Thai Green Chicken Curry –

Ingredients

• 1/2 tbsp vegetable oil
• 4 tbsp Thai green curry paste
• 400g diced chicken breast
• 1 tin (400ml) coconut milk
• 200ml hot chicken stock
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 courgette, sliced into thin rounds
• 1 red pepper, sliced
• 100g green beans
• 14oz diced chicken breast
• 7fl. oz hot chicken stock
• 3.5oz green beans
• Step 1 Select SEAR/SAUTÉ and select HIGH. Press START/STOP and allow the pot to heat up for 3 minutes. Add the oil and curry paste and cook for 1 minute, stirring regularly.
• Step 2 Add the chicken, coconut milk, chicken stock, fish sauce and brown sugar and mix well. Press START/STOP.
• Step 3 Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
• Step 4 Select PRESSURE and set to HIGH and set the time to 5 minutes. Press START/STOP to begin.
• Step 6 Carefully remove lid when unit has finished releasing pressure. Select SEAR/SAUTE and select HIGH.
• Step 7 Add the courgette, red pepper and green beans and cook for 4 minutes until the vegetables have softened but still retain a little bite.
• Step 8 Serve immediately with cooked rice.