Ingredients and Weight:
- Boneless, skinless chicken breasts: 1 pound (450g)
- Green curry paste: 2 tablespoons (30g)
- Coconut milk: 14 ounces (400ml)
- Chicken broth: 1 cup (240ml)
- Brown sugar: 1 tablespoon (12g)
- Fish sauce: 2 tablespoons (30ml)
- Lime juice: 2 tablespoons (30ml)
- Red bell pepper: 1 medium (120g)
- Bamboo shoots: 1 cup (150g)
- Baby corn: 1 cup (120g)
- Thai basil: 1/2 cup (15g)
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cut chicken into bite-sized pieces.
- Sauté chicken in Instant Pot on "Sauté" mode until browned on all sides.
- Add green curry paste and cook for 1 minute, stirring constantly.
- Add coconut milk, chicken broth, brown sugar, fish sauce, and lime juice.
- Add red bell pepper, bamboo shoots, and baby corn.
- Close lid and cook on "Pressure Cook" mode (High Pressure) for 10 minutes.
- Quick release pressure and stir in Thai basil.
Nutritional Information:
- Calories: 300
- Fat: 15g
- Protein: 25g
- Carbohydrates: 15g
Dish Characteristics:
- Creamy and flavorful green curry sauce
- Tender and juicy chicken
- Vibrant and colorful vegetables
- Aromatic and herbaceous Thai basil
User Comments:
- "This curry is absolutely delicious! The green curry paste gives it a perfect balance of spice and flavor."
- "I love how easy it is to make in the Instant Pot. Perfect for a quick and satisfying meal."
- "The vegetables add a great crunch and texture to the dish."
Special Precautions and Tips:
- Adjust green curry paste amount as desired for spiciness.
- If you don't have Thai basil, you can substitute regular basil or cilantro.
- Serve with rice or noodles for a complete meal.
