INSTANT POT® RED THAI CURRY CHICKEN RECIPE | ALLRECIPES
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 Thai Recipes
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 5 servings
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, CarbohydrateContent 20.4 g, CholesterolContent 77.5 mg, FatContent 22 g, FiberContent 1.6 g, ProteinContent 24.5 g, SaturatedFatContent 7.9 g, SodiumContent 597 mg, SugarContent 6.5 g
EASY CHICKEN CURRY RECIPE - NYT COOKING
Weeknight cooking doesn't get any easier than this endlessly adaptable five-ingredient, 30-minute curry from Mark Bittman. Sauté a pile of chopped onions in a little oil, then stir in curry powder (or red curry paste for Thai flavors). Pour in a can of coconut milk and swirl to combine. Add chicken, simmer until it's cooked through and finish with some chopped tomatoes. And dinner is served! This recipe lends itself to experimentation, so change it up. Be generous with spices. Toss in chopped bell pepper or carrots with the onions. Add a can of drained chickpeas or a generous handful of fresh spinach with the tomatoes. Instead of chicken, try shrimp, duck, turkey, firm fish, tofu, lump crab meat or beef. Just watch the cooking time: Fish, shrimp and crab cook faster than other meats. Also, don't forget to season as you go with salt and pepper.
Provided by Mark Bittman
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place oil in a large skillet; turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so.
- Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you use shrimp, keep in mind that it cooks a little faster than chicken; if you are in doubt about whether chicken is done, cut into a piece.)
- Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.
Nutrition Facts : @context http//schema.org, Calories 423, UnsaturatedFatContent 9 grams, CarbohydrateContent 15 grams, FatContent 30 grams, FiberContent 3 grams, ProteinContent 27 grams, SaturatedFatContent 20 grams, SodiumContent 1048 milligrams, SugarContent 5 grams, TransFatContent 0 grams
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Reviews 4.5
Total Time 30 minutes
Category main-dish
Cuisine indian
- Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.
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