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Pressure cooker Thai red curry
Fruit and vegetables
2 large
courgettes
, cut into chunks
2 red
chillies
, deseeded and finely sliced
1 handful
Thai basil
Tins, packets and jars
1 heaped tbsp Thai red
curry paste
(I used Mae Ploy)
500ml/18fl oz reduced salt
chicken stock
400ml tin
coconut milk
300g/10½oz
jasmine rice
, cooked according to packet instructions
Cooking ingredients
1 tbsp
vegetable oil
2 tbsp Thai
fish sauce
2 tbsp light
brown sugar
Meat, fish and poultry
4 good quality
chicken legs
, approx. 1kg/2lb 4oz
Other
2
lime leaves
Back to recipe
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