Thai Yellow Curry
This store to table curry is made in your instant pot or crockpot. This is faster and cheaper and more delicious than fast food for a busy night. I always www.mostdeliciouslife.com
Equipment
- 1 Instant Pot or crockpot
Ingredients
- 2 pounds chicken thighs, trimmed of extra fat could also use breast meat
- 1 bottle yellow Thai curry
- 1 cup coconut milk, canned
- 2 cups baby potatoes, cut in halves and quarters
- ½ cup bell pepper, cut up in large pieces
- ½ cup sweet onion, cut up in large pieces
- 1 Tbsp olive oil
- Basmati rice, cooked
- naan bread, warmed
Instructions
- Place the chicken and cut up potatoes in the Instant Pot. Make sure the vent is closed and manually set it for 10 minutes. If the chicken is frozen, set it for 15 minutes.
- While that is cooking, sauté the bell pepper and onion in a little olive oil. Cook till the veggies are crisp tender. Set aside.
- When the Instant Pot is done, release the steam through the vent immediately. Remove the lid when it is done venting.
- Shred the chicken. You can do it in the pot or remove the chicken to a cutting board to shred it up, then put back into the pot. I prefer to use two forks in the pot to pull all the chicken apart. I like to leave it in fairly big pieces.
- Add the cooked onions and pepper, and the coconut milk. Stir it up.
- Serve with Basmati rice and warm naan bread.
Notes
- In the crockpot, place the chicken, potatoes and bottled sauce in the crockpot on low for 4-5 hours till the chicken is easily shredded and the potatoes are tender. Proceed as instructed above for the rest of the steps.