Ease of Preparation: Easy
Yield: 4-6 servings
Ingredients:
7 tablespoons (105 ml) Thai green curry paste
1 tablespoon (15 ml) ground cumin
6 shallots, sliced
2 garlic cloves, diced
1 leek, sliced
1 x 1-inch (2.5 cm) piece of galangal
1 x 1-inch (2.5 cm) piece of ginger, peeled
6 chicken breasts, cut into pieces
2 x 14-ounce (400 ml) cans coconut milk
¼ cup (60 ml) vegetable stock
4 lime leaves
3 tablespoons (45 ml) lime juice
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) fish sauce
1 red pepper, julienned
3 cups (710 ml) chopped eggplant
3 cups (710 ml) baby spinach
¾ cup (180 ml) fresh basil leaves
To serve
Lime wedges
Cooked jasmine rice
Method:
Set multi-cooker to Sauté. Add curry paste and cumin and cook for 60 seconds. Add shallots and cook for 1 minute. Add garlic, leek, galangal, and ginger and cook for 1 minute. Turn Sauté function off. Add chicken, coconut milk, vegetable stock, lime leaves, lime juice, soy sauce, and fish sauce.
Close and lock lid. Close vent. Set to Pressure Cook on high for 10 minutes. When the cooking has finished, quick release the steam by opening the vent, making sure to vent steam away from you.
Set multi-cooker to Sauté. Bring contents to a simmer. Add the red pepper and eggplant and cook until tender, about 10 minutes. Add baby spinach and basil leaves and stir.
Remove ginger, galangal, and lime leaves and discard. Transfer to serving bowls. Serve with lime wedges and rice.
You might also like these recipes
