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.
Serves 4-5
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
75g mangetout
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.
