Almonds and cilantro harmonize perfectly with this red Thai curry.
- 3 Tablespoons (15 g) of flaked almonds
- 6 chicken thighs (with skin on) (900 g)
- 1 Tablespoon (15 ml) of coconut oil
- 2 TB (32 g) of Thai red curry paste
- 1 cup (240 ml) of coconut milk
- Chopped fresh cilantro, to garnish
- In a hot, dry skillet, toast the flaked almonds until golden brown. Remove the toasted almonds from the skillet and set aside.
- Season both sides of the chicken pieces with salt.
- Melt the coconut oil in a pressure cooker over high heat. Add the chicken thighs, skin-side down, to the pressure cooker and fry until golden and crispy. Remove the chicken thighs from the pressure cooker with a slotted spoon and set aside skin-side up.
- If desired, remove any excess rendered fat from the pressure cooker. Add the Thai red curry paste and coconut milk to the pressure cooker and whisk to combine. Cook the curry mixture, whisking constantly, for 1 to 2 minutes until emulsified and slightly thick.
- Place the chicken thighs, skin side up, in the pressure cooker and secure the lid. Cook for 14 to 15 minutes over moderate heat. Let the pressure cooker to release steam naturally before safely removing the lid.
- Remove the chicken thighs from the pressure cooker with a slotted spoon and set aside to keep warm. Over high heat, reduce the remaining coconut curry sauce until completely thickened to your liking. If desired, season the sauce with additional salt.
- Pour the curry sauce over the chicken thighs and then garnish with chopped fresh cilantro and toasted flaked almonds. Serve immediately.
All nutritional data are estimated and based on per serving amounts.
- Calories: 308
- Sugar: 0 g
- Fat: 25 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 17 g