When cook time is complete, let pot release pressure naturally for 5 minutes, and then release all remaining pressure. Set the Instant Pot at High pressure for 5 minutes.
You are doing this to slow down the cooking of the eggplant while allowing enough time for the chicken to cook.
Add chicken, bamboo shoots, the remaining ½ cup of water, fish sauce, soy sauce, sweetener, and salt and mix well.Add ¼ cup water and thoroughly deglaze the pot. Add in minced ginger and garlic and stir-fry for 30 seconds. When the oil is hot, add the curry paste and cook this curry paste for 1-2 minutes. Turn your Instant Pot on Sauté, high, and when it's hot, add coconut oil.
#Crock pot thai cashew chicken how to#
How To Make Instant Pot Thai Green Curry Recipe Basil leaves- I prefer to use Thai basil but it can be difficult to find.Green Pepper- you can use yellow or orange pepper to increase the amount of color and sweetness in the dish.Eggplant- this will need to be peeled and chopped into large chunks for quicker cooking.Kosher Salt- just a dash, and this may not be needed depending on your tastes.Sugar-you can also use a sugar subsitute such as Splenda to reduce the carbs and sugar content.Fish Sauce- add a tasty umami flavor to the broth.Boneless Skinless Chicken Thighs- These make for a more moist and authentic dish.Curry Paste- You can choose your favorite variety of curry paste to suit your spice tolerance.So, Thai Green Curry will pack a smaller punch on the curry heat scale. This is generally highest on the heat scale and is only for those that like things spicy. If you have a low heat tolerance or a sensitive stomach, this may be too much for you. It has a little heat but it isn't too hot to handle. I've learned it's best to think of curry as a stoplight when you're using curry paste. This recipe only has 11 grams of carbs per serving and can be made even more low carb by making a few simple ingredient substitutions. You have options, so make it however is best for you! Don't need dinner finished until later tonight? Make this Thai dish recipe in your slow cooker. Want dinner done right away? Make this dish quickly by using your Instant Pot. A little time heating up the aromatics and curry paste and then cook the Thai curry to perfection, simple as that. I use Maesri Curry Paste to help speed along the process so you don't have to worry about having to make the paste yourself. Not only is this dish done quickly, but it's quite simple to throw together.
Seriously, a deliciously authentic Thai Curry recipe you can make in no time. You can have this whole curry dish done in around 30 minutes with a little help from your Instant Pot. This Green Curry is absolutely bursting with Thai flavor! It's spicy without being overbearing, the tender chicken and eggplant add a delightful bite to the dish, and the distinct flavor from the green chiles is incredible. Why This Authentic Thai Green Curry Recipe Is So Great
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