I’ve recently gone back to school and that means my time in the kitchen has just disappeared. No more hours of food prep, no more playing with recipe after recipe after recipe. I have had to find creative ways to cook food that is quick, easy, healthy, and most importantly, delicious! Here comes my pressure cooker to save the day again!
My next dilemma happened to be that I LOVE Thai food. I don’t just like it, I LOVE it. I could eat it every day of my life and I would be the happiest person alive but I’ve never been brave enough to make anything off a Thai inspired menu. I also happen to be a huge fan of curry while the boyfriend is not. I have yet to find a decent Thai restaurant around my place, so I guess it’s time to add Thai to the list of foods I can cook!
So I spent countless hours over the last few weeks staring at recipe after recipe. Pinterest, Google, Allrecipes, actual cookbooks, everything I could find, to get an idea of how to make some sort of Thai/Curry dish. Well as with any good dish, there are just about a million ways to make something like that and boy is that frustrating! I just wanted a recipe to “follow to a T” so I could go from there! But nothing was really grabbing my attention.
I don’t really care for the traditional yellow curry with potatoes so all of those recipes were out. I didn’t have my hands on red or green curry, so those were out. So it was up to my brain and my pantry to come up with something. Quite frankly it was easier than I expected and it’s probably not traditional Thai in any sense but I would classify it Thai over Asian because of its use of curry and coconut.
I must say, I would never think to combine the methods of pressure cooking and Thai style cuisine. It was an inspired idea on a whim when I was in a rush and it came out amazing. I tend to make my Asian dishes in a wok but it was worth the experiment! The curry is not overpowering (even the boyfriend likes it!) and the coconut gives the heat just the perfect balance. It can be eaten alone or poured over rice/noodles as it’s a lovely soupy consistency.
- 10 chicken tenders (approx. 1 lb)
- 1 onion (diced chunky)
- 2 green bell peppers (diced chunky)
- 2 stalks of celery (sliced)
- 1 large carrot (sliced)
- 1 cup light coconut milk
- 1 cup low sodium chicken broth
- ½ teaspoon red pepper flakes
- 2 ½ teaspoons curry
- ¼ teaspoon cumin
- ½ teaspoon each salt, pepper and garlic powder
- 1 tablespoon coconut oil
- Add oil to pressure cooker, warm the pot and sauté the onions for about 5 minutes.
- Add the chicken tenders and stir until the outsides are barely seared.
- Add the rest of the ingredients, cover the pressure cooker, and put on medium high heat until the weight starts to shake.
- Once the weight starts to shake, set a timer for 4 minutes and lower the heat to medium (adjust heat as needed so the weight does not constantly jiggle).
- Once the timer goes off, quick release the pressure under cold water and check the chicken’s internal temperature (165°). Either cut up or shred the chicken and serve over rice.
Nutrition: WWPP 7; Calories 326; Total Fat 15.3g; Saturated Fat 8.1g; Trans Fat 0.0g; Cholesterol 101mg; Sodium 154mg; Potassium 547mg; Total Carbohydrates 11.6g; Dietary Fiber 2.9g; Sugars 4.7g; Protein 35.4g