Thai Green Curry Chicken
mrbutler
May 7, 2022
super easy
No Reviews
Ingredients
Adjust Servings
| 4 Nos chicken quarters, separated into thighs and drumsticks | |
| 1 tbsp coconut oil | |
| 2.5-3 tbsp Thai green curry paste | |
| 4 gloves garlic, crushed | |
| 2 tbsp fish sauce | |
| 2/3 cup coconut milk | |
| ¼ cup unsalted chicken stock (optional) | |
| 1 - 2 tbsp palm sugar | |
| 3 Nos kaffir lime leaves | |
| 8-12 Nos fresh Thai basil leaves (garnish) |
Directions
1.
Press “Sauté” button on Cooker. Wait until indicator says HOT.
Mark as complete
2.
In “Sauté” mode, add coconut oil and Thai green curry paste into the pot. Sauté for 30 seconds until fragrant. Add kaffir leaves, chopped shallots and crushed garlic into the pressure and sauté for another 1½ minutes.
Mark as complete
3.
Pour coconut milk into the pressure and fully deglaze the pot with a wooden spoon. Add fish sauce, palm sugar, and kaffir lime leaves. Add a cup of water.
Mark as complete
4.
Add the chicken into the Cooker and set to “Chicken” mode.
Mark as complete
5.
Do a quick release of pressure, and open the lid.
Mark as complete
6.
Add the fish sauce or palm sugar if necessary. Stir in Thai basil leaves.
Mark as complete
7.
Serve immediately over jasmine rice.
Mark as complete
