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Pressure Cooker Thai Red Curry
Pressure Cooker Thai Red Curry is a modern British recipe for a classic Thai-style red curry of chicken legs and courgettes that's adapted to be cooked quickly in a pressure cooker. The full recipe is presented here and I hope you enjoy this classic British version of: Pressure Cooker Thai Red Curry.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesFusion RecipesBritish Recipes
This is a version of Thair Red curry, using whole chicken legs that's been adapted to be cooked rapidly in a pressure cooker.
Ingredients:
1 tbsp vegetable oil
4 whole chicken legs, (about 1kg)
1 tbsp (heaped)
Thai red curry paste
500ml chicken stock
400ml tin coconut milk
2 lime leaves
2 tbsp Thai fish sauce (Nam Pla)
2 tbsp light brown sugar (or palm sugar)
2 large courgettes, cut into chunks
To serve
300g jasmine rice, cooked according to packet instructions
2 red chillies, sliced into thin rounds (remove seeds and veins for a milder effect)
1 handful Thai basil
Method:
Place a pressure cooker over medium-high heat (if using an electric pressure cooker use the sauté function). Add the oil and use to fry the chicken legs until golden brown all over (you may need to do this in batches depending on the size of your cooker). Remove with tongs and set aside.
Stir the red curry paste into the oil remaining in the pan and fry for 2-3 minutes, until fragrant. Pour in the stock, stirring with a wooden spoon.
At this point mix in the coconut milk, lime leaves, fish sauce, sugar and the chicken and stir well to combine. Secure the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 20 minutes. (If using an electric pressure cooker, use the high pressure settling for 20 minutes.)
After this time, allow the pressure to reduce naturally (about 10 minutes).
Remove the lid and set the pan over a medium heat to bring the curry to a simmer (use the sauté setting on an electric pressure cooker). Add the courgettes and simmer for 3–4 minutes, until they are just tender.
Serve the curry on a bed of jasmine rice, garnished with red chilli and Thai basil.
