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!