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You are here: Home / Instant Pot / The Great Big Pressure Cooker Book Smoky Red Curry Chicken Thighs

The Great Big Pressure Cooker Book Smoky Red Curry Chicken Thighs

April 26, 2016 by Suzie the Foodie 10 Comments

The Great Big Pressure Cooker Book Smoky Red Curry Chicken Thighs

I was so excited to discover The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric by Bruce Weinstein and Mark Scarborough that when I found out about it, I wrote them immediately for a copy to review!

Please note that even though this dish was made in a pressure cooker you can make this on your stovetop. Just follow the recipe and let it simmer for 40-60 minutes, until the chicken is tender. 

The Cookbook & Cooking Class

The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric

I signed up for their class Make The Most Of Your Pressure Cooker at Craftsy for my birthday. I really want to take my Instant Pot as far as I can and they even BAKE with pressure cookers!

Screen Shot 2016-04-25 at 11.45.40 AM.png

Bruce Weinstein and Mark Scarborough are a great cooking team and I love that they take moments in the class to stop, talk and taste test together. I also appreciate that they discuss not only the quality of food but how much it costs to get to that level of flavour and is it worth the financial investment.

The cookbook arrived and I immediately became completely immersed in it, trying to find the best first recipe to put through my test kitchen. Last Saturday night I shared the process live via Instagram and what a hit this recipe from their cookbook was!

The Recipe

The Great Big Pressure Cooker Book Smoky Red Curry Chicken Thighs

You will need 1 tbsp packed Thai Curry paste, 1 tbsp tomato paste (I was a little generous with mine, LOL), 1 tbsp minced fresh ginger, 1 tbsp smoked paprika, 3 tbsp canola or veggie oil, 2 medium red onions halved and sliced into thin half-moons, 2 1/2 lb boneless, skinless trimmed chicken thighs, 3/4 cup chicken broth and 1 1/2 tbsp packed light brown sugar.

The Great Big Pressure Cooker Book Smoky Red Curry Chicken Thighs

Use a fork to mash the red curry paste, tomato paste, ginger and smoked paprika in a small bowl until you have a thick paste.

The Great Big Pressure Cooker Book Smoky Red Curry Chicken Thighs

Heat oil on the sauté setting and add the onions. Cook, stirring often, until softened. About 5 minutes.

The Great Big Pressure Cooker Book Smoky Red Curry Chicken Thighs

I made the sauce as directed but only had half the meat. I was wary of cooking all that chicken in case we did not like it. Also, I decided to season the meat directly since there was no seasoning mentioned in the recipe.

The Great Big Pressure Cooker Book Smoky Red Curry Chicken Thighs

Add the spice paste and cook for one minute, stirring constantly.

The Great Big Pressure Cooker Book Smoky Red Curry Chicken Thighs

Add the chicken.

The Great Big Pressure Cooker Book Smoky Red Curry Chicken Thighs

Stir until well coated.

The Great Big Pressure Cooker Book Smoky Red Curry Chicken Thighs

Pour in broth and stir well.

The Great Big Pressure Cooker Book Smoky Red Curry Chicken Thighs

Lock lid onto pot. I selected the poultry setting for 15 minutes.

The Great Big Pressure Cooker Book Smoky Red Curry Chicken Thighs

Use the quick-release method to bring pressure back to normal.

The Great Big Pressure Cooker Book Smoky Red Curry Chicken Thighs

Transfer chicken to a plate.

The Great Big Pressure Cooker Book Smoky Red Curry Chicken Thighs

Put the sauté setting back on and add the brown sugar. Bring to a simmer. Stir often until sauce is reduced by half. This only took four minutes.

The Great Big Pressure Cooker Book Smoky Red Curry Chicken Thighs

Pour sauce on top of chicken.

Foodie Results

The Great Big Pressure Cooker Book Smoky Red Curry Chicken Thighs

Delicious! Absolutely wonderful. The meat was so tender. Reg, who normally does not like chicken thighs, loved this dish too. Tasty, saucy and so easy… I will make this again!

I had lots of sauce left over so if I did make it with the whole 2 1/2 lbs of chicken thighs there would have been enough which gets extra kudos from me. Nothing worse than not enough sauce!

Thank you Bruce Weinstein and Mark Scarborough! I can not wait to explore more of your cookbook and your Craftsy class!

I give this recipe four out a half out of five wooden spoons.

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Filed Under: chicken, curry, Instant Pot, recipe, recipe review Tagged With: chicken, Curry, Instant Pot, pressure cooker, recipe, red, smoky, Suzie the Foodie, thighs

Comments

  1. Debra She Who Seeks says

    April 26, 2016 at 6:47 pm

    Wow, that DOES look good! I too hate recipes that are chintzy with the sauce so nice to see this one isn’t!

    Reply
    • Suzie the Foodie says

      April 27, 2016 at 4:13 pm

      Oh I know, nothing worse than not enough sauce! This one is extremely generous which rocks.

      Reply
  2. Mark Scarbrough says

    April 26, 2016 at 11:01 pm

    Thank you so much for posting this recipe. I simply love it. And I’m glad you do, too.

    Reply
    • Suzie the Foodie says

      April 27, 2016 at 4:13 pm

      Thank you so much for the cookbook and inspiration Mark! 🙂

      Reply
  3. Heidi S says

    April 27, 2016 at 4:29 am

    This looks like something I will have to try in my IP. I’ve really been interested in learning more about curries and Indian dishes. A pressure cooking class sounds like such a neat way to learn. I recently discovered Facebook’s Instant Pot Community and have learned so much. I just attempted my first desert last week in the IP and made an amazing key lime pie. Looking forward to trying this Smokey Red Curry recipe. Did you use a particular brand of red curry paste or could recommend one?

    Reply
    • Suzie the Foodie says

      April 27, 2016 at 4:15 pm

      Sounds like this recipe is right up your alley! I was part of that group too Heidi but it was so busy it filled up my inbox so I had to let it go. How did the key lime pie turn out? I used Patak’s Curry Paste but you could use whatever you want or even make your own if you feel like it.

      Reply
  4. The Happy Whisk says

    May 2, 2016 at 1:23 am

    I appreciate all the hard work you do for these posts, Suzie.

    Well done.

    Reply
    • Suzie the Foodie says

      May 2, 2016 at 11:10 pm

      Thank you so much my friend!

      Reply
  5. NP says

    September 17, 2016 at 2:10 pm

    Can’t wait to try this in the Ip. Just got it yesterday. Quick question, garlic is listed in the ingredients but ginger ls mentioned in the directions. Do you use garlic or ginger? Or both?

    Reply
    • Suzie the Foodie says

      September 17, 2016 at 7:59 pm

      Congrats on getting your Instant Pot NP! Good point. It is supposed to be ginger, not garlic. I will update the post. Have fun pressure cooking!

      Reply

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