Thai Red Curry Chicken with Coconut Milk

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 40 minutes

Zutaten

1 tablespoon cooking oil

2 garlic cloves (minced)

1 tablespoon minced fresh ginger

1 teaspoon ground coriander

2 to 3 tablespoons Thai red curry paste

1 14-ounce can coconut milk, divided

4 skinless (bone-in chicken thighs)

3 makrut lime leaves (optional)

Assorted vegetables (I used 1 red bell pepper, 2 sliced carrots, and 1 12-ounce package of frozen green beans)

2 tablespoons fish sauce

Juice of 1 lime

1 tablespoon brown sugar

¼ cup julienned fresh basil (optional)

Anweisungen

Turn the Instant Pot on to Saute. Add the oil and once the oil is hot, add the curry paste and 2 tablespoons of the thick cream at the top of the can of coconut milk. Cook, stirring, for a minute or 2, and then add the garlic, ginger, and coriander. Cook for about 30 seconds more.

Add the remaining coconut milk, lime leaves, if using, and chicken.

Cover the pot, set the valve to the sealing position, and set the pot to cook on high pressure for 15 minutes if using boneless chicken or 20 minutes if using bone-in chicken.

When the pressure cooking time is up, quick-release the pressure and add the vegetables.

Cover the pot again, set the valve to the sealing position, and set to pressure cook for 0 minutes.

When the cooking time is up, quick release the pressure again and stir in the fish sauce, lime juice, brown sugar, and basil, if using. Serve immediately.

Nährwertangaben

• Portionsgröße: 1
• Kalorien: 470 kcal
• Gesamtfett: 34 g
• Gesättigtes Fett: 16 g
• Ungesättigtes Fett: 16 g
• Cholesterin: 166 mg
• Natrium: 1213 mg
• Gesamtkohlenhydrate: 13 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 4 g
• Eiweiß: 33 g