Pressure Cooker Thai Red Chicken Inspired Curry
If you're craving a tasty Thai red chicken inspired curry this pressure cooker version is about to become your new favourite.
Servings: 4 people
Calories:
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 4 chicken breasts or boneless chicken thighs
- 3 tbsp Thai red curry paste see note 1
- 1 tbsp grated ginger see note 2
- 2 cloves garlic see note 2
- 400 ml tin coconut milk
- 250 ml stock chicken or vegetable
- 1 tsp fish sauce
- 1 tbsp brown sugar
- Juice of half a lime
- xx sugar snap peas see note 3
- xx baby corn see note 3
- 1 red pepper chopped
Instructions
- Set your pressure cooker to the sauté function. Heat some oil, then add the chopped onion and cook until it begins to soften.
- Add the chicken and cook until sealed.
- Add the red curry paste, and stir until softened and the chicken is coated. If there is anything stuck to the base of the pot, pour a little of the hot stock in and use a wooden or silicone spatula to scrape it off. It's important that nothing is stuck to the base of the pot when you set off the pressure cooker.
- Switch off the sear function.
- Add the garlic, ginger, coconut milk, fish sauce, sugar, coconut milk, stock, vegetables and lime juice. If you have some, add the lemongrass at this point too.
- Mix well to combine.
- Secure the lid and set your pressure cooker to high pressure for 6 minutes.
- Once the cooking cycle is complete, carefully perform a quick pressure release following your pressure cooker’s instructions.
- Remove the lid and check the consistency. If it is too thin switch on the sear function and leave it to simmer for about 5 to 10 minutes or until it is at your desired thickness.
- Ladle the curry over white rice (jasmine works well). Garnish with fresh coriander and an optional extra squeeze of lime for that zesty finish.
Notes
Note 1: I used 3 tablespoons of Mae Ploy Thai red curry paste (I bought it on Amazon) which created a hot flavour. The spice level will very much depend on the type of Thai red curry paste you use.
Note 2: For simplicity I often use pre chopped frozen garlic and ginger.
Note 3: You can substitute with your favourite vegetables, you could use aubergine, courgette, green beans etc.
