Instant Pot® Thai-Style Green Curry Chicken recipe
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Ingredients
- 1 (13.5 ounce) can coconut milk ¼ cup chicken broth 3 tablespoons green curry paste 2 tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon brown sugar ½ teaspoon dried basil 1 tablespoon vegetable oil 1 pound skinless, boneless chicken thighs, chopped into bite-sized pieces 1 lime, zested 1 teaspoon grated fresh ginger 2 cloves garlic, minced 1 jalapeno pepper, seeded and minced 6 ounces snow peas 1 red bell pepper, cut into thin strips ¼ cup chopped cilantro
Nutrition Info
- 427.1 caloriescarbohydrate: 15 gcholesterol: 68.8 mgfat: 38 gfiber: 3.2 gprotein: 27.4 gsaturatedFat: 21.2 gservingSize: -sodium: 1088.4 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Thai-Style Green Curry Chicken
Directions
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Mix coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil in a bowl with a whisk until smooth. Set aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add chicken and saute, stirring occasionally until browned, 3 to 4 minutes. Add lime zest, ginger, garlic, and jalapeno to the pot and cook, stirring, for 1 minute. Press Cancel.
Pour coconut curry mixture into the pot and stir well with a wooden spoon, scraping to loosen any browned bits from the bottom. Close and lock the lid. Select High pressure according to manufacturer's instructions, set timer for 6 minutes. Allow 10 minutes for pressure to build before the cooking time begins.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the Saute function once more. Add snow peas and bell pepper and cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.