Philips HD2137 - Green Chicken Curry

1 tbsp. peanut oil
1kg chicken thigh fillets, quartered
¼ cup green curry paste
1 cup(250ml) coconut cream
2 medium zucchini, sliced thickly
1 tbsp. fish sauce
1 tbsp. lime juice
1 tbsp. grated palm sugar
⅓ cup each loosely packed fresh coriander
and thai basil leaves
2 green onions, sliced thinly
INGREDIENTS
Green chicken curry
SERVES 4~6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
30 mins
pressure
4 hrs 10 mins
slow
Pre+Cooking me
or
1. Add oil and chicken to the inner pot. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 10 minutes and press START
(Do not close the lid); cook unl golden brown
2. Add paste, zucchini, fish sauce, lime juice, palm sugar and onions. Press SAUTÉ/SEAR LOW TEMP buon,
set cooking me for 3 minutes and press START (Do not close the lid).
3. Add coconut cream.
4. Seal lid, cook on SLOW COOK LOW TEMP for 5 hours or cook on MEAT/POULTRY in Pressure cooking for 15 mins. Press START.
5. Sr in sauce, juice, sugar and half the herbs; season to taste. Serve curry sprinkled with remaining herbs and onion.
43Chicken