Instant Pot Thai-Style Green Curry Chicken
Description
This Instant Pot Thai-style green curry chicken curry recipe has a creamy green coconut sauce made with curry paste. It has the right amount of spice.
Ingredients
•
1 (13 1/2 ounce) can coconut milk
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1/4 cup chicken broth
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3 tablespoons green curry paste
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2 tablespoons soy sauce
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1 tablespoon fish sauce
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1 tablespoon brown sugar
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1/2 teaspoon dried basil
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1 tablespoon vegetable oil
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1 pound skinless, boneless chicken thighs, chopped into bite-sized pieces
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1 jalapeno pepper, seeded and minced
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2 cloves garlic, minced
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1 lime, zested
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1 teaspoon grated fresh ginger
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6 ounces snow peas
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1 red bell pepper, cut into thin strips
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1/4 cup chopped cilantro
Directions
1
Whisk coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil together in a bowl until smooth; set aside.
2
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pot; add chicken and sauté, stirring occasionally, until browned, 3 to 4 minutes. Stir in jalapeño, garlic, lime zest, and ginger; cook and stir 1 minute. Press Cancel.
3
Stir coconut curry mixture into the pot with a wooden spoon until well combined, scraping the browned bits of food off the bottom of the pot. 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.
4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add snow peas and bell pepper; cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.