Coconut Curry Chicken with Pineapple and Cashew Cream
This innovative Instant Pot recipe combines tender chicken with a rich coconut curry sauce, sweet pineapple, and a creamy cashew topping, creating a delightful fusion of flavors that will inspire your taste buds.
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Begin by setting your Instant Pot to the sauté mode. Add 2 tablespoons of coconut oil and let it melt.
Next, add 1 diced onion and sauté until translucent, about 3-4 minutes. Stir in 3 cloves of minced garlic and 1 tablespoon of grated ginger, cooking for an additional minute until fragrant.
Add 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces, and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Sauté the chicken until lightly browned, about 5 minutes. Pour in 1 can (13.5 ounces) of coconut milk and 2 tablespoons of red curry paste, stirring well to combine.
Add 1 cup of diced fresh pineapple and 1 tablespoon of soy sauce for an extra layer of flavor. Close the lid of the Instant Pot, ensuring the valve is set to sealing.
Cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release for 5 minutes, then carefully switch to a quick release to release any remaining pressure.
While the chicken is cooking, prepare the cashew cream by blending 1 cup of soaked cashews, 1/2 cup of water, and a pinch of salt in a blender until smooth and creamy.
Serve the coconut curry chicken over steamed jasmine rice, drizzling the cashew cream on top and garnishing with fresh cilantro and lime wedges.
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