A flavorful and aromatic basil chicken and coconut curry made in the pressure cooker for a quick and delicious meal.
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into chunks. 1 can 14 oz coconut milk. 1 large onion, thinly sliced. 3 cloves garlic, minced. 1 red bell pepper, sliced. 1 cup cherry tomatoes, halved. 2 tablespoons red curry paste. 1 tablespoon fish sauce. 1 tablespoon soy sauce. 1 tablespoon brown sugar. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 cup fresh basil leaves, torn. Salt and pepper to taste.
Instructions: Add salt and pepper to the chicken chunks. Red curry paste, fish sauce, soy sauce, brown sugar, turmeric, and cumin should all be put into the pressure cooker together. Combine well. Go ahead and put the chicken, onion, garlic, red bell pepper, and cherry tomatoes in the pressure cooker. Add the ingredients and stir to cover them with the curry mix. Put the pressure cooker on high pressure for 10 minutes and make sure the lid is on tight. When the time is up, carefully open the lid and let the pressure out of the pot by hand. Add fresh basil leaves and taste to see if it needs more salt or pepper. You can put the chicken and coconut curry with basil on top of cooked rice or noodles.
Prep Time: 15 minutes
Cook Time: 15 minutes
Carrick Academy D and T
