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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set the instant pot on saute and boil the bamboo for 5 minutes. Drain and set aside. | 2. Rinse the inner pot and set on saute mode on high. Add in the vegetable oil, lemongrass, kaffir lime leaves and red curry paste. Saute for 1-2 minutes and then stir in the chicken. Saute for another 1 minute. | 3. Add in 1 cup of water and make sure nothing is stuck to the pot. Add in bamboo and salt. Cook on high pressure for 5 minutes and NPR for 5 minutes. Use this time to prep the vegetables and to make a cornstarch slurry by adding 2 tbsp of water to the cornstarch. | 4. When the pin drops, open the lid and switch to saute mode on high. Add your vegetables, coconut milk and cornstarch slurry. Boil for 2-3 minutes until vegetables are tender. Add fish sauce right before serving. | 5. Serve with steamed rice, cilantro, fresh Thai basil and chilis. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	2		cut	3986.4	7.1574	86.7948	400.7238
yardlong bean	1	cup	cut	42.77	7.5985	2.548	0.364
bamboo shoot	1	cup	sliced	40.77	7.852	3.926	0.45299999999999996
red bell pepper	1		sliced	-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
lemongrass	1		cut	-	-	-	-
kaffir lime leaf	2 -3			-	-	-	-
red curry paste	1	can		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
salt	2	teaspoons		-	-	-	-
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	2	tablespoons		0.0	0.0	0.0	0.0
fish sauce	1	teaspoon		2.1	0.2184	0.3036	0.0006

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.