3 INSTANT POT ASIAN CURRIES 🍵 for #BuzyBeez | HONEYSUCKLE

Bakery vs Homemade MATCHA MOCHI CAKE: https://youtu.be/MVm7Zvw_ziY Buzy Beez! Today we have 3 Instant Pot Asian Curries for your buzy schedules! A Japanese Beef Curry, a Thai Chicken Curry, and my childhood favorite, a Vietnamese Chicken Curry! Full Recipes Below!
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3 Easy Pho: https://www.youtube.com/watch?v=VrisftOHt_E
3 Noodle Bowls: https://youtu.be/XgXT5LUHGik

Japanese Beef curry

⅓ cup flour
4 tbsp unsalted butter
2 tbsp S&B curry powder
1/2 tbsp garam masala
1 tbsp soy sauce
1 tbsp ketchup
1 tbsp Worcestershire sauce
1 tbsp honey
1 tsp kosher salt

1 lb beef stew meat
2 carrots
3 medium yukon gold potatoes
1 medium onion
2 garlic cloves, minced
1 tsp ginger, minced
2 cups chicken broth

Press the saute button and let it get hot.
To make roux first: melt butter and then add in flour. Let it toast for a minute, then add curry powder and garam masala. Mix until it becomes a thick paste. Remove from heat.

Add olive oil and brown the beef. Add sliced onions and cook for a few minutes to brown the onions. Add ginger, garlic, honey, soy sauce, ketchup, Worcestershire sauce, and kosher salt, and curry roux. Mix well with meat. Pour in carrots, potatoes, and chicken broth. Cover and press meat / stew button and time it for 20 minutes.

Thai Chicken Curry
Slice chicken breast (2)
3 tbsp thai red paste
½ medium onion
2 cloves garlic
1 tbsp finely minced ginger
1 tsp sugar
2 tbsp fish sauce
1 bell pepper
Canned baby corn
1 sliced carrots
2 kaffir lime leaves
Saute button - let it get hot.

Saute onions, then add ginger / garlic and then add in chicken breast. Sprinkle with a bit of kosher salt. Remove from pot.
Add curry paste and then add in ½ of the coconut milk. Stir it until the thick. Add chicken breast, onions, garlic back in pot. Add sugar, fish sauce, kaffir lime leaves. Set instant pot at poultry for 5 minutes.
When done, remove lid and add in bell peppers baby corn, and carot slices. Cover again and Set at 3 minutes.

Let it depressurize - enjoy!
Vietnamese Chicken Curry

1 lb chicken thighs
1 lb chicken drumsticks
1 tbsp madras curry
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
Freshly cracked pepper

1 onion, chopped
3-4 garlic cloves, minced
2 stalks of lemongrass cut into 2 inch pieces.
1 tbsp ginger, minced
2 tbsp fish sauce
1 tbsp sugar
3 tbsp madras curry
1 cup chicken broth
1 can coconut milk
3 carrots, cut into 1 inch chunks
4-5 yukon gold potatoes, cut into 1 inch chunks
To marinate the Chicken: Add chicken to bowl and marinate with 1 tbsp madras curry, onion powder, garlic powder, and kosher salt. Let it marinate for at least 15 minutes while preparing the rest of the ingredients.

Press the saute button and let it get hot.

Add olive oil and Add sliced onions and cook for a few minutes to brown the onions. Add ginger, garlic. Mix well with meat. Add in the rest of the ingredients and only half of the coconut milk. Cover and press meat / stew button and time it for 20 minutes.
Once the instant pot is done, remove lid and pour in the rest of the coconut milk. Season with salt to taste. Serve with french baguette. Enjoy!
Music by Lullatone: https://www.youtube.com/user/lullashawn

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