600g skinless, boneless chicken thighs cut into strips
3 shallots, peeled
2 cloves of garlic, peeled
1 green finger chilli
1 thumb sized piece of ginger, peeled
1 lime, zest and juice
1 stem of lemon grass, woody end and outer removed
1 small bunch of Thai basil
1 tbsp coconut or vegetable oil
400g tin of light coconut milk
3 Kaffir lime leaves
1 tsp brown sugar
Fish sauce
METHOD
Step 1 Place the shallots, garlic, chilli, ginger, lime zest and juice, lemongrass and most of the Thai basil into a food processor. Blend until a paste is achieved.
Step 2 Press BROWN/SAUTÉ and adjust the time to 5 minutes, press START/STOP. Allow to preheat.
Step 3 Add the oil, then stir in the paste and cook for approx. 1-2 minutes until fragrant. Stir in chicken and continue cooking for a further 2-3 minutes to seal.
Step 4 Pour in the coconut milk, lime leaves, sugar and stir well.
Step 5 Secure the lid ensuring the steam release valve is in the seal (closed) position. Press POULTRY and set time for 15 minutes. Press START/STOP.
Step 6 Once the unit has finished cooking, allow the unit to have a natural pressure release time of 10 minutes.
Step 7 Season with the fish sauce to taste and thicken slightly with a little cornflour and water if required.
