Instant Pot Thai Curry
1 Pack of Boneless Skinless Thighs
or 1 Pack of Boneless Skinless Breast Fillet
1 can coconut milk
1 bottle of Thai curry paste - Enough for 2-3 pounds of meat
3 tablespoons chili garlic paste
1 teaspoon fish sauce
1 small onion
2 limes + zest of limes
1 bell pepper
1 pack of mushroom
1 1b sweet potatoes or squash
2 tbs oil
Salt to taste
Cut all vegetables into large chunks. Zest limes and squeeze lime juice. Combine all vegetables, lime juice plus zest into an instant pot. Top off with oil and turn on saute mode.
Add curry paste + chili garlic sauce and let it sauté for 1 minute. Add 1/2 cup of water to mix.
Add chicken to the instant pot and cook on high for 12-15 minutes. Frozen chicken will take longer. Add salt as needed. Usually two large pinches of kosher salt is enough.
After cooking is complete, let it natural release for 5 minutes. Remove chicken and put to the side to cool.
Add coconut water and fish sauce. Let it boil to combine.
Shred chicken and combine with coconut broth.
Serve with rice or noodles!