1kgboneless skinless chicken breastcut into 2-inch pieces
1tbspgreen curry paste (more to taste if you like it spicy)
5garlic cloveschopped
2tbspfresh gingerpeeled and chopped
1tbspfish sauce
1tbspsoy sauce
1tbspsugar
2large shallotspeeled and cut into thin slices
1red pepperseeded and cut into strips
2carrotspeeled and thinly sliced on the diagonal
250ggreen beanstrimmed and cut in half
350mlchicken stock
400mlcoconut milk
50gcoriander
2limescut into wedges
Instructions
Add the chicken to the inner pot along with the curry paste, garlic, ginger, fish sauce, soy sauce, sugar, shallots, peppers, carrots and chicken stock. Select SLOW COOK HIGH. Press TIME
ADJUSTMENT and press + button to increase the time to 3 hours.
Press START.
In the last hour of cooking, add the green beans and coconut milk and stir to combine.
Let the programme end. Tear most of the coriander leaves, stir through. Press CANCEL.
To serve, scatter the remaining coriander leaves over the top and serve with the wedges of lime.