Ingredients

• 2 lbs chicken thighs, cut into 1-inch pieces
• 1 cup yardlong beans, cut 1 inch pieces
• 1 cup sliced bamboo shoot
• 1 red bell pepper, sliced (optional)
• 1 tablespoon vegetable oil
• 1 stalk lemongrass, cut into 3 inch pieces
• 2 -3 kaffir lime leaves
• 1 (4 ounce) can red curry paste (Maesri brand)
• 1 cup water
• 2 teaspoons salt
• 1 (13 1/2 ounce) can coconut milk
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon fish sauce

Instructions

1. Set the instant pot on saute and boil the bamboo for 5 minutes. Drain and set aside.

2. Rinse the inner pot and set on saute mode on high. Add in the vegetable oil, lemongrass, kaffir lime leaves and red curry paste. Saute for 1-2 minutes and then stir in the chicken. Saute for another 1 minute.

3. Add in 1 cup of water and make sure nothing is stuck to the pot. Add in bamboo and salt. Cook on high pressure for 5 minutes and NPR for 5 minutes. Use this time to prep the vegetables and to make a cornstarch slurry by adding 2 tbsp of water to the cornstarch.

4. When the pin drops, open the lid and switch to saute mode on high. Add your vegetables, coconut milk and cornstarch slurry. Boil for 2-3 minutes until vegetables are tender. Add fish sauce right before serving.

5. Serve with steamed rice, cilantro, fresh Thai basil and chilis.