Robyn's Chicken Red Thai Curry - Instant Pot

Original Recipe by Amy+Jacky

Prep time: 10 minutes || Cook time: 50 minutes || Total time: 1 hour || Serving: 4 || Rating ?/10

Ingredients

• 4 chicken quarters (~3.5lb), chopped in cubes
• 1 (200g) eggplant, chopped
• 70 grams spinach, chopped
• 2 red bell pepper, slices lengthwise.
• 4 cloves (10g) garlic, crushed
• 1 (28g) shallot, chopped
• 1 tablespoon coconut oil
• 2.5-3 tablespoons Thai red curry paste
• 2 tablespoons (30ml) fish sauce or Worcestershire sauce.
• 1 can of coconut milk
• 1/4 cup chicken broth (optional)

Instructions

1. Heat up your pressure cooker over medium heat (Instant Pot: press Sauté button). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
2. Add coconut oil and curry paste. Sauté for 30 seconds until fragrant.
3. Add chopped shallots and crushed garlic and sauté for another 1-2 minutes.
4. Add coconut milk and stir to incorporate.
5. Add the fish sauce, and chicken broth. Stir to incorporate.
6. Add the chicken. If you like your eggplants really soft, you can layer the eggplants on top now. Close the lid and cook at High Pressure for 8 minutes + 10 minutes Natural Release.
7. Open the lid carefully. Set the chicken pieces aside in a large serving bowl.
8. Heat up your pressure cooker over medium heat (Instant Pot: press Cancel and Sauté). Add eggplant and bell peppers. Cook until desired firmness (for a few minutes).
9. Then stir in spinach and allow to wilt.
10. Taste and adjust the seasoning. Stir in 1-2 fresh basil leaves.

Serve over rice.