Thai red curry pot roast chicken


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Such an awesome method to cook chicken – keeps it so juicy. And that red curry sauce – just kill me now! I want it on tap.

11 replies
  1. Kay Gee
    Kay Gee says:

    You’re missing a few words in the video. Chicken stock/broth is just “chicken” and fish sauce is also just “fish” and the other thing I noticed was there is no overlay of how long the chicken goes back in the over for browning.

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  2. Skyla Thompson
    Skyla Thompson says:

    Currently looking at your wonderful book and what a beautiful introduction, the last meal for a woman's terminally ill husband had me in tears. It struck home because the love you put into your food shows with every recipe, so many of your recipes got our family through a period where we were told my husband was not going to make it through a heart attack that shut his whole body down. While spending hours at the hospital, our daughter & I would look at your blog, then decide what to cook for dinner that night but most importantly what we would cook when he came home. To the surprise of everyone at the hospital he came home, we ate Salisbury Steak with Mushroom Gravy. Your recipes feature on our weekly menu at last four nights – so a sincere thank you for your blog, your book and being the fabulous woman you are. And much love to Dozer – that face is adorable.

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