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1/2 tbsp
vegetable oil
4 tbsp
Thai green curry paste
400g
diced chicken breast
1 tin (400ml)
coconut milk
200ml
hot chicken stock
1 tbsp
fish sauce
1 tsp
brown sugar
1
courgette, sliced into thin rounds
1
red pepper, sliced
100g
green beans
1/2 tbsp
vegetable oil
4 tbsp
Thai green curry paste
14oz
diced chicken breast
1 tin (400ml)
coconut milk
7fl. oz
hot chicken stock
1 tbsp
fish sauce
1 tsp
brown sugar
1
courgette, sliced into thin rounds
1
red pepper, sliced
3.5oz
green beans
Utensils
Step 1
Select SEAR/SAUTÉ and select HIGH. Press START/STOP and allow the pot to heat up for 3 minutes. Add the oil and curry paste and cook for 1 minute, stirring regularly.
Step 2
Add the chicken, coconut milk, chicken stock, fish sauce and brown sugar and mix well. Press START/STOP.
Step 3
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
Step 4
Select PRESSURE and set to HIGH and set the time to 5 minutes. Press START/STOP to begin.
Step 5
When pressure cooking is complete, allow pressure to natural release for 2 minutes. After 2 minutes, quick release the remaining pressure by turning the pressure release valve to the VENT position.
Step 6
Carefully remove lid when unit has finished releasing pressure. Select SEAR/SAUTE and select HIGH.
Step 7
Add the courgette, red pepper and green beans and cook for 4 minutes until the vegetables have softened but still retain a little bite.
Select SEAR/SAUTÉ and select HIGH. Press START/STOP and allow the pot to heat up for 3 minutes. Add the oil and curry paste and cook for 1 minute, stirring regularly.
1/2 tbsp
vegetable oil
4 tbsp
Thai green curry paste
400g
diced chicken breast
1 tin (400ml)
coconut milk
200ml
hot chicken stock
1 tbsp
fish sauce
1 tsp
brown sugar
1
courgette, sliced into thin rounds
1
red pepper, sliced
100g
green beans
1/2 tbsp
vegetable oil
4 tbsp
Thai green curry paste
14oz
diced chicken breast
1 tin (400ml)
coconut milk
7fl. oz
hot chicken stock
1 tbsp
fish sauce
1 tsp
brown sugar
1
courgette, sliced into thin rounds
1
red pepper, sliced
3.5oz
green beans
Step 2 of 8
Add the chicken, coconut milk, chicken stock, fish sauce and brown sugar and mix well. Press START/STOP.
1/2 tbsp
vegetable oil
4 tbsp
Thai green curry paste
400g
diced chicken breast
1 tin (400ml)
coconut milk
200ml
hot chicken stock
1 tbsp
fish sauce
1 tsp
brown sugar
1
courgette, sliced into thin rounds
1
red pepper, sliced
100g
green beans
1/2 tbsp
vegetable oil
4 tbsp
Thai green curry paste
14oz
diced chicken breast
1 tin (400ml)
coconut milk
7fl. oz
hot chicken stock
1 tbsp
fish sauce
1 tsp
brown sugar
1
courgette, sliced into thin rounds
1
red pepper, sliced
3.5oz
green beans
Step 3 of 8
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
1/2 tbsp
vegetable oil
4 tbsp
Thai green curry paste
400g
diced chicken breast
1 tin (400ml)
coconut milk
200ml
hot chicken stock
1 tbsp
fish sauce
1 tsp
brown sugar
1
courgette, sliced into thin rounds
1
red pepper, sliced
100g
green beans
1/2 tbsp
vegetable oil
4 tbsp
Thai green curry paste
14oz
diced chicken breast
1 tin (400ml)
coconut milk
7fl. oz
hot chicken stock
1 tbsp
fish sauce
1 tsp
brown sugar
1
courgette, sliced into thin rounds
1
red pepper, sliced
3.5oz
green beans
Step 4 of 8
Select PRESSURE and set to HIGH and set the time to 5 minutes. Press START/STOP to begin.
1/2 tbsp
vegetable oil
4 tbsp
Thai green curry paste
400g
diced chicken breast
1 tin (400ml)
coconut milk
200ml
hot chicken stock
1 tbsp
fish sauce
1 tsp
brown sugar
1
courgette, sliced into thin rounds
1
red pepper, sliced
100g
green beans
1/2 tbsp
vegetable oil
4 tbsp
Thai green curry paste
14oz
diced chicken breast
1 tin (400ml)
coconut milk
7fl. oz
hot chicken stock
1 tbsp
fish sauce
1 tsp
brown sugar
1
courgette, sliced into thin rounds
1
red pepper, sliced
3.5oz
green beans
Step 5 of 8
When pressure cooking is complete, allow pressure to natural release for 2 minutes. After 2 minutes, quick release the remaining pressure by turning the pressure release valve to the VENT position.
1/2 tbsp
vegetable oil
4 tbsp
Thai green curry paste
400g
diced chicken breast
1 tin (400ml)
coconut milk
200ml
hot chicken stock
1 tbsp
fish sauce
1 tsp
brown sugar
1
courgette, sliced into thin rounds
1
red pepper, sliced
100g
green beans
1/2 tbsp
vegetable oil
4 tbsp
Thai green curry paste
14oz
diced chicken breast
1 tin (400ml)
coconut milk
7fl. oz
hot chicken stock
1 tbsp
fish sauce
1 tsp
brown sugar
1
courgette, sliced into thin rounds
1
red pepper, sliced
3.5oz
green beans
Step 6 of 8
Carefully remove lid when unit has finished releasing pressure. Select SEAR/SAUTE and select HIGH.
1/2 tbsp
vegetable oil
4 tbsp
Thai green curry paste
400g
diced chicken breast
1 tin (400ml)
coconut milk
200ml
hot chicken stock
1 tbsp
fish sauce
1 tsp
brown sugar
1
courgette, sliced into thin rounds
1
red pepper, sliced
100g
green beans
1/2 tbsp
vegetable oil
4 tbsp
Thai green curry paste
14oz
diced chicken breast
1 tin (400ml)
coconut milk
7fl. oz
hot chicken stock
1 tbsp
fish sauce
1 tsp
brown sugar
1
courgette, sliced into thin rounds
1
red pepper, sliced
3.5oz
green beans
Step 7 of 8
Add the courgette, red pepper and green beans and cook for 4 minutes until the vegetables have softened but still retain a little bite.
