Thai Red Curry

Name: Thai Red Curry
Total time: 1800 s
Cuisine: British
Ingredients: 200 ml coconut milk; 100 ml water; 1 medium potato, diced; 100 g pumpkin, diced; 300 g chicken thigh, sliced; 10 green chilli padi, chopped; 5 red chilli padi, chopped; 100 g red curry paste; 4 pieces Kaffir lime leaves, chopped (optional)

romantiqueluxe @romantiqueluxe

Thai Red Curry

romantiqueluxe @romantiqueluxe

Saved

Ingredients

30 mins

200 mlcoconut milk
100 mlwater
1medium potato, diced
100 gpumpkin, diced
300 gchicken thigh, sliced
10green chilli padi, chopped
5red chilli padi, chopped
100 gred curry paste
4 piecesKaffir lime leaves, chopped (optional)

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Steps

30 mins

1

Using a mortar and pestle, grind chilli padi into a paste. Mix with red curry paste.
2

Set Instant Pot to saute mode OR preheat saucepan on medium heat.
3

Saute red curry paste for 1 minute.
4

Add coconut milk and mix well.
5

Add in chicken and stir-fry for 2 minutes.
6

Add pumpkin and potatoes and stir-fry for one minute.
7

Add water and turn off saute function. Select pressure cook function and pressure cook for 1 minute with lid on. If you're not using the instant pot, turn heat to low and cover the pan to allow the curry to simmer.
8

Release pressure from Instant Pot (if using).
9

Turn off hear and garnish with Kaffir lime leaves (if using) and stir.