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Thai Green Curry Chicken

super easy

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Ingredients

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4Nos chicken quarters, separated into thighs and drumsticks
1tbsp coconut oil
2.5 - 3tbsp Thai green curry paste
4cloves garlic, crushed
1Nos roughly chopped
2tbsp fish sauce
2/3cup coconut milk
¼ cup unsalted chicken stock (optional)
·1 - 2tbsp palm sugar
3Nos kaffir lime leaves
8-12Nos fresh Thai basil leaves (garnish)

Directions

1.

Press “Sauté” button on Cooker. Wait until indicator says HOT.

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2.

In “Sauté” mode, add coconut oil and Thai green curry paste into the pot. Sauté for 30 seconds until fragrant. Add kaffir leaves, chopped shallots and crushed garlic into the pressure and sauté for another 1½ minutes.

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3.

Pour coconut milk into the pressure and fully deglaze the pot with a wooden spoon. Add fish sauce, palm sugar, and kaffir lime leaves. Add a cup of water.

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4.

Add the chicken into the Cooker and set to “Chicken” mode.

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5.

Do a quick release of pressure, and open the lid

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6.

Add the fish sauce or palm sugar if necessary. Stir in Thai basil leaves.

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7.

Serve immediately over jasmine rice.

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