INSTANT POT® THAI RED CURRY WITH CHICKEN
This sumptuous restaurant-worthy recipe is a perfect use of the Instant Pot®. The Thai red curry can be as mild or spicy as you'd like. Chock-full of vegetables and so aromatic, this dish will have the family climbing over one another to get a seat at the dinner table.
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h12m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot®) on 'Saute' mode. Add onion and garlic; saute until soft, about 3 minutes. Add celery and cook until bright green, about 2 minutes longer. Add potatoes, cherry tomatoes, and carrots. Stir to combine.
- Place chicken slices on top of the sauteed vegetables. Pour coconut milk over chicken. Add fish sauce and allow liquid to come to a boil, about 5 minutes. Mix in water, frozen peas, curry paste, brown sugar, and crushed bouillon cubes.
- Place lid on the pot and lock in place. Bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Release pressure through natural-release method, about 20 minutes.
Nutrition Facts : Calories 489.4 calories, Carbohydrate 69.3 g, Cholesterol 22.7 mg, Fat 22.1 g, Fiber 7.5 g, Protein 20.1 g, SaturatedFat 13.4 g, Sodium 1144.3 mg, Sugar 8.8 g
INSTANT POT THAI CHICKEN CURRY
Making an authentic Thai curry can be a labour of love, especially if you make your own curry paste, but there is a much simpler and quicker way. This Instant Pot Thai chicken curry is made in 30 minutes using ingredients you can find in most grocery stores. That's why we call it a curry in a hurry.
Provided by Instant Pot Eats
Categories Main
Time 30m
Yield 4
Number Of Ingredients 21
Steps:
- Turn the Instant Pot on and press the Sauté button. Once the pot is hot, add the olive oil, onion, ginger and garlic and stir through. Cook for 1 minute, stirring, then add the chicken.
- Add the curry paste and stir through the chicken. Now, add the sugar, fish sauce, coconut cream and chicken stock. Stir through well and press Cancel to stop the Sautéing.
- Pop the lid on top and lock, making sure the valve is pointing to Sealing. Press Manual/Pressure Cook, HIGH pressure and set to 7 minutes. The Instant Pot will say ON and it will take about 5-10 minutes for the pressure to build up, after which the timer will start. Though, the curry will be cooking during the whole time.
- Once the timer finishes, allow a couple of minutes for natural release, then use the quick release method (point the top valve to Venting) to let off the rest of the pressure. Be careful of the hot steam jet!
- Open the lid and press the Sauté button again. Add juice of half a lime and stir through. Have a little taste. Add more salt or fish sauce if needed.
- Add all the vegetables and cook on Sauté for 3-4 minutes, stirring a few times.
- Dissolve the tapioca or arrowroot flour in 2 tablespoons of water. Stir into the curry to thicken the sauce. Finish adding the remaining coconut cream and then stir in cilantro.
Nutrition Facts : Calories 502 calories, Sugar 5.9 g, Sodium 984.1 mg, Fat 29.5 g, SaturatedFat 18.9 g, TransFat 0 g, Carbohydrate 18.2 g, Fiber 3.6 g, Protein 42.5 g, Cholesterol 119.8 mg
INSTANT POT® RED THAI CURRY CHICKEN
Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. Enjoy hot with jasmine rice. If you like, add Thai basil leaves.
Provided by Jessica DiPonziano
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 20.4 g, Cholesterol 77.5 mg, Fat 22 g, Fiber 1.6 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 597 mg, Sugar 6.5 g
INSTANT POT CHICKEN RED CURRY
Thai style red curry is our go-to dish at least once a week served up with spicy peppers! Sometimes I switch it up with green curry paste. Feel free to add more vegetables if you'd like. Long beans and bamboo are my musts!
Provided by tacocat1000
Categories Curries
Time 26m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 716.8, Fat 58.6, SaturatedFat 28.3, Cholesterol 191, Sodium 1469.4, Carbohydrate 6.5, Fiber 0.8, Sugar 1.2, Protein 42.3
PRESSURE-COOKER THAI RED CURRY
Cooked in an Instant Pot or pressure cooker in under an hour, butternut squash takes on a velvety texture and mellow sweetness that blend well with the ingredients of a Thai curry. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Heat oil in a 6-to-8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to saute. Add shallots, garlic, and mushrooms and cook, stirring, until shallots are golden, 6 to 8 minutes. Add curry paste and fish sauce and cook, stirring, until fragrant, about 1 minute. Add squash, coconut milk, 1 1/2 cups water, and 1/2 teaspoon each salt and pepper.
- Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 12 minutes. Remove from heat and quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.
- Stir in noodles and let stand until tender, about 5 minutes. Add lime juice; stir to combine. Transfer curry to bowls, top with peanuts and cilantro, and serve.
INSTANT POT THAI CURRY CHICKEN
Make and share this Instant Pot Thai Curry Chicken recipe from Food.com.
Provided by Angela Polly
Categories Asian
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- On saute mode:.
- In coconut oil, saute the Thai red curry paste with garlic, ginger, and peppers.
- Add the fresh chicken (thighs would be good to use as well), salt and pepper.
- Pour in 1-2 c chicken broth, place lid.
- Manually pressure cook on high for 8 mins.
- Quick release.
- Add in spinach and coconut milk.
- *Also would be good to try with shrimp instead of shrimp (adjust cook time) or other vegetables like broccoli, carrots, snow peas, etc.
Nutrition Facts : Calories 355.8, Fat 37.5, SaturatedFat 32.9, Sodium 34.7, Carbohydrate 7.3, Fiber 1.2, Sugar 1.1, Protein 3.8
More about "instant pot thai red curry with chicken recipes"
INSTANT POT THAI RED CURRY WITH CHICKEN - PAINT THE …
From paintthekitchenred.com
Ratings 134Calories 246 per servingCategory Main Dishes
- Select Saute and stir in red curry paste and 1/2 can of coconut milk until mixture is bubbly, about a minute or two.
- Heat red curry paste and 1/2 can of coconut milk in a medium saucepan over medium heat until the mixture is bubbly and fragrant, about a minute or two.
INSTANT POT THAI RED CURRY CHICKEN - MINISTRY OF CURRY
From ministryofcurry.com
4.5/5 (44)Calories 237 per servingCategory Entree
- Set the Instant Pot to Saute(more) mode and heat oil. Add 2 tablespoons of red curry paste. Saute for 30 seconds.
- Close Instant Pot with the pressure valve to sealing. Pressure Cook (Hi) for 2 minutes followed by 10 minute Natural Pressure Release. (Increase cook time for thicker chicken breasts to 4 mins)
THAI RED CURRY WITH CHICKEN - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
THAI CHICKEN CURRY {SLOW COOKER OR INSTANT POT METHOD}
From cookingclassy.com
INSTANT POT® RED THAI CURRY CHICKEN - WORLDRECIPES.ORG
From worldrecipes.org
INSTANT POT BEEF THAI RED CURRY - TASTE AND SEE
From tasteandsee.com
POT IN POT RECIPE: THAI GREEN CURRY CHICKEN & JASMINE RICE IN …
From pinterest.ca
INSTANT POT THAI RED CURRY CHICKPEAS - PIPER COOKS
From pipercooks.com
QUICK AND EASY INSTANT POT THAI RED CURRY WITH CHICKEN
From ourperfectchaos.com
INSTANT POT THAI RED CHICKEN CURRY - WONDERMOM WANNABE
From wondermomwannabe.com
INSTANT POT THAI CHICKEN CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
THAI CURRY CHICKEN INSTANT POT - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
INSTANT POT CHICKEN CURRY - PRESSURE COOK RECIPES
From pressurecookrecipes.com
THAI CHICKEN CURRY IN THE INSTANT POT - ALL WAYS DELICIOUS
From allwaysdelicious.com
INSTANT POT THAI RED CURRY WITH VEGETABLES
From profusioncurry.com
INSTANT POT THAI RED CURRY CHICKEN (QUICK AND EASY RECIPE)
From momswhosave.com
INSTANT POT THAI CURRY [VEGAN] - THIS HEALTHY KITCHEN
From thishealthykitchen.com
INSTANT POT: THAI CHICKEN RED CURRY – WRITING WITH MY MOUTH FULL
From writingwithmymouthfull.com
THAI COCONUT CURRY CHICKEN (INSTANT POT) | MY HEART BEETS
From myheartbeets.com
INSTANT POT THAI RED CURRY CHICKEN (QUICK AND EASY RECIPE)
From ceedeelux.com
INSTANT POT THAI RED CURRY WITH CHICKEN | RECIPE CART
From getrecipecart.com
INSTANT POT THAI CURRY CHICKEN - FEASTING AT HOME
From feastingathome.com
INSTANT POT PANANG CURRY - THAI RED CURRY WITH CHICKEN AND …
From yellowthyme.com
INSTANT POT THAI CHICKEN CURRY - EATING INSTANTLY
From eatinginstantly.com
INSTANT POT VEGETARIAN THAI RED CURRY - INDIAN VEGGIE DELIGHT
From indianveggiedelight.com
THAI RED CURRY CHICKEN SOUP (INSTANT POT) - DISH 'N' THE KITCHEN
From dishnthekitchen.com
THAI RED CURRY WITH CHICKEN | RECIPETIN EATS
From recipetineats.com
INSTANT POT THAI CHICKEN CURRY AND RICE (POT-IN-POT METHOD)
From carameltintedlife.com
#INSTANTPOT THAI RED CURRY CHICKEN AND OKRA
From kitchenistadiaries.com
INSTANT POT CHICKEN THIGHS CURRY - THERESCIPES.INFO
From therecipes.info
INSTANT POT THAI CHICKEN CURRY - MY FOOD STORY
From myfoodstory.com
MANGO CHICKEN THAI CURRY IN INSTANT POT - SPICE CRAVINGS
From spicecravings.com
INSTANT POT® THAI RED CURRY WITH CHICKEN - CHICKEN BREAST RECIPES
From worldrecipes.org
SHREDDED RED CURRY CHICKEN WITH SLAW (INSTANT POT OR SLOW COOKER)
From perrysplate.com
SPICY INSTANT POT THAI CHICKEN CURRY - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
SIMPLE THAI RED CURRY SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
INSTANT POT RED CURRY CHICKEN NOODLES | THE GIRL ON BLOOR
From thegirlonbloor.com
INSTANT POT THAI CURRY - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE MOST AWESOME THAI RED CURRY CHICKEN {30 MINUTES!}
From theafropolitanmom.com
INSTANT POT THAI CHICKEN
From easyinstantpotdinners.com
THAI RED CURRY CHICKEN: ONE POT IN 30 MINUTES
From holisticfoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love