Thai Green Chicken Curry

Thai Green Chicken Curry

Subtle spicy yet sweet, this Thai Green Chicken Curry recipe is packed with flavour and so quick to cook in the Russell Hobbs Express Chef Pressure Cooker. Share this delicious curry with your friends and family with Jasmine rice and fresh lime.

Method - Serves 4-6

Preparation Time: 10 minutes
Cooking Time: 15 minutes

 

  1. Place the oil in the pressure cooker and press SAUTE, leave to heat up for 1 minute.  Add the onion, garlic, ginger and green chilli and sauté for 3 minutes.  Stir in the curry paste and sauté for a further minute until fragrant.
  2. Add the chicken and then stir in the coconut milk along with the lime zest.  Add the palm sugar, fish sauce and Kaffir lime leaves.  Press KEEP WARM / CANCEL, secure the lid and press the MANUAL function and adjust the cook time to 5 minutes.
  3. When the cooking has finished, leave on KEEP WARM for 5 minutes then carefully release the pressure manually.  Gently stir through the lime juice, taste and adjust the sweet and sour flavour if necessary.  Serve with Jasmine rice and fresh coriander leaves.
Ingredients
  • 1 tsp vegetable oil
  • 1 brown onion, peeled and quartered
  • 1 garlic clove, crushed
  • Knob of ginger, 1cm, peeled and finely grated
  • 1 green chilli, finely sliced
  • 2 tbs green curry paste
  • 1.2kg chicken thigh fillets, diced into 3cm pieces
  • 250g can coconut milk
  • 1 tsp lime, zest
  • 1 tbs palm sugar
  • 3 tsp fish sauce
  • 2 Kaffir lime leaves, torn in half
  • Juice of 1 lime
  • Jasmine rice to serve
  • Coriander leaves to serve
Sign Up to Receive Special Offers
 

Spectrum Brands©2017 SPECTRUM BRANDS , INC., ALL RIGHTS RESERVED