Pressure Cooker Curry Chicken Thighs Recipe
2022-05-31- Cuisine: Thai
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
340 -
Carbohydrates
17.9 g -
Cholesterol
65.7 mg -
Fat
4.9 g -
Protein
28.5 g -
Saturated Fat
1.9 g -
Serving Size
1 -
Sodium
274 mg -
Sugar
2 g -
Trans Fat
0 g -
Unsaturated Fat
1.2 g -
Potassium
347 mg
Pressure cooker curry chicken thighs recipe. Chicken thighs with Thai red curry paste cooked in a pressure cooker. Very easy and tasty recipe!
Make your own Red Curry Paste. To make this spicy paste you need to use the following ingredients:
2 dried Mexican red chilies
trimmed lemongrass
4 garlic cloves, peeled and quartered
1 tablespoon finely grated lemon zest
1 teaspoon ground coriander
1 teaspoon ground cumin
1 green cardamom pod
Heat a nonstick skillet over medium-high heat. Add 2 dried Mexican red chilies and toast in a dry hot skillet until aromatic.
Turn the heat off and transfer the toasted chilies to a large bowl.
Pour boiling water over to cover the toasted chilies completely. Soak for 20 minutes.
Drain well. Place soaked and drained chilies in a food processor.
Add remaining ingredients. Cover food processor and process until a grainy paste.
Place red curry paste in a small bowl or plastic container.
Cover and refrigerate for up to one week.
Pressure Cooker Curry Chicken Thighs Recipe
Ingredients
- 1 tablespoon Thai red curry paste
- 1 tablespoon tomato paste
- 1 tablespoon minced fresh ginger
- 1 tablespoon smoked paprika
- 3 tablespoons vegetable oil
- 2 medium red onions, peeled, halved and sliced into thin half-moons
- 2 ½ pounds (1.44 kg) bone-in and skin-on chicken thighs, trimmed
- 1 ½ tablespoons light brown sugar
Method
Step 1
In a small mixing bowl, combine red curry paste, tomato paste, ginger, and smoked paprika. Using a fork, mash well and set aside.
Step 2
Heat the vegetable oil in an electric instant pot turned to the sauté mode. Add onions and cook, stirring often, until softened (for about 5 minutes).
Step 3
Add spice mixture and cook, stirring, for a further 1 minute. Add chicken thighs and stir until coated in red curry paste.
Step 4
Pour in chicken broth and stir well.
Step 5
Cover the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 18 minutes.
Step 6
Open the pressure cooker, using a Quick Release Method. Using tongs, transfer cooked chicken thighs to a large serving plate, reserving red curry sauce.
Step 7
Stir in brown sugar. Stirring, bring sauce to a simmer. Cook until reduced by half (for 3-5 minutes). Pour sauce over chicken. Serve hot.
