Thai Coconut Curry - joe-possum/recipes GitHub Wiki

Combine with Jasmine Rice.

Ingredients

• 1.5 lb chicken breast

Marinade

• 2 oz Thai red curry paste
• 3 cloves garlic, finely minced
• 1 tablespoon fresh ginger
• 2 teaspoons ground coriander
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 tablespoon lime juice

Body

• one 13-ounce can coconut milk
• 4 oz fresh spinach leaves
• 3 shredded carrots
• 1 onion
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper

Procedure

Combine marinade ingredients. Slice chicken breast in to strips and marinate overnight.

Add oil to Instant Pot, set to Sauté. Sauté onion until translucent.

Add marinated chicken, sauté to cook garlic and ginger.

Add spinach and coconut milk. Select Steam, set timer for 2 minutes. Will take a while to reach pressure, and after cooking at pressure more time to loose pressure.

Start rice.

Add peppers and carrot. Simmer until rice is ready.