Curry in a hurry from Pressure Perfect: Two Hour Taste In Twenty Minutes Using Your Pressure Cooker by Lorna J. Sass

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • arl8058 on March 16, 2023

    Very good, and will make again. Using an instant pot, I put in three tablespoons of yellow curry paste, onions and six skinned thighs in the bottom of the pot, using vegetable stock instead of water (next time, I will substitute with a can of coconut milk). I then put in the trivet and did pot in pot jasmine rice (one cup of rinsed rice with one cup of water in a stainless bowl on top of the trivet). Both the chicken and rice were perfectly cooked after 8 minutes of pressure and the natural release specified in the recipe.

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