Chicken And Pumpkin Red Curry

Cooking time: 10 minutes. Serves 4


INGRÉDIENTS

• 3 baby bok choy
• 500g chicken thigh fillet
• 2 tbsp rice bran oil
• 2 tsp fish sauce
• 1½ tbsp red curry paste
• 1 tsp brown sugar
• 270ml can coconut milk
• 250g pumpkin, peeled and cut into 2cm cubes
• 1 brown onion, peeled, halved and thinly sliced
• 2 tsp fresh, lime juice
• 2 kaffir lime leaves, very thinly sliced
• ½ cup freshly chopped coriander leaves
• Lime wedges to serve 

HOW TO MAKE

1. Cut chicken into large cubes. Wash and dry bok choy leaves, separate the white stem from the green tops.
2. Cut both parts into medium slices.
3. Set the Minut’Cook onto the Browning setting. Heat oil and add the chicken. Cook for 4 minutes or until lightly browned. Add curry paste, sugar and fish sauce stir well to combine with chicken. Add coconut milk and onion.
4. Close lid and set to Low Pressure setting - Timer: 4 minutes.
5. Add pumpkin, white stem of bok choy, lime juice and kaffir lime leaf. Cook a further 2 minutes. Check pumpkin is cooked and cook an extra few minutes if required.
6. Add green leaves of bok choy and coriander stir through and serve. Cook on Simmer setting  wilt bok choy leaves if required.
7. Serve with steamed rice and lime wedges.

Note : when preparing kaffir Lime leaves, cut out the centre vein before finely shredding