Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from
3
votes
Instant Pot Chicken in Thai Red Curry Stew
Course
Main Course
Cuisine
Thai
Keyword
Chicken in Thai Red Curry Stew, chicken thighs, darkish beer bottle, vegetablaes
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
374
kcal
Author
Corrie
Ingredients
1
teaspoon
salt
½
teaspoon
garlic powder
½
teaspoon
cayenne pepper
2
tablespoon
all purpose flour
4
lb
chicken thights
boneless
2
tablespoon
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
teaspoon
marjoram
1(8.oz)
can
Thai red curry sauce
1(12.oz)
can
darkish beer bottle
2
teaspoon
soy sauce
1
teaspoon
chilli sauce
salt and pepper
to season
Instructions
Mix garlic powder with 3 tablespoon 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.
Nutrition
Calories:
374
kcal