Food doesn’t get much faster than this, from start to finish this is ready in under 8 minutes when cooked in the pressure cooker. Aromatic and fragrant this is a delicious curry.
1 tbsp. vegetable oil
3-4 tbsp. Thai red curry paste (see tip below)
1 onion, chopped
1 tsp. fresh ginger, grated
1 x 400g tin coconut milk
1 x 150ml carton coconut cream
2 fresh lime leave, shredded
1 stick lemongrass, sliced in half
1 tbsp. Thai fish sauce
1 tbsp. brown sugar
100g baby corn, sliced in half
2 x pack raw jumbo prawns, thawed
1/2 lime, juiced
small bunch Thai basil/ coriander, chopped
Serve with steamed Jasmine rice
1. Add oil to the cooking pot and add the curry paste, onions, ginger and saute for a minute or two to soften the onion.
2. Add the coconut milk, coconut cream, shredded lime leaves, lemongrass, fish sauce and brown sugar and bring to the boil. Cancel the saute function.
3. Add the mangetout, baby corn, prawns and the lime juice and give it a stir.
4. Secure the lid and press the FAST cooking function, reduce the time to 3 minutes and cook under pressure.
5. When the cooking has finished, release the pressure using the quick release method, using an oven glove.
6. Serve in bowls with steamed Jasmine rice and sprinkle the curry with chopped Thai basil or coriander.
Tip: It is important to get a good quality Thai curry paste, the Thai brands are always the best Mae Ploy is a really good brand which is available is the Asian section of large supermarkets. Keep it in the freezer and use as required. It keeps for ages.
If you are not using a pressure cooker, simply cook in a large frying pan adding the prawns when the vegetables are tender, and cook until the prawns go pink and are thoroughly cooked.