INSTANT POT RED CURRY CHICKEN WITH NOODLES ENJOY DAN:

        INSTANT POT RED CURRY CHICKEN WITH NOODLES by CHEF DAN:

Serves 4

INGREDIENTS:

2-tablespoons olive oil

1-pound boneless, skinless, chicken breasts, cut into bite-size pieces

1onion, thinly sliced

2 garlic cloves, smashed

1-thumb-size fresh ginger, peeled and minced

3 tablespoons red curry paste

1-tablespoon Tandoori masala

1-(19 Oz) can Mae Ploy coconut milk

1/2-teaspiin EACH cayenne pepper, and cumin

2 tablespoon soy sauce

1 red pepper, sliced

1 cup snow peas

8-ounces rice noodles

Garnish with roasted peanuts, sesame seeds, and fresh cilantro

DIRECTIONS:

1.   Dump all ingredients except red pepper and next 3 ingredients + garnish into Instant Pot.

2.   Set to manual and pressure cook on high for 6 minutes.

3.   Make sure to close the value.

4.   It takes 10 minutes to pre-heat.

5.   When cooking is complete, press cancel and do quick release.

6.   When pressure is gone, and the lid is safe to open.

7.   Meanwhile, drizzle 1 tablespoon olive oil over rice noodles.

8.   Place noodles in a bowl; then boil water and pour over noodles.

9.   Let sit for about 3 minutes, drain and set aside.

10  When Instant Pot is safe to open, add red peppers, and snow peas.

11  Let sit for 5 minutes.

12  Add cooked rice noodles to bowls, then top with curry mixture.

13  Add garnish and serve.

ENJOY DAN:                                                                            STAY STRONG!!