INSTANT POT THAI RED CURRY WITH CHICKEN

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. 

The thoughtful I had been utilizing is the one generally found in most American supermarkets. Changing brands had a BIG effect to the flavor of the curries.

Also try our recipe : Thai Mango Chicken Curry

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 :

1. Select ‘Saute’ and stir in red curry paste and 1/2 can of coconut milk until mixture is bubbly, about a minute or two.
2. Press 'Cancel'.
3. Stir in chicken, remaining coconut milk, and chicken broth.
4. Close Instant Pot and make sure steam release handle is in the ‘Sealing’ position.
5. Cook on 'Manual' (or 'Pressure Cook') mode for 4 minutes.
6. Do a Quick Release of pressure and open the Instant Pot.
7. Stir in fish sauce, brown sugar, lime juice, bell pepper, carrots, onions, bamboo shoots, and lime leaves.
8. Press 'Saute' and cook until vegetables are crisp-tender, 3 to 5 minutes.  (Be sure not to overcook.  Vegetables will continue to cook in the residual heat.)
9. Taste and adjust with more fish sauce, brown sugar or lime juice.
10. Stir in the Thai basil leaves.
11. Serve with Instant Pot Jasmine Rice

Source : bit.ly/2ffBgoZ

Read more our recipe : Thai Red Curry with Vegetables