Thai Chicken Coconut Curry with Coconut Infused Jasmine Rice

"It only took me 10 minutes to cook the delicious Coconut Infused Spekko Royal Umbrella Rice , all thanks to my Instant Pot. A true game changer".

Thank you Sifo_the_cooking_husband for the recipe!

Ingredients:
2 cups Spekko Jasmine Rice
200ml coconut cream
300ml water
Salt and pepper, to taste
 
Method:
Place your jasmine rice in a sieve. Wash it under running water until the water runs clear. Place the rinsed rice into the inner pot and pour the coconut cream and water, along with the salt and stir.
Secure the lid and set to Pressure Cook on High for 6 minutes. Once the Instant Pot beeps, and finishes cooking, Quick Release the pressure.  Allow the pin to drop, open the lid and then fluff the sticky rice with a fork.
 
Thai Chicken Curry
 
Ingredients:
900g skinless & boneless thigh fillet
2tsbp canola oil
1 large red bell pepper, thinly sliced
1/2 onion, diced
1 tsp tomato paste
300ml coconut cream
1 orange, freshly squeezed juice
1 tbsp crushed garlic & ginger
2 tsp paprika
1tsp sundried tomato paste
1 tsp chili flakes
1 tsp mixed herbs spice
2 tsp chicken spice
1 tsp brown sugar
1 small lemon, for the zest
10g fresh parsley, chopped
4 small red chilli, chopped
2 tbsp butter
Salt and pepper, to taste
 
Method:
Select Sauté on your Instant Pot, and when the display indicates Hot, add in oil and the chicken thighs. Sauté until golden brown on one each side, then remove from the inner pot and set aside
Next, add the onion and peppers to the pot and sauté for 3 minutes until softened. Add more oil if needed. Then add your ginger and garlic and cook for a further minute. Add paprika, mixed herbs, chicken spice and chilli flakes. Add in orange juice, tomato pastes, brown sugar and coconut cream. Stir and let it simmer for 3 minutes.
Add the chicken back into the inner pot, add butter, parsley and lemon zest. Season with salt and pepper to taste and stir. Secure the lid and select Pressure Cook on high and set the time for 4 minutes.

When the cooking program finishes, allow a Natural Pressure Release, then carefully open the lid.

Serve immediately alongside Coconut Infused Jasmine rice, garnished with fresh parsley and fresh chillies.