1KGBoneless Chicken Legremoved skin & cut into bite suze chunks
100gmISR Thai Red Curry Pasterefer to How To - ISR Thai Red Curry Paste recipe
3largePotatoesquartered
2pcsCarrotcut into chunks
200mlCoconut milk
200mlWater
1pcChicken Stock cube
2tbsFish Sauce
5pcsKaffir Lime leaves
1/2cupThai Sweeet Basil
2tbsSugar
1pcrED cHILIsliced
Salt & White Pepper to marinated the chicken
Instructions
Marinate the chicken chunks with salt & pepper for about 30 minutes.
In the pressure cooker, combine Chicken, potatoes, carrots, coconut milk, water, chicken cube, fish sauce and kaffir lime leaves. Give it a stir.
Close the lid. Set VENT to SEAL. Set Mode to STEAM KPT 5 minutes. After the 5 minutes is up, allow it to ARM for 5 minutes. Then slowly releasing the pressure/steam.
Open the lid, toss half of the basil and sugar. Stir. ISR Thai Red Chicken Curry ready to be served. Before serving garnished with some basil leaves and sliced red chili