Instant Pot Thai Chicken Green Curry
This makes ~6 servings.
What I like about this recipe: no chopping of onions required, this recipe makes use of the stems of coriander leaves (which normally get thrown out), it's quick & easy to make, and you can fit 4.5 pounds of chicken into the Instant Pot since you don't need to saute the chicken!
Toast one tablespoon of cumin seeds and one tablespoon of coriander seeds in a pan.
Grind together one tbsp of whole black peppercorn, one tsp of white pepper, and the toasted cumin & coriander.
Blend one onion, a big handful of fresh ginger, 1.5 tbsp of garlic paste, two big handfuls of coriander stems (and it's fine to get leaves in too if they're attached), two large jalapeños, and a healthy squirt of fish sauce (1-2 tbsp).
Set your instant pot to sauté on high. Add a big tablespoon of beef tallow (or canola oil). When it melts, add the blended concoction and spices to the pot. Mix together well. Add 1-3 tsp thai paste (to taste) that has galangal ginger, lemongrass, and kaffir lime in it. I don't usually have these ingredients on hand, so a paste that has these add a lot. Fresh versions of these ingredients would be better. You can also add bamboo shoot strips and thai sweet basil.
Add fish sauce, sugar, and salt to taste. I used one tbsp of fish sauce, 2 tsp of salt, and 3 tsp of sugar. Add slowly because different brands have different salt content & you don't want it too salty.
When you're happy with the taste, add chopped bell pepper and eggplant. Then add a can (400ML) of full-fat coconut milk or cream. Check again for salt and adjust the taste if needed.
When you're happy with the taste, add in chicken (about 4.5 pounds is good).
Cook for 20 minutes on high pressure. Natural release for 10 minutes and then force release.
This works well as soup or with jasmine rice. Enjoy!
What I like about this recipe: no chopping of onions required, this recipe makes use of the stems of coriander leaves (which normally get thrown out), it's quick & easy to make, and you can fit 4.5 pounds of chicken into the Instant Pot since you don't need to saute the chicken!
Toast one tablespoon of cumin seeds and one tablespoon of coriander seeds in a pan.
Grind together one tbsp of whole black peppercorn, one tsp of white pepper, and the toasted cumin & coriander.
Blend one onion, a big handful of fresh ginger, 1.5 tbsp of garlic paste, two big handfuls of coriander stems (and it's fine to get leaves in too if they're attached), two large jalapeños, and a healthy squirt of fish sauce (1-2 tbsp).
Set your instant pot to sauté on high. Add a big tablespoon of beef tallow (or canola oil). When it melts, add the blended concoction and spices to the pot. Mix together well. Add 1-3 tsp thai paste (to taste) that has galangal ginger, lemongrass, and kaffir lime in it. I don't usually have these ingredients on hand, so a paste that has these add a lot. Fresh versions of these ingredients would be better. You can also add bamboo shoot strips and thai sweet basil.
Add fish sauce, sugar, and salt to taste. I used one tbsp of fish sauce, 2 tsp of salt, and 3 tsp of sugar. Add slowly because different brands have different salt content & you don't want it too salty.
When you're happy with the taste, add chopped bell pepper and eggplant. Then add a can (400ML) of full-fat coconut milk or cream. Check again for salt and adjust the taste if needed.
When you're happy with the taste, add in chicken (about 4.5 pounds is good).
Cook for 20 minutes on high pressure. Natural release for 10 minutes and then force release.
This works well as soup or with jasmine rice. Enjoy!
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