Stanthony A Goolsby SRPressure Cooker Red Curry Chicken
In The Fresh Meat Case
Pressure Cooker Red Curry Chicken
In The Fresh Meat Case
PREP TIME: 5min COOK TIME: 40min
Serves 4
- 420
Calories - 40g
Protein - 440mg
Sodium - 16g
Sat. Fat - 12g
Sugar 
Ingredients
3 tbsp. red curry paste
1 can coconut milk (14.5 ounces)
1 lime, juiced, plus
1 (16 oz.) bag of frozen Asian vegetable medley
3 tbsp. brown sugar
Optional Toppings:
lime wedges or chopped fresh cilantro for garnish, if desired
cooked rice, if desired
Step 1
Into your pressure cooker, stir together the coconut milk, red curry paste, brown sugar and the juice of one lime.
Step 2
Cut the chicken breasts into 1 ½ -inch chunks. Add the chicken and the Asian vegetable medley to the pressure cooker. Toss well to combine.
Step 3
Lock the lid and close the release valve. Set to the manual, poultry or pressure cook setting. Set the pressure level to low and the timer for 5 minutes. When the time is finished, let the pressure release naturally for 10 minutes, then use the quick release valve to release the remaining pressure. Remove the lid carefully and let cool for about 5 minutes.
Step 4
Serve Pressure Cooker Red Curry Chicken and vegetables in bowls with rice and extra lime wedges. Garnish with chopped fresh cilantro, if desired.
55 MIN
