Thai Chicken Coconut Curry

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 I finally gave in to the craze of instant pot and honestly it has been a life saver. I am not saying its going to replace all of the cooking utensils that you have collected over the years or the food taste much better when cooked in this. But what I can say is its a life saver for all you crazy busy people who would prefer to have a home cooked meal without having to baby sit the pan or even a traditional pressure cooker.

That said, I have been experimenting a lot with some amazing successes and some not so amazing ones :) 

There are so many versions of Instant pot and each one has its own set of buttons and settings. 

What I have ? 

I have Instant Pot 6qt Duo Gourmet Multi-Use Pressure Cooker. 

I am far from mastering all the tips and tricks of cooking in it but decided to share the success with you.


Ingredients: 

  1. Olive oil :2 to 3 tablespoons( you can choose to use coconut oil for more flavor)
  2. Yellow onion : 1 medium, diced small
  3. Boneless skinless chicken breast: 1 pound , diced into bite-sized pieces
  4. Garlic: 3 cloves , finely minced 
  5. Grated ginger: 2 to 3 teaspoons 
  6. Ground coriander: 2 teaspoons 
  7. Coconut milk: one 13-ounce can
  8. Carrots: 1 large diced into chunks 
  9. Thai Red Curry paste : 1 -3 tablespoons (adjust to your taste)
  10. Salt: to taste
  11. Freshly ground black pepper: 1/2 teaspoon or to taste 
  12. Lime juice: 1 tablespoon 
  13. Sugar: 1 to 2 tablespoons , optional and to taste
  14. Fresh Basil : Finley chopped for garnish will be awesome 
Process:
Turn on the Instant pot to sauté mode.
Add oil , onion, and sauté over until the onion begins to soften about 5 minutes; stir intermittently.
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. 
Change the mode to Meat and manually set it to 10 mins.

Let the pressure release naturally .

Open the lid and add basil leaves stir well and serve immediately with some hot steamed rice.

I was out of basil so no basil for me :( 

But on the up side it turned out real good.


This recipe can easily be prepared in a pan , same steps just keep the heat to medium, and allow mixture to gently boil for about 10 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

Do try the recipe and let me know.

Til then happy blogging
Rakhee

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