Another Thai curry is on the menu with the distinct red curry paste. Try it with boiled rice for best taste.
Instant Pot Chicken in Thai Red Curry Stew
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 2 tbsp all purpose flour
- 4 lb chicken thights boneless
- 2 tbsp olive oil
- 1 small yellow bell pepper chopped
- 1 small pink bell pepper chopped
- 1 stalk celery diced
- 1 medium onion chopped
- 1 jalapeno pepper chopped
- 2 garlic cloves minced
- 1 bay leaf
- 1 tsp marjoram
- 1(8.oz) can Thai red curry sauce
- 1(12.oz) can darkish beer bottle
- 2 tsp soy sauce
- 1 tsp chilli sauce
- salt and pepper to season
Instructions
- Mix garlic powder with 3 tbsp flour, salt, and cayenne pepper in a ziplock bag.
- Add chicken thighs to the flour mixture and shake well to coat.
- Heat oil in a deep frying pan. Fry coated chicken until golden brown.
- Transfer the chicken to a plate lined with paper towel and set it aside.
- Add all the remaining ingredients to the Instant Pot cooking pot.
- Secure the lid and cook at “Manual” function for 20 minutes at high pressure.
- Release the pressure naturally and remove the lid.
- Mix remaining flour with butter in bowl to make its roux.
- Add this mixture to the Instant Pot.
- Place chicken in the cooker and cook on “Sauté” function until sauce thickens.
- Serve warm.
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