This Thaistyle chicken has a creamy green coconut curry sauce with just the right amount of spice and is made quickly and easily in your Instant Pot It is delicious served with rice
Prep Time
5 mins
Dificult
Medium
Servings
40 mins
Ingredients
Instructions
Mix coconut milk
chicken broth
curry paste
soy sauce
fish sauce
brown sugar
and basil in a bowl with a whisk until smooth. Set aside.
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil in the pot. Add chicken and saute
stirring occasionally until browned
3 to 4 minutes. Add lime zest
ginger
garlic
and jalapeno to the pot and cook
stirring
for 1 minute. Press Cancel.
Pour coconut curry mixture into the pot and stir well with a wooden spoon
scraping to loosen any browned bits from the bottom. 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 before the cooking time begins.
Release pressure carefully using the quick-release method according to manufacturer's instructions
about 5 minutes. Unlock and remove the lid. Select the Saute function once more. Add snow peas and bell pepper and cook until vegetables are crisp-tender
3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.
Recipe Tip
For more of a kick
you can double the jalapeno and add an additional tablespoon of curry paste.
