Wednesday, October 12, 2016

Easy Curry-Instant Pot


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 App├ętit,
Helen

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