Name: Theresia's Thai Curry
Prep time: 30 min
Cook time: 60 min
Yield: 8 people
Ingredients: 2 (13.5oz) cans Coconut Milk; 2/3 cup chicken broth; 6 tbsp fish sauce; 1 (15oz) can Straw Mushrooms; 2 lbs boneless, skinless chicken breast; 1 can baby sweet corn; 1 can bamboo shoots; 1 tbsp Thai Kitchen Roasted Red Chili Paste; 1 mount favorite stir fry vegetables ((broccoli, bell peppers, zucchini, asparagus, carrots, bok choy, water chestnuts, etc))

Print Recipe

Theresia’s Thai Curry

Adapted from a recipe from Theresia Radtke

Prep Time30 mins

Cook Time1 hr

Course: Main Course

Cuisine: Thai

Servings: 8 people

Calories: 561kcal

Equipment

Instant Pot

Ingredients

Broth

2 (13.5oz) cans Coconut Milk
2/3 cup chicken broth
6 tbsp fish sauce
1 (15oz) can Straw Mushrooms

Stir Fry

2 lbs boneless, skinless chicken breast
1 can baby sweet corn
1 can bamboo shoots
1 tbsp Thai Kitchen Roasted Red Chili Paste
1 mount favorite stir fry vegetables (broccoli, bell peppers, zucchini, asparagus, carrots, bok choy, water chestnuts, etc)

Instructions

Main Instructions
Put the broth in the slow cooker
Stir fry meat with the chili paste (on medium-high)
Stir fry vegetables (on medium-high)
Add stir fry items to broth
Let simmer until ready to serve
Start 3 hours ahead of time

Theresia's Comments

I just add all the ingredients to the instant pot and pressure cook for 20 minutes