Instant Pot Thai Curry Chicken Recipe

2      Reviews by:    Betty Washington   Instant Pot Thai Curry Chicken Recipe uses olive oil, onion, ginger, garlic, chicken, curry paste, sugar, fish sauce, coconut milk, broth, lime juice and other ingredients in making this delicious thai curry chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Thai    Servings:6 Nutrition facts:405 calories16.3 grams fat Print Preview Rate This Recipe Prep Time:   17 Minutes Cook Time:   12 Minutes Total Time:   29 Minutes

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium onion, diced roughly
• 5 slices of ginger
• 2 garlic cloves, sliced
• 1.5 lb chicken, diced
• 1/3 cup red curry paste
• 2 tsp sugar
• 1 tbsp fish sauce
• 1 cup thickened coconut milk
• 2/3 cup chicken stock
• Juice of 1/2 lime
• 1 large carrot, sliced
• 1/2 large zucchini, sliced
• 1/2 head of broccoli, florets cut in halve
• 1 red pepper, sliced
• To thicken:
• 2 tablespoons tapioca or arrowroot flour
• 1/4 cup coconut cream

DIRECTIONS

• Turn the Instant Pot on and press the Sauté button. Once the pot is hot, add the olive oil, onion, ginger and garlic and stir through. Cook for 1 minute, stirring, then add the chicken. Add the curry paste and stir through the chicken. Now, add the sugar, fish sauce, coconut cream and chicken stock. Stir through well and press Cancel to stop the Sautéing.
• Pop the lid on top and lock, making sure the valve is pointing to Sealing. Press Manual/Pressure Cook, HIGH pressure and set to 7 minutes. The Instant Pot will say ON and it will take about 5-10 minutes for the pressure to build up, after which the timer will start. Though, the curry will be cooking during the whole time. Once the timer finishes, allow a couple of minutes for natural release, then use the quick release method.
• Open the lid and press the Sauté button again. Add juice of half a lime and stir through. Have a little taste. Add more salt or fish sauce if needed. Add all the vegetables and cook on Sauté for 3-4 minutes, stirring a few times.
• Dissolve the tapioca or arrowroot flour in 2 tablespoons of water. Stir into the curry to thicken the sauce. Finish adding the remaining coconut cream and then stir in cilantro. Notes: Coconut milk: Use full-fat coconut milk that is at least 60% coconut content (not the diluted drinking coconut milk). Refrigerate ahead of time so that the thickened milk (coconut cream) separates from the liquid. Using the thickened part will give you creamier curry but of course, you can also add the whole can with cream and liquid. Stovetop method: If making this curry on a stovetop, repeat the first few steps and once all the ingredients are in the pot, simply cook over medium heat, covered with a lid, for 20-25 minutes.

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