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Pressure Cooker Thai Chicken & Vegetables with Rice
A nourishing mains recipe featuring Brown Rice, Canned Coconut Milk, (full fat). Save it to your collection or download the full recipe card.
Time40 minutes
Method
- Cook the rice according to the directions on the package.
- In the pot of the pressure cooker whisk the coconut milk, chicken broth, red curry paste, coconut aminos, ginger and garlic together. Add the chicken and close the lid.
- Set to “sealing”, then press manual/pressure cooker and cook for 8 minutes on high pressure. Once it is done, release pressure manually. Remove the lid carefully and transfer the cooked chicken to a plate.
- Turn the pressure cooker to sauté mode. Let the sauce reduce and thicken for 8 to 10 minutes, stirring frequently. Add the bell pepper, onion, green beans and kale to the sauce and cook for 3 to 5 minutes or until the vegetables are just tender.
- Meanwhile, chop the cooked chicken breast. Add the chicken to the pot with the cooked vegetables and stir to combine.
- Divide the rice, chicken and vegetables between plates and top generously with the red curry sauce. Enjoy!
Recipe notes
Refrigerate in an airtight container for up to three days. Add lime, cilantro or fish sauce. For a spicier dish, use more curry paste or add red pepper flakes or hot sauce. For a sweeter curry, add honey or coconut sugar. Omit or use jasmine rice, quinoa or cauliflower rice instead. Use chicken thighs instead. Use frozen or choose another vegetable like snap peas or broccoli.
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