Right now Pot Thai Red Curry with Chicken is simply brilliant! It makes an ideal feast when matched with Jasmine Rice, and it meets up so rapidly in the Instant Pot. To make it a genuine one-pot dinner, cook rice and Thai red curry together utilizing the Pot in Pot technique! Ideal for a bustling weeknight supper.
Thai food is one of my unsurpassed most loved cooking styles. For a very long time, we just went to eateries to get our Thai fix. What's more, in the event that I at any point attempted to make Thai sustenance, the flavor was off by a long shot to what my most loved eateries served, thus I simply didn't trouble.
At long last, I discovered that the key to making incredible tasting Thai curries is to utilize the correct sort of curry glue.
Also try our recipe : CREAM CHEESE BEAN DIP #dinner #lunch
Ingredients :
- 3 Tbsp Thai red curry paste preferably Maesri or Mae Ploy brand
- 14 oz. (1 can) regular-fat coconut milk
- 1 lb boneless chicken breasts or thighs sliced into thin bite-size pieces
- 1/4 cup chicken broth
- 2 Tbsp fish sauce more to taste
- 2 tsp brown sugar or to taste
- 1 Tbsp lime juice
- 1 cup red and/or green bell pepper cubed
- 1 cup carrots sliced
- 1/2 cup onion cubed
- 1/2 cup canned bamboo shoots
- 4 lime leaves slightly bruised *
- 12 Thai Basil leaves
Instructions :
- Select ‘Saute’ and stir in red curry paste and 1/2 can of coconut milk until mixture is bubbly, about a minute or two.
- Press 'Cancel'.
- Stir in chicken, remaining coconut milk, and chicken broth.
- Close Instant Pot and make sure steam release handle is in the ‘Sealing’ position.
- Cook on 'Manual' (or 'Pressure Cook') mode for 4 minutes.
Read more our recipe : Bruschetta Grilled Chicken Zoodle Bowls #dinner #chicken
0 Comments