hi there welcome back to paint the kitchen red I'm Neena and today I'm going to be
sharing with you how to make Thai yellow curry in your instant pot I have a few other curries
that I've also shared that you may want to check out yellow curry is well it's yellow
and that comes from the turmeric and I would say that it's a little less spicy than the
green curry and about the same spiciness as the red curry I use Thai curry paste but I also add
a pinch of curry powder to boost the flavor and if you really wanted to make it more spicy
you could just increase the quantity of curry paste that you add and to make it less spicy
just reduce the curry paste so let me go over the ingredients and then I'll show you how to make it
this is what you're going to need for the Thai yellow curry one and a half pounds of boneless
skinless chicken thighs and you can cut those into bite-sized pieces one and a half cups of Yukon
Gold potatoes which is about two medium potatoes and cut those into one and a half inch cubes
half a cup of onion which is about a half of a medium onion cut into one inch cubes two
to three tablespoons of Thai yellow curry paste just adjust the quantity based on how spicy you
want it I really recommend either maesri or mae ploy Brands and I'll put a link to those in the
notes the brand of curry paste you use makes a big difference to the taste of the curry you'll need
two tablespoons of brown sugar or to taste one teaspoon of lime juice one cup of carrots sliced
lengthwise and you can also use baby carrots if you want two tablespoons of fish sauce or
more to taste fish sauce is a bit salty so I would suggest that you add more if you need it
at the end once everything is done cooking one teaspoon of curry powder and try and make sure
that the curry powder is a bit fresh if you've had a curry powder sitting in your cabinet for months
or years you may want to get a new bottle of curry powder four lime leaves that are slightly bruised
and what I do is I just rip up the lime leaves with my hands before I put them in and you'll
also finally need 14 ounces of coconut milk and that is about one can and again the brand
you get really matters I prefer Aroy d or Chaokoh brand and again I'll put those links in the notes
heat up the instant pot and once it's nice and hot add half a can of coconut
milk add the Thai yellow curry paste and stir the two together till they are
combined and once that you have kind of a creamy mixture add in the curry powder
and stir everything together until this mixture is nice and bubbly the more bubbly it is the better
the flavor is going to be but you also have to watch out for splatter because it can be kind of
messy so you may want to use a splatter screen which I really love it helps reduce the mess on
my countertops I'll put a link to that in the notes and once it's nice and bubbly that's when
you're going to add the remaining ingredients add in the rest of the coconut milk and use a spatula
to clean out the rest of the can you don't want to waste any of that coconut milk add the chicken
and the potatoes and stir all the ingredients together
till they're nicely combined close the lid and pressure cook on high pressure for three
minutes and then we're going to do a quick release of pressure we don't want to do a
natural release because there are potatoes in there and they'll get overcooked and once
the float valve has gone down open the instant pot lid and stir up the curry
and now you want to add the brown sugar
fish sauce
the lime juice
and the lime leaves as I mentioned earlier I break them up into bits to release the oils
and finally I add the vegetables the onions the carrots
and stir everything together and everything is going to cook on saute mode until the
vegetables are crisp tender if you like them to be cooked more you can saute for a bit longer and
it shouldn't take more than about five to six minutes I really love serving this curry with
Jasmine rice it's just a really comforting meal maybe it's because of the potatoes and
carrots it has more of a stew kind of feel to it so if you're in the mood for a comforting
meal I think this is just the recipe for you thank you for watching and have a wonderful day