Easy Instant Pot Thai Red Curry Chicken and Rice
I’m pretty proud of this one. I took the ingredients and cooking suggestions from multiple sources and made it my own. The whole family loved it! And when my picky ten-year-old asks for seconds, you know it’s good. Now my 42-year-old husband is a human garbage disposal and says everything I cook is delicious. That guy- his bites are so big, does he even taste it? I’ll have him eating mindfully if it kills me! Back to the dish… it’s lightened up with the lite coconut milk, you could go really light with the cauliflower rice (but you’re active- you NEED those carbs, sister!) And it’s something other than Mexican. Not that there is anything wrong with 3 nights of Mexican per week, ahem. At least I didn’t douse this one in Tapatio! ENJOY!!
INGREDIENTS
1 1/2 pounds boneless skinless chicken thighs, cubed (or breasts)
1 tablespoon ground turmeric
2 teaspoons ground ginger
Black pepper to taste
2 tablespoons coconut aminos
1 teaspoon honey
2 tablespoons sesame oil (evoo ok)
1 bunch kale, chopped (2-3 cups)
2 medium shallots, chopped
3 cloves garlic, minced or grated
1 inch fresh grated ginger
1/4 cup Thai basil, chopped
1/4 cup Thai red curry paste
1 can light coconut milk
1 tablespoon fish sauce (could sub soy or aminos)
1 cup cooked rice, can sub cauliflower rice
INSTRUCTIONS
1. Add turmeric, ground ginger, pepper, coconut aminos, honey and 1 tbsp oil to the cut chicken and toss.
2. Turn your instant pot to saute. Add 1 tbsp oil. Once it shimmers, add chopped shallots, garlic, and fresh ginger. Once softened, add red curry paste and cook until well mixed. Add chicken and toss until well covered, and add coconut milk and fish sauce.
3. Set instant pot to manual for 9 minutes.
4. Once pressure has released, set back to saute. Stir frequently as sauce thickens. (You could add a tbsp of arrowroot powder if desired for thicker sauce.)
5. Finally, add kale and turn off when it has just wilted. Serve over rice and add basil, lime, or cilantro to top!
