10
LEMONGRASS & COCONUT CHICKEN CURRY
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Serves: 4
(Heat up time: 15 minutes / Manual de-pressurizing time: 2-3 minutes)
Ingredients:
2 stalks lemongrass, (white ends only)
6 skinless chicken thighs, cut into 3cm pieces
400ml coconut milk
250ml chicken stock or water
1 red onion, peeled & sliced
2 cm piece of ginger, peeled & nely grated
2 cloves garlic, peeled & crushed
1 tsp ground turmeric
1 stick cinnamon
1 whole star anise
salt & cracked black pepper, to taste
To serve:
Steamed jasmine rice, lime wedges,
Thai basil or coriander leaves
Method:
1. Bruise the lemongrass with a meat tenderizer or rolling pin, to release the avours. Add to
the multi cooker pot with the remaining ingredients and lock the lid in place. Select SOUP/
CURRY, ensuring the exhaust valve is in the sealed position. Once preheated, the timer will
begin counting down from 30 minutes.
2. Cook the curry for 5 minutes, or until the timer display 25 minutes. Manually vent the steam
using the quick release method. Carefully remove the lid. Use tongs to discard the whole
spices.
TIP: Serve curry with steamed rice, lime and herbs if desired.
Other serving suggestion:
Replace some of the chicken with vegetables such as green beans, carrot, sweet potato or
potato, or remove the chicken entirely for a vegetarian version.
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