Thai Chicken Curry

Recipe 323. Ready in about 20 minutes. Servings 6. Per serving: 296 Calories; 19.6g Fat; 4.9g Carbs; 26.3g Protein; 0.2g Sugars.

🍳 Cook: 10 min

Nutrition

296

Calories

26.3g

Protein

4.9g

Carbs

19.6g

Fat

1 1/2 pounds	680 g	chicken breast, cubed
1 cup	240 ml	vegetable broth
1 tablespoon	15 ml	red Thai curry paste
1 stalk		lemongrass
1/2 teaspoon	2.5 ml	cayenne pepper
2		garlic cloves, minced
1 tablespoon	15 ml	fish sauce
1 cup	240 ml	coconut cream
1 tablespoon	15 ml	peanut oil
1 1/2 cups	360 ml	button mushrooms, sliced
1 tablespoon	15 ml	fresh coriander
to taste		Salt and freshly ground black pepper

Press the "Sauté" button to heat up the Instant Pot; heat the oil. Once hot, cook the chicken for 5 minutes, stirring periodically.
Add the lemongrass, cayenne pepper, salt, black pepper, Thai curry paste, mushrooms, and garlic. Continue to sauté for 3 minutes more or until the mushrooms are fragrant.
Now, stir in the vegetable broth and fish sauce.
Secure the lid. Choose the "Manual" setting and cook for 10 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Afterwards, fold in the coconut cream; press the "Sauté" button and stir until the sauce is reduced and thickened. Serve garnished with fresh coriander. Bon appétit!