{"id":745,"date":"2019-01-15T21:29:03","date_gmt":"2019-01-15T21:29:03","guid":{"rendered":"http:\/\/drkarenhudes.ca\/?p=745"},"modified":"2019-01-15T21:29:06","modified_gmt":"2019-01-15T21:29:06","slug":"thai-red-curried-chicken-for-the-instant-pot","status":"publish","type":"post","link":"https:\/\/drkarenhudes.ca\/index.php\/2019\/01\/15\/thai-red-curried-chicken-for-the-instant-pot\/","title":{"rendered":"Thai Red Curried Chicken for the Instant pot"},"content":{"rendered":"\n

Want a recipe that will become a staple?<\/h2>\n\n\n\n

This thai red curried chicken for the Instant Pot is it. I made it last night. <\/p>\n\n\n\n

\"\"
The “Before” (still in the pot)<\/figcaption><\/figure><\/div>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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!<\/p>\n\n\n\n

Everybody please thank Taylor for this amazing yumminess!!<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

1 lb boneless skinless chicken thighs<\/p>\n\n\n\n

3 tbsp red thai curry paste (Thai Kitchen)<\/p>\n\n\n\n

1 can coconut milk<\/p>\n\n\n\n

Sambal Oiek (hot sauce see pic) 1 Tbsp<\/p>\n\n\n\n

Fish sauce 2 Tbsp<\/p>\n\n\n\n

2 Tbsp brown sugar<\/p>\n\n\n\n

1 Tbsp lime juice<\/p>\n\n\n\n

Onion – one small chopped finely<\/p>\n\n\n\n

4 lime leaves (see PC black label jar in picture below – can be found in herb section at Loblaws)<\/p>\n\n\n\n

1 can bamboo shoots<\/p>\n\n\n\n

small head broccoli and half head cauliflower broken into small florettes<\/p>\n\n\n\n

two medium carrots and one orange or red pepper cut julienne, green beans (two handfuls) with ends removed<\/p>\n\n\n\n

\"\"
Ingredients that are “specialized” – all found by me at Loblaws<\/figcaption><\/figure><\/div>\n\n\n\n

Directions<\/h2>\n\n\n\n

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:<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Press Cancel<\/p>\n\n\n\n

Add the rest of the coconut milk and whole chicken thighs and set to pressure cook on the highest setting for 4 minutes.<\/p>\n\n\n\n

Do a quick release.<\/p>\n\n\n\n

Here I took scissors and cut up the chicken into bite sized pieces without removing it from the pot. <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

So easy, super fast. Really the hardest part was the chopping of veggies.<\/p>\n\n\n\n

I served it with rice for my husband and cauliflower rice for myself to increase the keto-ness of the meal.<\/p>\n\n\n\n

So good.<\/p>\n\n\n\n

\"\"
Lunch leftovers… so excited for lunch!<\/figcaption><\/figure><\/div>\n\n\n\n

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\/<\/a><\/p>\n\n\n\n

\"\"
The “After”<\/figcaption><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"

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 … <\/p>\n

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