Thai green curry stew is great to serve with steaming boiled rice. Curry soaked chicken gives a mouth-pleasing effect.
Instant Pot Chicken in Thai Green Curry Stew
Ingredients
- 3 tbsp butter
- 1 tsp salt
- 1/2 tsp garlic powder
- 3 tbsp all purpose flour
- 4 lb chicken thighs boneless
- 2 tbsp olive oil
- 1 small yellow bell pepper chopped
- 1 small pink bell pepepr
- 1 stalk celery diced
- 1 medium onion chopped
- 1 bok choy chooped
- 2 garlic cloves minced
- 1 bay leaf
- 1 tsp marjoran
- 1 (8 oz.) can Thai green curry sauce
- 1 (12 oz.) bottle darkish beer
- 1/2 cup rooster broth
- 2 tsp soy sauce
Instructions
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Mix garlic powder with 3 tbsp flour, salt, and cayenne pepper in a ziplock bag.
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Add chicken thighs to the flour mixture and shake well to coat.
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Heat oil in a deep frying pan. Fry coated chicken until golden brown.
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Transfer the chicken to a plate lined with paper towel and set it aside.
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Add all the remaining ingredients to the Instant Pot cooking pot.
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Secure the lid and cook at “Manual” function for 20 minutes at high pressure.
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Release the pressure naturally and remove the lid.
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Mix remaining flour with butter in a bowl to make its roux.
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Add this mixture to the Instant Pot.
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Place chicken in the cooker and cook on “Sauté” function until sauce thickens.
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Serve warm.
