1 minute, until fragrant.
Add the sliced root vegetable, eggplant, and bell pepper to the pressure cooker. Stir to combine.
Pour in the water, coconut milk, fish sauce, and sugar. Stir to combine.
From the main menu, select 'Auto Cook' and select 'Green Curry' from the recipe presets. Press 'Ok' to start.
Securely attach lid and set the pressure release valve to 'SEAL' Press 'Ok' to start.
Once cook time has finished, ensure that the float valve has fully descended, then turn the pressure release valve to 'VENT'. Confirm that all steam has released from the valve before opening the lid.
Open the lid of the pressure cooker and stir the curry. If the curry is too thick, add a little more water to thin it out.
Taste the curry and adjust seasoning as needed.
Lastly, add the basil and cilantro leaves and stir to combine.
Serve the curry over steamed rice and enjoy!