In a food processor or high speed blender, add the chilli, ginger, garlic, tomatoes, tomato paste, coriander/cilantro, basil, salt and pepper. Blitz to combine until is resembles a smooth paste.
Take out enough paste to fill ¼ of a cup and put in the fridge for serving. Hold the remaining paste to the side.
Add the vegetable oil to the inner pot of the pressure cooker. Do not use the lid while sautéing the meat. Keep the lid to the side.
Set pressure cooker to the “Saute/Sear” HIGH TEMP. Wait a minute or 2 for it to heat up.
Add the meat to the pot and brown it off. (about 3 or 4 minutes)
Add the coriander/cilantro basil paste to the inner pot (reserve the ¼ cup in fridge for serving)
Add the coconut cream and peanut butter to the pot. Stir to mix in.
Secure and lock in lid in clockwise direction. Set the valve to seal.
Select the menu by pressing the PRESSURE COOK button
Select the “MEAT/POULRTY” setting and adjust the cooking time to 20 minutes.
Press start to commence the cooking process.
Once timer has gone off, release pressure valve so steam can escape.
Remove lid and stir the curry. To thicken, make a cornflour slurry by adding the cornflour and water in a small cup, stirring to combine. Stir the cornflour slurry into the curry and stir to thicken.
Serve with basmati rice, and optional greens, such as beans, or broccoli