Instant Pot Chicken Red Curry

READY IN: 26mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set the instant pot on saute and boil the bamboo for 5 minutes. Drain and set aside.
  • Rinse the inner pot and set on saute mode on high. Add in the vegetable oil, lemongrass, kaffir lime leaves and red curry paste. Saute for 1-2 minutes and then stir in the chicken. Saute for another 1 minute.
  • Add in 1 cup of water and make sure nothing is stuck to the pot. Add in bamboo and salt. Cook on high pressure for 5 minutes and NPR for 5 minutes. Use this time to prep the vegetables and to make a cornstarch slurry by adding 2 tbsp of water to the cornstarch.
  • When the pin drops, open the lid and switch to saute mode on high. Add your vegetables, coconut milk and cornstarch slurry. Boil for 2-3 minutes until vegetables are tender. Add fish sauce right before serving.
  • Serve with steamed rice, cilantro, fresh Thai basil and chilis.
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