{"id":25282,"date":"2018-12-08T13:17:28","date_gmt":"2018-12-08T18:17:28","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=25282"},"modified":"2018-12-08T13:35:15","modified_gmt":"2018-12-08T18:35:15","slug":"instant-pot-thai-red-curry-chicken","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/instant-pot-thai-red-curry-chicken\/","title":{"rendered":"Instant Pot-Thai Red Curry Chicken"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-25283\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2018\/12\/Instant-Pot-Thai-Red-curry-chicken.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/12\/Instant-Pot-Thai-Red-curry-chicken.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/12\/Instant-Pot-Thai-Red-curry-chicken-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>One of my favourite Thai dishes is Thai red curry chicken, it was made effortlessly in the Instant Pot&#8230;<\/p>\n<p>I don&#8217;t make my own Thai red curry paste- it&#8217;s on my to-do list. I always buy Thai Kitchen brand Thai red curry paste &#8211; it&#8217;s the best I&#8217;ve tried so far (not promoting the product, it&#8217;s my personal favorite).<\/p>\n<p>This is one of the dishes I make quite often and is served with basmati or brown rice. In this recipe, I&#8217;ve also added Kaffir lime leaves- a couple of these dried leaves will instantly enhance the flavour of this dish. I&#8217;m truly obsessed with kaffir lime leaves and I tend to add to most Thai dishes- and I&#8217;ll be seen inhaling the amazing aroma&#8230;<\/p>\n<p>This is an easy breezy recipe, I want the chicken to be flavourful so marinated the chicken with Thai red curry paste and added to the onion, pressure cooked for 5 mins with QPR. After that, added diced red pepper and coconut milk. Red pepper shouldn&#8217;t be over cooked, it should remain crispy. Coconut milk makes this dish rich and creamy.<\/p>\n<p>A flavourful dish that can be served with rice, on a snowy winter day I love to have a bowl of Thai red curry chicken with rice. It&#8217;s comforting!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-25284\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2018\/12\/Thai-red-curry-chicken-Instant-Pot.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/12\/Thai-red-curry-chicken-Instant-Pot.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/12\/Thai-red-curry-chicken-Instant-Pot-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/12\/Thai-red-curry-chicken-Instant-Pot-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Cooking Video<\/strong><\/p>\n<p><iframe loading=\"lazy\" title=\"Instant Pot Easy Thai Red Curry Chicken- Total Cooking Time 20 minutes\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/mFRtF05iv6M?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2018\/12\/Thai-red-curry-chicken-Instant-Pot-475x200.jpg\" \/>\n<div class=\"item ERName\">Instant Pot-Thai Red Curry Chicken<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Thai cuisine<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Chicken breast or thighs, diced- 2 breasts<\/li>\n<li class=\"ingredient\">Thai red curry paste- 2 tbsp<\/li>\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Yellow Onion, chopped- 1<\/li>\n<li class=\"ingredient\">Kaffir lime leaves- 2<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ingredient\">Potatoes, cubed- 2<\/li>\n<li class=\"ingredient\">Thai red curry paste- 1 tbsp<\/li>\n<li class=\"ingredient\">Red pepper, diced- 1<\/li>\n<li class=\"ingredient\">Coconut milk- 1 cup<\/li>\n<li class=\"ingredient\">Green onions, chopped- 2 stalks<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 2 handfuls<\/li>\n<li class=\"ingredient\">Salt- 1\/2 tsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a bowl, combine chicken and 2 tbsp Thai red curry paste, keep aside.<\/li>\n<li class=\"instruction\">Turn on the Instant pot, select saute mode at normal temperature.<\/li>\n<li class=\"instruction\">Let hot sign show on the display.<\/li>\n<li class=\"instruction\">Add oil followed by onion, season with salt. Saute for a minute.<\/li>\n<li class=\"instruction\">Add kaffir lime leaves. If you don&#8217;t have this you can skip adding.<\/li>\n<li class=\"instruction\">Add potatoes and Thai red curry paste, combine well.<\/li>\n<li class=\"instruction\">Add the marinated chicken. Combine well.<\/li>\n<li class=\"instruction\">Close the pot with its lid.<\/li>\n<li class=\"instruction\">Cancel saute mode and turn on pressure mode- high pressure.<\/li>\n<li class=\"instruction\">Set the time to 5 minutes.<\/li>\n<li class=\"instruction\">After 5 minutes pressure cooking, do a natural pressure release.<\/li>\n<li class=\"instruction\">Open the lid and give everything a good mix.<\/li>\n<li class=\"instruction\">Select Saute mode at normal temperature.<\/li>\n<li class=\"instruction\">Add red pepper and coconut milk. Combine well and cook for 2 minutes.<\/li>\n<li class=\"instruction\">Taste and add 1\/2 tsp more salt.<\/li>\n<li class=\"instruction\">Add green onions and cilantro, combine well and cook for a minute.<\/li>\n<li class=\"instruction\">Turn off IP.<\/li>\n<li class=\"instruction\">Remove the stainless steel pot from the main pot and keep covered.<\/li>\n<li class=\"instruction\">Serve along with basmati, jasmine or brown rice.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>One of my favourite Thai dishes is Thai red curry chicken, it was made effortlessly in the Instant Pot&#8230; I don&#8217;t make my own Thai red curry paste- it&#8217;s on my to-do list. I always buy Thai Kitchen brand Thai red curry paste &#8211; it&#8217;s the best I&#8217;ve tried so far (not promoting the product, &hellip; <\/p>\n","protected":false},"author":1,"featured_media":25284,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[408,409,1120,471],"tags":[1122,1035,713],"class_list":["post-25282","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken-by-ingredient","category-coconut-milk-by-ingredient","category-instant-pot-recipes","category-thai","tag-instant-pot","tag-thai","tag-video-2","course-main","cuisine-thai-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=25282"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25282\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/25284"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=25282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=25282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=25282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}