How to make Vietnamese Chicken Curry - Instant pot recipes | Cách làm Cà Ri Gà sử dụng nồi áp suất

Vietnamese coconut chicken curry.. This dish also brings me back to childhood. This is usually made on special occasions like family parties! It a sweet, creamy, rich yet savory dish with hints of coconut and curry. For this dish, I cooked it in the instant pot and it sped up my cooking time tremendously! You of course can cook it the traditional way, in a pot and simmer it for hours if you have the time. This is usually paired with French Baguettes (my fav) or you can even eat it with rice or vermicelli noodles.
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Vietnamese Coconut Chicken Curry Recipe:
Ingredients:
4 tbsp of curry powder
1/2 tablespoon of annatto seeds
1lb Taro
4 sweet potatoes
2 shallots
1 large yellow onion
3 stalks of lemon grass, smashed
1 small Ginger root
2 Thai Chili pepper (optional)
1 (525ml) can of coconut cream
1 (400ml) can of coconut milk
1 quart of coconut water
4 tablespoons of curry paste
5 garlic cloves
1/2 tablespoon five spice powder
One whole chicken
4 tablespoons of oil
6 tablespoons of sugar
1 tablespoon of chicken bouillon
1 teaspoon of black pepper
3 tablespoon of salt
Prepping:
1. Wash and cut the chicken into bite size pieces
2. Peel and cut the Taro and Sweet Potatoes into 1 inch cubes
3. Slice yellow onion
4. Cut lemongrass stalks into 1 inch sticks and smash to release the fragrance
5. Chop the ginger and garlic
6. Dice the shallots
Marinating:
The chicken:
1. In a large bowl, add your chicken, 1 tsp black pepper, 1 tbsp chicken bouillon, 1/2 tbsp five spice powder, 2 tbsp curry powder, 2 tbsp sugar, 1 tbsp salt, 2 tbsp curry paste, half of your lemongrass, ginger, garlic and shallots.
2. Mix well and let it marinate in the fridge for at least 30 minutes.
The Taro and Sweet Potatoes:
1. Add 1 tbsp curry paste and 1 tbsp curry powder
2. Mix well
The cooking:
1. Turn your instant pot on Saute Mode, low heat. Add in 2 tbsp oil. Wait for it to heat up then add the anatto seeds. Note: Make sure the heat is not too high or else your seeds will burn.
2. Mix for 1 minute to get the fragrance and color out then take out the seeds.
3. Leave the red oil in the pot and turn it on high heat then add the potatoes and taro. Stir consistently so it doesn’t burn at the bottom.
4. Once all the sides are cooked and golden, take it out and set aside.
5. Add the rest of your oil into the pot on high heat, add the rest of your garlic, ginger, shallots, lemongrass, thai chili peppers and a few slices of onions. Cook until it’s translucent.
6. Add the marinated chicken with the sauces in the bowl. Add the rest of your salt, curry powder and sugar.
7. Cook for about 2 minutes or until the chicken looks cooked on the outside.
8. Add coconut water and coconut cream and a few more slices of onions.
9. Pressure cook for 10 minutes
10. After 10 minutes, release the pressure and open lid safely.
11. Turn Saute mode back on high and add the sweet potatoes/taro
12. Add coconut milk and the rest of the sliced onions. Leave on low heat for 15 minutes
13. Taste test- Adjust to your liking (add salt if too sweet, sugar if to salty.. etc)
14. Pair with a crispy French Baguette and dip it with salt, pepper and lime dip!
Enjoy!

[@devin2532]

Nice intro shot! This recipe is easy to follow and looks amazing!

[@Nailzbytxn]

Thanks for tunning in!! 😁

[@GamesAndMoreGamesAndMoreGames]

Best walkthrough of this recipe on youtube! Trying tonight, thank you!

[@Gawdsed]

tried this today, looks great with a few points, you say to add the lemongrass with the raw chicken, and then add it again to the shallots to cook, same with the curry powder/paste. I messed up the steps a bit but it was still super delicious! Second time I'll have it down.

[@jennyhoffman859]

I wish you could do more often cooking like this, I love the way you cook, simple, quick and easy to follow

[@Nailzbytxn]

Thanks Jenny! I am more available now so I will be uploading at least once a week! Let me know if there’s anything you’d want to see more in this channel 😊❤️❤️

[@damiann4734]

Nice! Only recipes I see uses taro. Taro makes vietnamese pretty unique

[@park0rdie]

Thanks Tina for sharing your recipes and making these videos. Really appreciate!!! 😂🤣😍😍💯💯💯👍👍

[@stevennguyen3348]

Thank you for making this video. There’s not a lot of Vietnamese recipes using the instapot. I followed your instructions and it tasted amazing!

[@Nailzbytxn]

Glad to hear you enjoyed it!! 😊

[@r.pinheiro549]

Thank you! Vietnamese have the best curry hands down! It’s amazing! Making this today!

[@Nailzbytxn]

Hope you like it!! 😋

[@thaithu8197]

Very good, ummmy 😋

[@Nailzbytxn]

Thank you ☺️❤️❤️