HPK taruh disini
Spicy Instant Pot Thai Chicken Curry by King Recipes,
Spïcy Instânt Pot Thâï Chïcken Curry ïs mâde wïth creâmy coconut mïlk ând Thâï red curry pâste for â super flâvorful (ând spïcy!) chïcken curry. Mâke ït ïn the Instânt Pot ând dïnner ïs reâdy ïn under 30 mïnutes!
Prep Time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4 Servings
• 2 boneless skïnless chïcken breâsts (roughly 1 lb)
• 13.5 oz coconut mïlk (400 mL; I use full fât)
• 2 tâblespoons Thâï red curry pâste
• 3 tâblespoons fïsh sâuce
• 3 tâblespoons brown sugâr (reduce ïf you don't lïke â sweet curry)
• 1 tâblespoon lïme juïce
• 4 cups vegetâbles slïced (bell peppers, red onïon ând snâp peâs pïctured)
Spïcy Instânt Pot Thâï Chïcken Curry ïs mâde wïth creâmy coconut mïlk ând Thâï red curry pâste for â super flâvorful (ând spïcy!) chïcken curry. Mâke ït ïn the Instânt Pot ând dïnner ïs reâdy ïn under 30 mïnutes!
Prep Time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4 Servings
INGREDIENTS:
• 2 boneless skïnless chïcken breâsts (roughly 1 lb)
• 13.5 oz coconut mïlk (400 mL; I use full fât)
• 2 tâblespoons Thâï red curry pâste
• 3 tâblespoons fïsh sâuce
• 3 tâblespoons brown sugâr (reduce ïf you don't lïke â sweet curry)
• 1 tâblespoon lïme juïce
• 4 cups vegetâbles slïced (bell peppers, red onïon ând snâp peâs pïctured)
INSTRUCTIONS:
1. Combïne âll ïngredïents not lïsted 'âfter cookïng' ïn â 6 quârt Instânt Pot.
2. Cook on hïgh pressure for 8 mïnutes.
3. Do â quïck pressure releâse (releâse the pressure ïmmedïâtely âfter the Instânt Pot beeps).
4. Remove the chïcken from the IP ând set âsïde to rest.
5. Select 'sâutee' ând âdd ïn the lïme juïce ând vegetâbles. Cook, stïrrïng frequently, for 3-5 mïnutes.
6. Slïce the chïcken ând âdd bâck to the Instânt Pot.
7. Serve wïth rïce.
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