Running on Eagles Wings

God, Life, and Running

Tag: recipes

Easy Instant Pot Red Curry

This summer on Prime Day I was one of the many who scored an Instant Pot.  What is an Instant Pot you ask? Pretty much the best cooking invention since the Kitchenaid Mixer. Its a pressure cooker – BUT it has many other features: slow cooker, rice cooker, yogurt maker, steamer.  Now you may say – well I have a crock pot and a rice cooker and yes so do I- but the Instant Pot is different.  It cooks faster and I’d say better so now we have come up with an Easy Instant Pot Red Curry that is a favorite dish!

Easy Instant Pot Red Curry | Running On Eagles Wings

One of the recipes we love to make at home is a yummy Red Curry with chicken. In the past I would have to cook the chicken, then use separate ingredients and cook everything in stages. However, I recently discovered Trader Joe’s Thai Red Curry Sauce. This sauce combined with the Instant Pot to cook everything made delicious curry we couldn’t get enough of!

Start off by cutting up about 1 pound of chicken into cubes. I used fresh chicken here – but you can use frozen. Just run it under cold water for a few minutes and use a sharp knife and chop it up.

Dump the chicken in the Instant pot and cover with the entire jar of curry sauce! Then I put a little bit of water in the Jar to get the rest of the sauce out (1/4c-1/2c water).

If you care for cashews you can throw some in there as well – I added 1/2 cup.

Easy Instant Pot Red Curry | Trader Joe's Ingredients | Running On Eagles Wings

Set the Instant Pot for High pressure – manual cook time of 5 mins for fresh chicken & 7 minutes for frozen. If you have chopped up the chicken these cook times should be good. If you didn’t, it will need longer.

Once the cook time is finished, toss a towel over the valve and do a quick release of the pressure. Once it has released you can open it up and make sure the chicken is cooked. Then I turned the instant pot to saute and added about 1/2 can of whole Coconut Milk and stirred it around. I let it saute for a few minutes to mix and set the flavors even more. If your chicken isn’t cooked all the way – it should finish cooking during this time. If you want your curry even more soup-ey you can add the whole can of coconut milk.

We ate ours on top of brown rice and topped with a few more cashews!

Here is the Recipe:

Easy Instant Pot Red Curry
 
Prep time
Cook time
Total time
 
Easy Instant Pot Red Curry with chicken
Author:
Recipe type: Main
Cuisine: Thai
Serves: 4
Ingredients
  • 1 pound uncooked chicken breasts
  • 1 Jar Trader Joe's Thai Red Curry Sauce
  • ½c Cashews
  • 1 can whole coconut Milk
Instructions
  1. Cut up the chicken into approximately 1" cubes.
  2. Add chicken to the Instant Pot
  3. Pour jar of curry sauce on top. Use a little water (1/4-1/2c) to rinse out Jar & add to chicken.
  4. Top with cashews
  5. Set Instant pot to manual high pressure for 5 minutes for fresh chicken (7 min frozen)
  6. Perform quick release when finished.
  7. Add in ½ or whole can of coconut milk and turn to Saute.
  8. Saute for 3-5 minutes.
  9. Best served with brown rice and topped with more cashews.

This is a recipe that is going in our regular rotation!

Do you like curry? Let me know if you give this recipe a try!

 

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Waffles!

Waffles are one of our favorite breakfast foods around here. I love Eggos – don’t get me wrong – but homemade waffles top it all!

For our wedding we got a simple Cuisinart Classic Waffle Maker . We had not really made waffles before so we started experimenting. We did not go far because we started with Alton Brown. We found his Basic Waffle Recipe and have never looked back.

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Basic Waffles

(Recipe from Alton Brown here)

  • 1 c. all purpose flour
  • 1 c. whole wheat flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 3 Tbsp sugar
  • 3 whole eggs, beaten
  • 2 oz (1/4 c) UNsalted butter, melted
  • 2 c buttermilk, room temp

Directions:

  • Preheat waffle iron.
  • Mix all dry ingredients together.
  • Mix all wet ingredients together.
  • Add wet ingredients to dry. Stir. The batter will be lumpy!
  • Allow mixture to rest for 5 minutes. (Do NOT skip this step!!)
  • Put batter on waffle iron and cook until golden brown.

EAT!!!

For reference here is a picture of the batter. It IS lumpy. its OK!

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Cooking the waffles!

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Optional Waffle toppings:

Butter & Syrup

Peanut Butter & Syrup

Butter, Chocolate Chips & Syrup

Whipped cream

powdered sugar

 

If you love waffles – you really need to try these one morning! Give me a shout if you try it and enjoy them!

Edited to add: You can make these without buttermilk. You I have even used 1 cup canned coconut milk and 1 cup unsweet coconut milk (carton) soured with 2 TBSP vinegar (or lemon juice). They do not brown as much but taste the same!

Chili Colorado

I am hoping to post more recipes this year!

We really like chili in the winter – well all year acutally!  I however have been bored with our standard turkey chili. Hubby had something he called ‘chili colorado’ awhile back. It was made with stew meat instead of ground meat. I went searching for some recipes online but wasn’t pleased with all of them. I was looking for something simple and something in the crockpot! I ended up combining some recipes and making my own!

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Chili Colorado:

 

  • 1.5 lb Stew meat
  • 1 8 oz can Tomato sauce
  • 1 packet chili seasoning
  • 1 small can tomato paste
  • 1 can rinsed & drained black beans
  • 1 can diced tomatoes
  • 1 tsp garlic powder
  • 1 tsp onion powder

 

Put all ingredients in the crock pot, meat first, and cook on low for 8-10 hours.

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Garnish with your choice of toppings. Our favs: green beans, cheese, fritos, and sour cream!

Enjoy! Let me know if you try it!