This Thai green curry is ideal for a delicious and easy dinner in 15 mins in the Crockpot® Express Pressure Multicooker.

Ingredients

• 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

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.
2. Press BROWN/SAUTÉ and adjust the time to 5 minutes, press START/STOP. Allow to preheat.
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.
4. Pour in the coconut milk, lime leaves, sugar and stir well.
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.
6. Once the unit has finished cooking, allow the unit to have a natural pressure release time of 10 minutes.
7. Season with the fish sauce to taste and thicken slightly with a little cornflour and water if required.
8. Serve with some steamed rice.