How to Make Thai Chicken Curry Recipe Instant Pot

Northern Thai Curry With Chicken And Peanuts

Try chunky peanut butter instead of creamy, for a little extra texture.

Recipe Summary Northern Thai Curry With Chicken And Peanuts

This recipe is a coconut milk-less curry deep with the flavors of Northern Thailand. The curry paste includes lots of dry spices and is finished with peanuts to give it a nice crunch.

Ingredients | Thai Chicken Curry Recipe Instant Pot

3 large, dried red chile peppers

½ teaspoon cumin

½ teaspoon turmeric powder

½ teaspoon coriander seed

½ teaspoon ground mace

2 tablespoons peeled and chopped galangal

2 tablespoons thinly sliced lemon grass

1 teaspoon salt

1 shallot, chopped

2 cloves garlic, chopped

2 teaspoons fermented shrimp paste

1 tablespoon peeled and chopped fresh turmeric root

2 tablespoons fish sauce

3 tablespoons palm sugar

⅔ pound skinless, boneless chicken breast, cut into cubes

2 tablespoons vegetable oil

2 cups water

½ cup roasted peanuts

1 (2 inch) piece fresh ginger, peeled and julienned

2 tablespoons tamarind juice

2 tablespoons roasted peanuts

Directions

Place the chili peppers in a bowl; pour enough water over the chili peppers to cover. Allow the peppers to soak until softened, about 10 minutes; drain. Chop the peppers and set aside.

Grind the cumin, turmeric, coriander, and mace using a mortar and pestle into a fine powder. Add the galangal, lemon grass, salt, shallot, garlic, shrimp paste, fresh turmeric, and reconstituted chile peppers and grind into a paste. Stir the fish sauce and palm sugar into the paste. Transfer to a large bowl.

Add the chicken to the paste and toss to coat the chicken evenly; allow to marinate for at least 20 minutes, or up to 24 hours in the refrigerator.

Heat the oil in a large skillet over medium heat; cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes. Stir the water, 1/2 cup peanuts, ginger, and tamarind juice into the chicken, bring to a simmer, and cook until thickened, 20 to 30 minutes. You can also cook this at a lower temperature for up to 2 hours. Garnish with 2 tablespoons peanuts to serve.

Info | Thai Chicken Curry Recipe Instant Pot

prep: 25 mins cook: 30 mins additional: 20 mins total: 1 hr 15 mins Servings: 4 Yield: 4 servings

TAG : Northern Thai Curry With Chicken And Peanuts

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