Red Thai Curry in less than 30 mins!
I’ve been wanting to cook a Thai curry in my pressure cooker for a while and so this week I had a go. The thing I lived the most was the speed. It was ready in less than 30mins start to finish
Ingredients
for the curry:
1 tbsp vegetable oil
1/2 tsp grated fresh ginger
1 tsp lazy garlic
4 tbsp red thai curry paste
400ml tin on coconut milk
200ml chicken stock
3 chicken breasts
brown sugar to taste
To garnish:
fresh ginger cut into match sticks
red chilli finely sliced
Thai basic finely sliced
Method
Set the Ninja smartlid to sauté (high %).
Heat your oil in the pot and add the grated ginger and garlic paste. Stir to release the flavours then add the red thai curry paste and coconut milk
Make up your chicken stock and add to the pot. Drop the temperature down to 3 and allow sauce to simmer.
Cut up your chicken into bitesized chunks and add to the simmering sauce in the pot. Stir to combine.
Close the pot and move the slider to the right. Cook on HIGH PRESSURE for 3 mins with NATURAL RELEASE.
Meanwhile slice your chilli and ginger and cook some rice.
Once the curry has finished cooking. stir in your brown sugar to taste and serve with the rice and garnishes.
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