Description
No turning back once you make this Instant Pot Thai Chicken Curry – its so fast and easy! Plus I have tips to make store bought curry paste taste amazing!
Equipment
Instant Pot
Ingredients
3tablespoonsOil, preferably Coconut Oil
1/2teaspoonGinger , paste
1/2teaspoonGarlic , paste
4tablespoonsThai Curry Paste, approx 85g
400gramsChicken , boneless skinless thighs, cut into 1.5 inch pieces
1/2Red Onion, sliced
3/4cupChicken Stock
3/4teaspoonSalt, adjust to taste
4-5Kaffir Lime Leaves
2teaspoonsFish Sauce
1-1.5tablespoonsPalm Sugar / Jaggery / Coconut Sugar / Sugar
1 3/4cupCoconut Milk
1cupBroccoli Florets
1cupBell Peppers, cubed (red and yellow)
1/2cupZucchini, diced
1/2cupThai Basil / Holy Basil, loosely packed
1/2Juice of Lime
Instructions
Instant Pot Method:
- Switch on the Instant Pot on Saute mode. Heat coconut oil and add ginger paste, garlic paste and Thai red curry paste. Saute for 1-2 minutes and add chicken. Saute the chicken for a minute or so till the curry paste coats it well.
- Add onions and mix. Pour in chicken stock, along with salt and kaffir lime leaves. Place the lid and adjust the valve to sealing. Pressure cook on manual for 6 minutes. Once the timer goes off, release pressure manually by turning the valve from sealing to venting (be careful not to use your hands use a spoon)
- Turn on the saute mode and add fish sauce, palm sugar, coconut milk and all the veggies except basil and lime juice. Mix well and simmer for 8-10 minutes till the veggies are tender. Turn off the instant pot and add basil and lime juice. Mix well and serve hot with steamed rice.
Traditional Pressure Cooker:
Follow steps 1 and 2 and pressure cook for 3 whistles. Add 1 cup chicken stock instead of 3/4 cup for a traditional pressure cooker. Release the pressure and then follow step 3 as mentioned above.
Notes
2. Brand of Curry Paste: I use a brand called Pantai for both red and green curry pastes
4. Curry Paste: You can swap Thai red curry paste for the same amount of Thai green curry paste
6. Veggies: Feel free to use any combination of veggies you like.
8. Storing: Leftovers keep well in the fridge for 2-3 days
Nutrition
Calories: 468kcal, Carbohydrates: 15g, Protein: 14g, Fat: 41g, Saturated Fat: 22g, Cholesterol: 37mg, Sodium: 801mg, Potassium: 575mg, Fiber: 2g, Sugar: 7g, Vitamin A: 3927IU, Vitamin C: 76mg, Calcium: 66mg, Iron: 5mg
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