Good evening all, here is my Kaopoon instapot recipe. Below I have provided pictures of the steps lol and instructions.
Instapot 6 quart.
2 cans of quail eggs (optional)
1 bag of bean sprouts
1 cabbage
1 galanga
1 pack or Thai herb
Black pepper
2 cans of coconut milk ( any brand is fine)
1 can of masaman curry paste
1 can of red curry paste
Chicken breast or chicken thigh 4pieces
I fill the instapot half way with water LOL ( not exactly measured.
1 lemongrass stick
Kiefer lime leaf
Bamboo shoots
Vermicelli noodles (or whatever you like)
Steps:
-Fill instapot half way and put the setting in sauté on the high setting.
-After you see the water boiling, place chicken into the water along with the lemon grass stalks. ( you can chop the stalk into pieces or leave it Whole like I did).
- Change the setting from sauté to pressure cooker. Make sure you have the setting to the hottest setting and close the steam valve so no steam comes out. Set time to 10 mins and wait till finish.
- Pot will beep and go ahead remove and shred the chicken into a pan on the stove top. ( it’s better to do it this way because the flavors are more chard and aromatic).
-Add half the masaman curry paste along with 1 whole red curry paste. Stir until evenly spread and add 1 coconut milk can with 2 slices of galanga and 2-3 Kiefer lime leaves and let cook for 2 mins on high.
- transport ingredients from pan into your instapot. (Keep in mind, the chicken broth will still be in the pot while the warm setting is on)
- stir pot with ingredients, add about 1 cup of fish sauce ( or to your taste) add the other can of coconut milk along with the quail eggs and bamboo shoots.
- let it sit and enjoy after 4-5 mins. Don’t forget to stir! BAM enjoy my version of Kapoon under 30mins. garnish with chopped cabbage, thai herb, and bean sprouts .
Thank u!
