This Thai-inspired curry is packed with flavor but not too much spice.
- Toast the flaked almonds in a hot, dry pan until golden. Remove the almonds from the pan and set aside.
- Season both sides of the chicken pieces with salt.
- Heat the coconut oil in a pressure cooker and fry the chicken pieces skin-side down until golden and crispy. Remove the chicken with a slotted spoon and set aside skin-side up.
- Pour any excess rendered fat from the pressure cooker, if desired. Add the Thai red curry paste and coconut milk to the pressure cooker and use a whisk to combine. Cook the mixture for 1 to 2 minutes to emulsify and thicken slightly.
- Return the chicken pieces to the pressure cooker (skin-side up) and secure the lid. Cook for 14 to 15 minutes over moderate heat. Allow the pressure cooker to naturally release steam before safely removing the lid.
- Remove the chicken pieces with a slotted spoon and set aside to keep warm. Reduce the remaining coconut curry sauce over high heat until completely thickened. Season with additional salt, if desired.
- Pour the curry sauce over the chicken pieces and garnish with the toasted flaked almonds and chopped fresh cilantro. Serve immediately.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
- Calories: 308
- Sugar: 0 g
- Fat: 25 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 17 g