Chicken
Thai Red Curry Chicken with Coconut Milk
4 servings
porsjoner10 minutes
aktiv tid40 minutes
total tidIngredienser
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)
Fremgangsmåte
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.
Næringsinnhold
Porsjonsstørrelse
1
Kalorier
470 kcal
Totalt fett
34 g
Mettet fett
16 g
Umettet fett
16 g
Transfett
-
Kolesterol
166 mg
Natrium
1213 mg
Totalt karbohydrater
13 g
Kostfiber
2 g
Totalt sukker
4 g
Protein
33 g
4 servings
porsjoner10 minutes
aktiv tid40 minutes
total tid