Beginners Luck

Thai Yellow Chicken Curry.

I started with something I loved, I knew it was a risk, would they like it? Would it even turn out? And if so, would it survive for repitition? The result was pleasing, all but master fussy ate this dish, miss tenatious enjoyed it and the moth said it was good as he wiped the sweat from his brow. Beginners luck must have stepped in because this is made at least once a fortnight.

Pressure Cooker Thai Yellow Chicken Curry

Serves 4 – Generous servings

2 Cans Coconut Milk

½ 240gm jar Yellow Curry Paste

6 Chicken Thighs

1 Large Onion

1 tbsp Grated Ginger

1 tbsp Grated Garlic

1 tbsp Fish Sauce

1 tbsp palm Sugar/Raw Sugar

2 Large Diced Potatoes

1 cup Green Beans

1 cup Jasmin Rice

2 cups Cold Water

2 Tomatoes / 8 Cherry Tomatoes

Cilantro / Coriander to Garnish

Method

CURRY

Turn PC on to SEAR for 15 minutes, let heat for 3 minutes.
Pour ½ can coconut milk into PC to heat for 2 minutes
Add Yellow Curry Paste and cook stirring for 5 minutes, the milk will start to separate and the colour deepen.
Add the Chicken, Ginger, Garlic & Onion. Stir to coat in the sauce & saute for 5 minutes.
Add the remaining coconut milk, Fish Sauce & Palm Sugar.
Fit the lid & Pressure Cook on MEDIUM for 20 minutes.
Add the Potatoes & Green Beans. Pressure Cook on MEDIUM for a further 15 minutes.