Name: Thai Red Chicken Curry
Ingredients: 1 KG Boneless Chicken Leg (removed skin & cut into bite suze chunks); 100 gm ISR Thai Red Curry Paste (refer to How To - ISR Thai Red Curry Paste recipe); 3 large Potatoes (quartered); 2 pcs Carrot (cut into chunks); 200 ml Coconut milk; 200 ml Water; 1 pc Chicken Stock cube; 2 tbs Fish Sauce; 5 pcs Kaffir Lime leaves; 1/2 cup Thai Sweeet Basil; 2 tbs Sugar; 1 pc rED cHILI (sliced); Salt & White Pepper to marinated the chicken

Thai Red Chicken Curry

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Ingredients

1 KG Boneless Chicken Leg removed skin & cut into bite suze chunks
100 gm ISR Thai Red Curry Paste refer to How To - ISR Thai Red Curry Paste recipe
3 large Potatoes quartered
2 pcs Carrot cut into chunks
200 ml Coconut milk
200 ml Water
1 pc Chicken Stock cube
2 tbs Fish Sauce
5 pcs Kaffir Lime leaves
1/2 cup Thai Sweeet Basil
2 tbs Sugar
1 pc rED cHILI sliced
Salt & White Pepper to marinated the chicken

Instructions

Marinate the chicken chunks with salt & pepper for about 30 minutes.
In the pressure cooker, combine Chicken, potatoes, carrots, coconut milk, water, chicken cube, fish sauce and kaffir lime leaves. Give it a stir.
Close the lid. Set VENT to SEAL. Set Mode to STEAM KPT 5 minutes. After the 5 minutes is up, allow it to ARM for 5 minutes. Then slowly releasing the pressure/steam.
Open the lid, toss half of the basil and sugar. Stir. ISR Thai Red Chicken Curry ready to be served. Before serving garnished with some basil leaves and sliced red chili

Thai Red Chicken Curry

Ingredients

Instructions

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