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