Enjoy an effortless cooking experience and savor the flavors of Thailand with this simple recipe for Thai Chicken Red Curry made in your pressure cooker.
Ingredients:
- 500 g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 3 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, chopped
- 1 courgette, sliced
- 1/2 cup bamboo shoots, optional
- 1/2 cup Thai basil leaves, optional
- Salt to taste
- Lime juice, for serving
- Cooked jasmine rice, for serving
Instructions:
- Press the ‘Sauté’ function on your pressure cooker and heat the vegetable oil.
- Add the red curry paste and fry it for about 2 minutes, or until it becomes fragrant.
- Add the chopped chicken pieces and sauté until the outside of the chicken is no longer pink.
- Pour in the coconut milk and chicken broth, stirring well to combine everything.
- Add fish sauce and brown sugar, stirring until the sugar is dissolved.
- Add bell peppers, onion, zucchini, and bamboo shoots to the pot. Stir until everything is well mixed.
- Secure the lid on your pressure cooker, making sure the release valve is set to ‘Sealing’.
- Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 8 minutes at high pressure.
- Once the cooking cycle is complete, let the pressure release naturally for about 5 minutes, then perform a quick pressure release to release the remaining steam.
- Open the lid carefully, and stir in the Thai basil leaves. Let the curry sit for a minute so the basil can wilt slightly.
- Taste and add salt if needed, and a squeeze of fresh lime juice to brighten the flavors.
- Serve hot over cooked jasmine rice.
Enjoy your Thai Chicken Red Curry with the perfect balance of spice and creaminess right out of your pressure cooker!
Speaking of Thai cuisine, you might be interested in learning more about its rich history and diversity of flavors. Discover more on its Wikipedia page here. You might also be curious about what other types of Thai curry you might whip up in your pressure cooker, from green to yellow and Panang. Also, did you know that Thai basil used in our recipe differs significantly from the sweet basil widely used in the western world? It carries a licorice note that adds dimension to the flavors in our Thai chicken red curry. Get ready to dive into a world of flavor and happy cooking!