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Thai Red Chicken Curry Recipe

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This recipe for Thai Red Chicken Curry is from Collins Family Favorite Recipes 1991-2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
14 oz coconut milk
1/4 cup water
1/2 can Thai Panang curry paste
1 cup cut baby corn
1 cup chopped carrots
1 lb. cubed chicken breasts
1 tsp fish sauce
1 tsp brown sugar
1 cup broccoli florets
6-8 Thai basil leaves
Directions:
Directions:
Turn Instant Pot on saute. Add coconut milk, water and curry paste. Whisk it till it is blended. Add baby corn and carrots. Add the chicken. Mix well. Close lid. Set pressure 5 minutes. Let the pressure release naturally for 5 minutes. Open the lid. Check for seasoning. Add brown sugar. Add broccoli to the curry for about 30 seconds so they get cooked a bit. They'll still stay crunchy. You can leave them in there for another minute or 2 on saute if you like them cooked more. If at this point, the sauce is thinner than you like, hit saute and cook it off for a minute or two. Serve with white jasmine rice.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
For a vegetarian version use tofu instead of chicken.

 

 

 

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