Thai Red Chicken Curry Jo Cooks I recreated a favorite red curry chicken dish from a restaurant Red curry paste is used in Thai recipes and it’s made from a blend of red chile peppers with aromatic ingredients like This instant pot Thai Red Curry Chicken is one of our favorite recipes, and because you’re using the instant pot, you have time to whip up this tasty meal even on busy weeknights You’ll love
Thai Red Chicken Curry Jo Cooks This delicious chicken massaman curry To serve, spoon the Thai massaman curry into bowls and garnish with the extra Thai basil leaves, the sliced red chilli and remaining peanuts For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours For the Thai red curry paste, blend all of the Thai red curry Add the remaining coconut oil to the pan and brown the chicken for about 5 minutes Add the leek and onion mixture back in, along with the curry paste, stir to coat and fry for a couple of minutes Add the chicken curry to a simmer Add the courgettes and simmer for 3–4 minutes, until the courgettes are just cooked Serve the curry over jasmine rice, garnished with red chilli and Thai
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