Instant Pot Thai Chicken Curry

Do you ever have those days when you look in fridge or pantry and just need to use up the end of food items?  Well, this recipe is the result of one of those days.  I had some coconut milk left over from a previous recipe, end of a jar of natural peanut butter and a dollop of Thai red curry paste.  Time to haul out the Instant Pot for another quick and easy dinner.  I have all the necessary spices on hand (garlic powder, ginger powder, chili powder and salt). There is also an optional hit of sweet chili sauce.  Although this recipe on the website MyHeartBeets uses chicken thighs, I had three chicken breasts to use up for Instant Pot Thai Chicken Curry.  I highly recommend this website; there are a variety of international recipes both for Instant Pot and not, the instructions are well laid out and everything I’ve made has been very successful and tasty.

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I used chicken breasts but a combination of thighs and breasts would be just as good.IMG_7457

Just under 1 3/4 cups of coconut milk is equivalent to a 14-ounce can of coconut milk.IMG_7459

Pour the coconut milk into the Instant Pot liner, along with the spices, peanut butter and Thai curry paste.IMG_7460(Edited)

Mix all the ingredients well and add the raw chicken breasts whole.IMG_7461(Edited)

Pressure cook on high for 10 minutes and then a natural release for 10 additional minutes, followed by releasing rest of pressure.IMG_7465(Edited)

The chicken should be very tender and will pull apart with two forks.  Alternatively, you can remove the chicken breasts, cube the chicken and return to pot, but that requires another cutting board to clean so pulled chicken is my choice.IMG_7468

I had some fresh basil so I substituted for the Thai basil or cilantro.  Chopped up some unsalted roasted peanuts and squeezed some lime juice for plating.IMG_7482

Prepare some rice and place a ladle full of chicken curry and garnishes.IMG_7484(Edited)

Here is the link to the original recipe.  My changes were:

  1.  I used chicken breasts instead of chicken thighs and increased the pressure cooking time to 10 minutes.
  2. I used regular basil as a garnish.

Instant Pot Thai Coconut Chicken Curry

This is really a simple and quick dish to put together, especially in the Instant Pot.  Give it a try and enjoy!

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