Pressure Cooker Coconut Chicken Curry

Serves 4

Time 25 minutes

Ingredients

3 tbsp Thai red curry paste

1 can (400ml) coconut milk

500g chicken, beef, or mixed vegetables, cut into bite-sized pieces

1 onion, finely chopped

2 garlic cloves, minced

1 tbsp vegetable oil

250ml chicken or vegetable stock

Sea salt, to taste

Fresh coriander leaves, to garnish

Roti, to serve

Lime wedges, to serve

Method

Heat the oil in your pressure cooker on the sauté setting and add the chopped onion and garlic, cooking until softened, about 3 minutes. Stir in the curry paste and cook for an additional minute until fragrant. Add the meat or vegetables and stir to coat them in the paste, ensuring everything is evenly covered.

Pour in the coconut milk and stock, stirring to combine. Season with a pinch of sea salt. Secure the lid on the pressure cooker, then set to high pressure for 10-20 minutes if using chicken or vegetables, or 15-20 minutes for beef.

After cooking, allow the pressure to release naturally for 5 minutes, then perform a quick release. Stir the curry and taste, adjusting salt if necessary. Ladle into serving bowls and garnish with fresh coriander leaves, serving with roti and lime wedges on the side for a fresh squeeze before eating.