In the fresh meat case
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Prep Time: 5 min
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Cook Time: 40 min
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Serves 4
- 420
Calories
- 40G
Protein
- 440MG
Sodium
- 16G
Sat.fat
- 12G
Sugar
In the fresh meat case
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
Stir
Into your pressure cooker, stir together the coconut milk, red curry paste, brown sugar and the juice of one lime.
Add
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.
Cook
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.
Serve
Serve Pressure Cooker Red Curry Chicken and vegetables in bowls with rice and extra lime wedges. Garnish with chopped fresh cilantro, if desired.
Pressure Cooker Red Curry Chicken
20 
great dish
Stanthony A Goolsby SR