Dinner

Pressure Cooker Spicy Thai Coconut Chicken is for Dinner.

Pressure Cooker Spicy Thai Coconut Chicken takes several minutes to prepare.

Pressure Cooker Spicy Thai Coconut Chicken takes 25 minutes to cook.

Pressure Cooker Spicy Thai Coconut Chicken makes 6 servings.

The ingredients for Pressure Cooker Spicy Thai Coconut Chicken are:

3 Tbsp. Grapeseed Oil
1 large Onion, peeled and thinly sliced
3 large Garlic cloves, peeled and minced

5 Boneless, Skinless Chicken Breasts (2.5 lbs)
cut into 3/8 inch thick strips
1 tbsp. Brown Sugar
1 tbsp. Red Curry Paste
1 Lime, Zest and Juice
1 Green Jalapeno, minced
4 leaves Fresh Basil, finely chopped
4 tbsp. Cilantro, finely chopped
1 Large Green Bell Pepper, seeded and diced
1/2 cup Chicken Broth (33% less sodium)
14 oz. can Coconut Milk (Roland's Classic)
salt to taste

Here is how you make Pressure Cooker Spicy Thai Coconut Chicken:

Brown grapeseed oil, onion, and garlic, cooking for 5 minutes.Add remaining ingredients. Cook for 20 minutes at 50 KPA for an electric pressure cooker.Serving Size: 6 one cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user XSFOOL.

The nutritional information for Pressure Cooker Spicy Thai Coconut Chicken is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 419.9

• Total Fat: 21.0 g
• Cholesterol: 109.6 mg
• Sodium: 640.8 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 1.3 g
• Protein: 44.7 g

Pressure Cooker Spicy Thai Coconut Chicken is Asian cuisine.