Want a recipe that will become a staple?
This thai red curried chicken for the Instant Pot is it. I made it last night.
I ate four bowls of it and drank the sauce. That’s how good it is. Have you ever had thai red curry at a restaurant? This recipe is restaurant quality. I am super excited by the whole thing because I LOVE Thai curries and I think this one will work with the green curry too . I also have a child who is very allergic to peanuts so Thai food is really not a great idea for him in a restaurant where a staple is peanuts… With this Thai red curry recipe I can make it at home and safely.
This recipe came to me from a patient of mine who gave me permission to share it and to credit her (Thanks Taylor L!) and the amazing part is that she MADE IT UP.
She is in her early 20s and I’ve known her since she was 9. Mindblowing recipe and I am so happy she gave me the go ahead to share!
Everybody please thank Taylor for this amazing yumminess!!
Here are the ingredients you will need for this Thai red curried chicken – while some are a bit odd they are all easy to find at your local Loblaws.
1 lb boneless skinless chicken thighs
3 tbsp red thai curry paste (Thai Kitchen)
1 can coconut milk
Sambal Oiek (hot sauce see pic) 1 Tbsp
Fish sauce 2 Tbsp
2 Tbsp brown sugar
1 Tbsp lime juice
Onion – one small chopped finely
4 lime leaves (see PC black label jar in picture below – can be found in herb section at Loblaws)
1 can bamboo shoots
small head broccoli and half head cauliflower broken into small florettes
two medium carrots and one orange or red pepper cut julienne, green beans (two handfuls) with ends removed
The instant pot makes this super easy and very tender and tasty though I think you could do it in a large pot on the stove or wok. Here are the directions for this Thai red curried chicken with the Instant Pot:
Place 1/2 a can of the coconut milk and half a jar of the Thai red curry paste in the instant pot and mix – Saute for 2 minutes.
Add the rest of the coconut milk and whole chicken thighs and set to pressure cook on the highest setting for 4 minutes.
Do a quick release.
Here I took scissors and cut up the chicken into bite sized pieces without removing it from the pot.
Add the rest of the ingredients, stir and saute until the veggies are cooked to your desired amount of cooked-ness and you are done.
So easy, super fast. Really the hardest part was the chopping of veggies.
I served it with rice for my husband and cauliflower rice for myself to increase the keto-ness of the meal.
Just in case – here is the link to my prior curry recipe – the one where I describe how to make cauliflower rice: http://drkarenhudes.ca/index.php/2017/12/23/slow-cooker-coconut-curried-chicken-and-cauliflower-rice/