Thai Green Curry - Crock-Pot Express CPE210 Quick Start Manual And Recipe Book

Thai Green Curry

MAIN
COURSE:
15 MINUTES
COOK TIME:
2-3 SERVINGS
SERVES:
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
22
DIRECTIONS:
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.
Press BROWN/SAUTÉ and adjust the time to 5 minutes, press
START/STOP. Allow to preheat.
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.
Pour in the coconut milk, lime leaves, sugar and stir well.
Secure the lid ensuring the Steam Release Dial is in the "Seal"
(closed) position. Press MEAT/POULTRY and set time for 15 minutes.
Press START/STOP.
Once the unit has finished cooking, allow the unit to have a natural
pressure release time of 10 minutes.
Season with the fish sauce to taste and thicken slightly with a little
cornflour and water if required.
Serve with some steamed rice.