Thai Yellow Chicken
Ingredients
1 (14-ounce) can coconut milk (unshaken)
3 ounces Yellow Curry Paste
1 1/2 pounds boneless skinless chicken breast or thighs cut into 1-inch pieces
1 small onion, cut into 1-inch chunks (damn, I forgot the onion)
1 cup gold potatoes, cut into 1-inch cubes (I substituted zucchini)
1 cup carrots, cut into 1-inch pieces
2 teaspoons fish sauce, or light soy sauce
1 to 2 teaspoons palm sugar, or brown sugar
Instructions
1. Preheat the Instant Pot by selecting sauté. When the inner pot is hot, after about 30 seconds, add 3 tablespoons of the thick cream from the top of the coconut milk can.
2. When it starts to bubble, stir in the curry paste and cook for a minute, until the mix thickens.
3. Add the chicken and onion and sauté another minute
4. Stir in the remaining coconut milk. Add the potatoes,carrots, fish sauce, and sugar and stir. Turn off sauté.
5. Lock the lid in place. Select manual or pressure cook and adjust to low. Cook for 5 minutes on sealing mode.
6. When the cooking is complete, wait 5 minutes for natural pressure release, after which follow the quick-release method as per your cooker instructions. Unlock and remove the lid.
7. Serve warm with steamed brown or white Jasmine Rice.
Recipe is from the Electric Pressure Cooker Curry Cookbook by Aneesha Gupta.