Instant Pot Chicken Curry Thai Green Curry Recipe

Instant Pot Thai Green Curry with Chicken Paint The …

WebAug 1, 2017 · Select Saute mode and stir in green curry paste and ½ can of coconut milk until mixture is bubbly, about a minute or two. Stir in …

1. Select Saute mode and stir in green curry paste and 1/2 can of coconut milk until mixture is bubbly, about a minute or two.
2. Stir in coriander and cumin and cook for 30 seconds.
3. Press Cancel.
4. Stir in chicken, remaining coconut milk, and chicken broth.

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Instant Pot Thai Green Curry Chicken Tested by Amy …

WebJan 23, 2017 · Set the chicken pieces aside in a large serving bowl. Pro Tip: If you think the green curry sauce is too oily, use a Fat separator to …

1. Prepare Pressure Cooker: Heat up your pressure cooker over medium heat (Instant Pot: press Sauté button). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
2. Sauté Thai Green Curry Paste: Add 1 tbsp (14g) of coconut oil and 2.5 - 3 tbsp Thai green curry paste into the pressure cooker. Sauté for 30 seconds until fragrant. Add chopped shallots and crushed garlic into the pressure cooker and sauté for another 1 ½ minute.
3. Deglaze Pot: Pour ⅔ cup (167ml) coconut milk into the pressure cooker and fully deglaze the pot with a wooden spoon. Add in 2 tbsp (30ml) fish sauce, 1 tbsp (15g) palm sugar, and 3 kaffir lime leaves. You may want to add in ¼ cup (63ml) unsalted chicken stock to help it get up to pressure. It was fine for us to leave it out. Mix well.
4. Pressure Cook Green Curry Chicken: Add the chicken into the pressure cooker. If you like your eggplants really soft, you can layer the Thai eggplants on top now. Close the lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Open the lid carefully.

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Instant Pot Chicken Curry A Spicy Perspective

WebJan 8, 2021 · Set a large 6+ quart Instant Pot to Sauté. Add the coconut oil, chopped onions, minced garlic, and kaffir lime leaves. Sauté for 2 …

1. Prep work: Cut the chicken into 1-inch chunks. Peel the onion and remove the bell pepper seeds. Chop the onion, bell peppers, and zucchini into roughly 1-inch chunks. Keep them separate to add at different times. Mince the garlic. Crush the kaffir lime leaves in your hand to release the oils. Drain the bamboo shoots.
2. Set a large 6+ quart Instant Pot to Sauté. Add the coconut oil, chopped onions, minced garlic, and kaffir lime leaves. Sauté for 2 minutes to soften. Deglaze the bottom of the pot with ¼ cup water.
3. Add in the curry paste, fish sauce, palm sugar, and coconut milk. Stir well. Then mix in the chopped chicken.
4. Lock the lid into place. Set the Instant Pot on Pressure Cook High for 4 minutes. Once the timer goes off, perform a quick release. When the steam button drops it is safe to open the IP.

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