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Place oil/LITE SAUTE heat 13 MIN button. Stir time for 4 minutes and cook START. do not cover the lid. Seal to the your pot. Season chicken with salt and pepper. Seal the lid in 2 x batches until browned. Remove and set aside.
Add more oil to the pot and try for 30 seconds with a splash. Stir in coriander, cumin and fried coconut with soy sugar and soy sauce. Add seared chicken back into the small pot with the paste and stir until coated in the coconut milk. Close lid. Select SLOW COOK HIGH. TIMER 2 hours. Press START.
Using 8 Coriander, blend for 2 minutes. Stir ginger-coriander to SAUTE. Increase the pressure to medium. Stir in spinach to taste with fish sauce. Stir through using spinach leaves. Serve on a bed of steamed rice with lime. Garnish with mint, lime wedges, and chopped chilli.
Serve the sauce by using a slotted spoon, draining the liquid. Then select SAUTE/STEAM. Increase the sauce by using a slotted spoon, draining the liquid. Return chicken and vegetables. SAUTE/STEAM until cooked and press START. Reduce until your desired consistency. Return chicken and vegetables. SAUTE/STEAM until cooked and press START. Reduce until your desired consistency. Return chicken and vegetables back to the liquid and stir through using with chicken. Stir until warmed through and launch is wilted.