Josh curry

Ingredients

1.5kg meat (chicken, beef, lamb)

5 garlic cloves, minced

small knob of ginger

6 potatoes

2-3 medium brown onions

1 cup Maesri massaman curry paste

3 cups chicken stock

3 star anise

2 cinnamon sticks

birds eye chillis, optional

2 tbsp soy sauce

1 tbsp fish sauce

800ml coconut milk

30ml lime juice

neutral oil

Directions

1. Set the pressure cooker to saute mode, add 2 teaspoons neutral oil.

2. Cut the meat into large chunks, adding to the pressure cooker and cook until browned but not necessarily cooked through. Once finished, add to a bowl for safekeeping.

3. Chop the onions - slice the onion in half and then into roughly 1cm-thick portions.

4. Crush the garlic and grate the ginger. Add these to the pot and saute for about 1 minute or until fragrant.

5. Add the curry paste to the pressure cooker and spread evenly around the base. Saute this for roughly 2 minutes.

6. Add the meat to the pot.

7. Add the potatoes to the pot (cutting into chunky but equally sized portions).

8. Add the chicken stock to the pot. The chicken stock should just cover all the meat and potatos.

9. Add the soy sauce, fish sauce and lime juice.

10. Add all remaining aromatics (e.g. star anise, cinnamon stick) and stir in.

11. Turn the saute mode off & start pressure cooking on high for 20 minutes. After it finishes pressure cooking, let it natural release for 15 minutes.

12. Put rice on.

13. Once 10 minutes have passed, turn back on saute mode. Add the coconut milk to the curry and stir in.

14. Serve with rice, peanuts etc.!