As we dished out this Thai yellow chicken curry, our wife commented, “I thought the Instant Pot was supposed to be fast.” Her remark reflected the fact that the meal had taken about an hour to prepare. So, yes, it was hardly instant. But, it compensated for that with its ease and deliciousness.
If you screw up this recipe, heaven help you; you’ve got no chance in the kitchen. We cheat by buying the sauce from Trader Joe’s. This workaround delivers a delightful dinner, especially on a busy weeknight.
Curry is comfort food. It warms our souls. It fills our bellies. And, despite the abundant comfort, this dish is pretty wholesome. Chicken breast. Fresh vegetables. Rice. We made white jasmine rice, but feel free to substitute brown rice. It made us feel damn good about our eating decision, especially in light of all of the junk we’ve been consuming lately.
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Protip: it’s not traditional but throw in some radishes. They come out with a texture and taste halfway between those tiny potato & onions. Don’t ask me how. Flavor, the spice goes away and they absorb whatever juice they’re in. they also survive longer pressure times than most vegetables.
No matter what the recipe is now, I throw in some radishes. They are the perfect somewhat lower carb option to potatoes and onions and never come out mushy.
I made this recipe with a few tweaks. I only had one bottle of Trader Joe’s Curry so I mixed that with one can coconut milk. I also added one diced onion and a can of slided pineapple (drained the juice first) when I added the broccoli. Then when I was plating I stirred in some whole cashews. It was delicious!
I made this last night and my husband and boys devoured it! It was amazing! I followed the recipe—Perfection! Thank you!
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