Thai sour chicken curry

Create this authentic Thai sour chicken curry quickly and deliciously in a pressure cooker.
thai sour chicken curry



1.Heat oil in 6-litre (24-cup) pressure cooker; cook chicken, in batches, until browned. Remove chicken from cooker.
2.Stir shrimp paste, coriander root and stem mixture, galangal and chilli in cooker until fragrant. Return chicken to cooker with tamarind, sauce, sugar and the water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 15 minutes.
3.Release pressure using the quick release method; remove lid. Stir in basil. Serve chicken drizzled with sauce.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe suitable to freeze.


Related stories