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Thursday, May 21

Thai green chicken curry

Vegetable oil
1 tablespoon
Shallot, finely chopped
1 large
Ginger, grated
1 ounce
Thai green curry paste
6 tablespoons
Chicken thigh, cut into bite-sized pieces
1 pound
Coconut milk
3 ½ cups
Chicken stock
1 cup
Soy sauce
1 tablespoon
Thai fish sauce
3 tablespoons
Snow peas
2 cups
Bean sprouts
2 cups
Cilantro leaves, chopped
1 bunch
Rice, cooked

Spring onions, thinly sliced
5 to 6
Lime, cut into wedges
  1. Combine the oil and shallot in the pressure cooker, press Sauté, and cook for 3 to 5 minutes, until just golden. 
  2. Stir in the ginger and curry paste, and cook for 1 minute. 
  3. Add the chicken, and cook for 1 to 2 minutes, stirring to coat well. 
  4. Add the coconut milk and stock. 
  5. Lock the lid, bring to high pressure, and cook for 10 minutes; let cool naturally. 
  6. Stir in the soy sauce, fish sauce, snow peas, and beansprouts, and cook for 2 to 3 minutes, until the vegetables are hot but still slightly crisp. 
  7. Taste and adjust the seasoning as needed. 
  8. Stir in half of the cilantro, and spring onions. 
  9. Spoon onto warmed plates, and sprinkle with the remaining cilantro and onions. 
  10. Serve with lime wedges. 
Recipe from The Pressure Cooker Cookbook by Laura Washburn

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