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Pressure Cooker Red Curry Chicken

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Pressure Cooker Red Curry Chicken

Pressure Cooker Red Curry Chicken
Comments

In The Fresh Meat Case

PERDUE® Fresh Boneless Skinless Chicken Breasts

In The Fresh Meat Case

PERDUE® Fresh Boneless Skinless Chicken Breasts

Made With:

PERDUE® Fresh Boneless Skinless Chicken Breasts

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PREP TIME: 5 min COOK TIME: 40min
Serves 4

Prep/Cook
PREP TIME: 5 min COOK TIME: 40min
Serves
Serves 4

  • 420
    Calories
  • 40g
    Protein
  • 440mg
    Sodium
  • 16g
    Sat. Fat
  • 12g
    Sugar
  • nutritional information

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.

Ta Da

Pressure Cooker Red Curry Chicken

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Spicy and a bit sweet, this red curry chicken dish has only a few ingredients. Pressure cooking gives you a tender, flavor-packed meal. Serves 4 /recipe-images/220x220_4_ingredient_slow_cooker_red_curry_chicken_thumbnail.jpg /recipe-images/220x220_4_ingredient_slow_cooker_red_curry_chicken_thumbnail.jpg