Instant Pot Thai Chicken Curry

Are you a fan of Thai food? I know I am! Thai cuisine is so flavorful and diverse, and one of the secrets behind it is the curry paste. Curry paste is like the soul of Thai dishes, and there are so many kinds to choose from. You can make your own curry paste from scratch, but let's be honest, who has the time for that? Luckily, you can find ready-made curry paste in most supermarkets, and they are pretty good too. Today, I'm going to show you how to make a spicy Thai chicken curry using store-bought curry paste and an instant pot. Trust me, it's super easy and delicious!

The ingredients:

- 1 pound of chicken breast, skinless and sliced

- 3 tablespoons of curry paste (red, yellow or green, whatever you like)

- 2 ounces of coconut cream powder

- 3 cups of coconut milk

- 3 medium potatoes, peeled and chopped into bite-sized pieces

- 2 kaffir lime leaves, thinly sliced

- For seasoning: 2 tablespoons of palm sugar, 2 tablespoons of fish sauce, 1 teaspoon of salt (or to taste), and a pinch of black pepper

- For garnish: some chopped cilantro and green onion

The Directions:

- Turn on the sauté function on your instant pot and add some oil. Add the curry paste and stir-fry for about 3 minutes, until it smells amazing and the oil separates from the paste.

- Add the chicken, potatoes, kaffir lime leaves and coconut milk to the pot. Stir well to combine everything.

- Add the seasoning ingredients and close the lid. Set the pressure to cook mode on high for 15 minutes and let it do its magic. Make sure to follow the safety instructions of your instant pot.

- When it's done, release the pressure naturally and open the lid. Sprinkle some cilantro and green onion on top for some freshness and color.

- Enjoy your spicy Thai chicken curry with some rice or bread. Yum!

Tip:

If you have coconut cream, then use 1 cup for this recipe.