Instant Pot Thai Style Green Curry Chicken Food

INSTANT POT THAI GREEN CURRY CHICKEN

Instant Pot Thai Green Curry Chicken image

Taken from paintthekitchenred.com. Can turn out a bit spicy depending on the curry paste you choose. I recommend Mae Ploy.

Provided by Da Huz

Categories Thai

Time 35m

Yield 8 , 8 serving(s)

Number Of Ingredients 16

Ingredients

6 tablespoons thai green curry paste
2 teaspoons coriander powder
1 teaspoon cumin powder
1 onion, sliced
2 (14 ounce) cans coconut milk
2 lbs cubed chicken breasts
1/2 cup chicken broth
2 tablespoons fish sauce
2 tablespoons lime juice
1 green bell pepper, julienned
1 zucchini, julienned
2 cups fresh green beans, trimmed
1 (14 ounce) can bamboo shoots
4 keffir fresh lime leaves
1/2 cup Thai basil
add chicken, broth, fish sauce, and lime juice

Steps:

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 Facts : Calories 431.4, Fat 32.2, SaturatedFat 21.9, Cholesterol 72.6, Sodium 491.7, Carbohydrate 10.7, Fiber 2.6, Sugar 4.2, Protein 28.7

INSTANT POT® THAI-STYLE GREEN CURRY CHICKEN

Instant Pot® Thai-Style Green Curry Chicken image

This Thai-style chicken has a creamy green coconut curry sauce with just the right amount of spice, and is made quickly and easily in your Instant Pot®. It is delicious served with rice.

Provided by fabeveryday

Categories World Cuisine Recipes Asian Thai Main Dishes Curry

Time 40m

Yield 4

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 427.1 calories, Carbohydrate 15 g, Cholesterol 68.8 mg, Fat 38 g, Fiber 3.2 g, Protein 27.4 g, SaturatedFat 21.2 g, Sodium 1088.4 mg, Sugar 6.7 g

INSTANT POT® RED THAI CURRY CHICKEN

Instant Pot® Red Thai Curry Chicken image

Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. Enjoy hot with jasmine rice. If you like, add Thai basil leaves.

Provided by Jessica DiPonziano

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 5

Number Of Ingredients 10

Ingredients

1 tablespoon cooking oil
2 tablespoons red curry paste, or more to taste
1 ½ pounds thin chicken breasts, cut into 1-inch strips
1 (14 ounce) can unsweetened light coconut milk
1 tablespoon fish sauce, or more to taste
1 tablespoon palm sugar
1 cup sliced yellow onion
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced orange bell pepper

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.

Nutrition Facts : Calories 382.5 calories, Carbohydrate 20.4 g, Cholesterol 77.5 mg, Fat 22 g, Fiber 1.6 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 597 mg, Sugar 6.5 g

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