10-10-2017, 08:20 PM
I attempted to recreate the yellow curry chicken from our favorite Thai place tonight.
It's an adaptation of this recipe.
http://instantpoteats.com/instant-pot-th...ry-recipe/
Replaced the recipe veggies with Potatoes and Cherry tomatoes like at the restaurant. Used chicken breast. I subbed a chili pepper with 1tsp of chili oil. Kept all the other stuff from the recipe.
BTW, ginger in a squirt tube is so much better than mincing a fresh thumb of ginger.
It wasn't as sweet as the restaurant. I should have measured it the sugar instead of eyeballing it, or the restaurant uses sweetened coconut milk.
Had to double the cooktime from the recipe cause the potatoes weren't completely done so did a 15 min cook with an immediate vent.
Overall would cook again, probably do chicken thighs over breast next time, but we already had the chicken breast in the fridge.
Did rice as well, 1:1, Rice:water. With some salt and a table spoon of coconut oil. Hit the rice button, let it sit for 10min after it finished and vented. Perfectly cooked rice.
It's an adaptation of this recipe.
http://instantpoteats.com/instant-pot-th...ry-recipe/
Replaced the recipe veggies with Potatoes and Cherry tomatoes like at the restaurant. Used chicken breast. I subbed a chili pepper with 1tsp of chili oil. Kept all the other stuff from the recipe.
BTW, ginger in a squirt tube is so much better than mincing a fresh thumb of ginger.
It wasn't as sweet as the restaurant. I should have measured it the sugar instead of eyeballing it, or the restaurant uses sweetened coconut milk.
Had to double the cooktime from the recipe cause the potatoes weren't completely done so did a 15 min cook with an immediate vent.
Overall would cook again, probably do chicken thighs over breast next time, but we already had the chicken breast in the fridge.
Did rice as well, 1:1, Rice:water. With some salt and a table spoon of coconut oil. Hit the rice button, let it sit for 10min after it finished and vented. Perfectly cooked rice.

