Lemon Grass And Pork Curry - Philips HD2137 Manual

Lemon grass and pork curry

INGREDIENTS
2x10cm sticks fresh lemon grass, chopped coarsely
3 cloves garlic, quartered
4cm piece fresh galangal, sliced thinly
1 fresh small red thai chilli, chopped coarsely
1 tsp. ground turmeric
½ tsp. ground cumin
¼ tsp. ground cardamom
3 fresh kaffir lime leaves, shredded thinly
1.
Blend or process lemon grass, garlic, galangal, chilli, spices, lime leaves, onion and the water until mixture is smooth.
2.
Add oil into the inner pot. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 5 minutes and press START
(Do not close the lid); cook lemon grass paste, stirring until fragrant.
3.
Stir in pork, coconut milk, palm sugar, eggplant, carrots and zucchini.
4.
Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 20 mins. Press START.
5.
Season to taste. Serve sprinkled with coriander.
Cooking time starts once pressure has been maintained.
Pre+Cooking time slow
1 medium red onion, chopped coarsely
½ cup water
1 tbsp. peanut oil
1.2kg pork neck, chopped coarsely
½ cup water
1 tbsp. peanut oil
1.2kg pork neck, chopped finely
800ml canned coconut milk
Set the valve to
or
pressure
6 hrs 30 mins 55 mins
3 baby eggplants, sliced thinly
375g baby carrots, halved lengthways
1 tbsp. fish sauce
2 tbsp. lime juice
½ cup loosely packed fresh coriander leaves
1 tbsp. palm sugar
1 zucchini sliced lengthways into 8 slices
"Seal" position. Check that the float valve is in the down position.
SERVES 6
Pork 45