Instant Pot Thai Green Curry Chicken
Taken from paintthekitchenred.com. Can turn out a bit spicy depending on the curry paste you choose. I recommend Mae Ploy.
Ingredients
- 6tablespoons thai green curry paste
- 2teaspoons coriander powder
- 1teaspoon cumin powder
- 1onion, sliced
- 2(14 ounce) cans coconut milk
- 2lbs cubed chicken breasts
- 1/2cup chicken broth
- 2tablespoons fish sauce
- 2tablespoons lime juice
- 1green bell pepper, julienned
- 1zucchini, julienned
- 2cups fresh green beans, trimmed
- 1(14 ounce) can bamboo shoots
- 4keffir fresh lime leaves
- 1/2cup Thai basil
- add chicken, broth, fish sauce, and lime juice
Directions
In your instant pot, saute curry paste with spices for 30 seconds, until fragrant.
Add onion and saute a couple of minutes.
And coconut milk, chicken, broth, fish sauce, and lime juice. Seal cooker, bring to pressure, and cook 4 minutes.
Do a quick release. Add bell pepper, zucchini, green beans, and bamboo shoots. Saute for about 5 minutes or until veggies reach your desired level of tenderness.
Add lime leaves and basil and serve with rice.
Nutrition
- Info
- Fat: 32.2Calories: 431.4Saturated Fat: 21.9Sodium: 491.7Fiber: 2.6Sugar: 4.2Carbohydrate: 10.7Cholesterol: 72.6Protein: 28.7
Source: https://www.food.com/recipe/instant-pot-thai-green-curry-chicken-536643?photo=cGhvdG8tNDE2ODEw