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Chicken katsu curry joe wicks. This is an easy weeknight thai instant pot meal that the entire family will love. While the chicken is browning prepare the green curry sauce by adding the coconut milk green curry paste basil ginger and sea salt to a blender. In your instant pot saute curry paste with spices for 30 seconds until fragrant.
Place the oil in the multi cooker and press saute leave to heat up for 1 minute. Blend until completely smooth. Do a quick release.
Use saute mode in an electric pressure cooker stir in the onion garlic and ginger and saute until the onion starts to soften about 3 minutes. Seal cooker bring to pressure and cook 4 minutes. Stir in the curry paste and saute for a further minute until fragrant.
Add the chicken and then stir in the coconut milk along with the lime zest. Add onion and saute a couple of minutes. Add the onion garlic ginger and green chilli and saute for 3 minutes.
This chicken curry is low in carbs and can be made in a slow cooker too. Heat the vegetable oil over medium high heat in the pressure cooker pot until shimmering. Stir until everything is well combined then secure the lid on the pressure cooker.
The best thai green curry recipe is made in the instant pot or pressure cooker for a quick and easy meal. And coconut milk chicken broth fish sauce and lime juice.
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