Pressure Cooker Coconut Yellow Chicken Curry
Fragrant Thai yellow curry with tender chicken thighs, potatoes, and creamy coconut milk, made fast in the pressure cooker.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 2-in pieces
- 3 tbsp Thai yellow curry paste (store-bought)
- 13.5 oz full-fat coconut milk (canned)
- 1/2 cup low-sodium chicken broth
- 1 lb Yukon Gold potatoes, diced
- 1 medium yellow onion, sliced
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tsp fish sauce (or soy sauce)
- 2 tsp brown sugar
- 1 tbsp fresh lime juice
- 2 tsp neutral oil (such as vegetable)
- 1/2 cup fresh Thai basil or Italian basil leaves
Instructions
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1
Set the pressure cooker to Saute mode. Add 2 tsp neutral oil (such as vegetable) and cook 1 medium sliced yellow onion for 3 minutes. Add 4 cloves minced garlic cloves, 1 tsp grated fresh ginger, and 3 tbsp Thai yellow curry paste (store-bought) and stir-fry for 1-2 minutes until fragrant.
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2
Pour in 13.5 oz full-fat coconut milk (canned) and 1/2 cup low-sodium chicken broth, scraping any browned bits from the bottom of the pot. Add 2 lbs cut into 2-in pieces boneless skinless chicken thighs and 1 lb diced Yukon Gold potatoes. Stir in 2 tsp fish sauce (or soy sauce) and 2 tsp brown sugar.
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3
Cancel Saute mode, seal the lid, and cook on High Pressure for 8 minutes.
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4
Quick-release the pressure. Open the lid and check that chicken has reached an internal temperature of 165 degrees F (74 degrees C).
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5
Stir in 1 tbsp fresh lime juice and adjust seasoning with additional fish sauce or sugar as needed. Tear in 1/2 cup fresh Thai basil or Italian basil leaves leaves.
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6
Serve over steamed jasmine rice.