Has Achieved Nirvana
| I hear you on slow cooking; I had pretty much given up on it, even to the point of getting rid of my slow cookers. I figured I can just use the slow cooker setting on the Instant Pot. I'm expecting it to taste poached, but I also think that browning the skin ahead of time will add some good flavor. That, plus the ginger and basil and coconut milk. We'll see what happens.
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We are all visitors to this time, this place. We are just passing through. Our purpose here is to observe, to learn, to grow, to love… and then we return home. - Australian Aboriginal proverb
Bazootiehead-in-training
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| | | Posts: 37972 | Location: Somewhere in the middle | Registered: 19 January 2010 | 
IP
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Has Achieved Nirvana
| I love curry, but I have tons of Instant Pot recipes for curries and wanted the Thai flavor profile. I was curious about this one because of the pre-browning you do of the skin. Just seemed like it would add flavor to the whole dish. They make it a point to tell you not to submerge the chicken, I think to avoid the boiled effect. Besides, I'm up for an experiment!
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We are all visitors to this time, this place. We are just passing through. Our purpose here is to observe, to learn, to grow, to love… and then we return home. - Australian Aboriginal proverb
Bazootiehead-in-training
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| | | Posts: 37972 | Location: Somewhere in the middle | Registered: 19 January 2010 |
IP
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Minor Deity
| Sounds delicious. I think I’d make it Thai basil. I just happen to have a whole chicken and some coconut milk.
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"A mob is a place where people go to get away from their conscience" Atticus Finch
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