Frozen Chicken Tenders
Coconut milk or cream (one can)
Thai Green Curry paste (one jar)*
Veggies (chopped)**
Cauliflower, green beans, peppers, peas, onion etc, whatever
is in your fridge or freezer.
Put chicken, coconut milk & curry paste into the instant
pot. Cook on MANUAL for 5 minutes. Quick release when done.
Open the lid, stir and chop or shred the chicken.
Turn on SAUTEE and add the veggies. Cook for 2-3 minutes and
then turn on low/warm and let it sit until ready to eat.
Serve over rice or with some yummy bread.
*The spice level of the curry paste varies, you may want to
start with half a jar, then taste after cooking. You can add more when you
sautee.
**If you like your veggies more cooked, or if using
potatoes, add them to the pot with the chicken and cook together.
Bon Appétit,
Helen
No comments:
Post a Comment