The perfect blend of spice and creaminess makes this dish perfect for winter!
Heat oil in Pressure Cooker on medium heat, add diced onion and Thai red curry paste. Cook for 3 mins until onions are soft.
Add pumpkin, potatoes, carrots and chicken stock.
Bring to boil and then close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen). Agitate the pot occasionally to avoid burning food.
Once at pressure, reduce the heat to just enough to maintain the pressure, and cook at pressure for 6mins.
Remove Pressure Cooker from heat, use the Quick Release method to release the pressure.
Allow to cool a little then blend until smooth. Add Fish Sauce, juice of lime, brown sugar and stir.
Blend in coconut cream to preference and sprinkle fried shallots to serve.
Add chilli in for that extra kick!
delicious, quick and easy.
that should read 4 potatoes. not 4 pumpkin. ive made this its delicious