Argo Foodservice - Instant Pot Malaysian Chicken Curry

Ingredients

• Curry paste
• ½ cup red onion, finely chopped
• 4 garlic cloves
• 1-½ tablespoons ginger, grated
• 1 lemongrass stalk, outer leaves removed, white part only, chopped finely
• 2 long red chilies
• 1-½ teaspoons salt
• 1 tablespoon curry powder (SE Asian style)
• 1 tablespoon, plus more for frying Canola oil
• Curry
• 2 tablespoons Canola oil
• 1 1/2 lbs bone-in, skin-on chicken thighs (about 6 thighs)
• 1 cup red onion, thinly sliced
• 2 tablespoons water
• 1 can (14oz) coconut milk
• 3 cups sweet potatoes chunks, peeled, sliced ¾” thick, and quartered
• 1 cup diced tomatoes
• 1-1/2 tablespoons Argo® Corn Starch
• 2 tablespoons fresh lime juice
• Cilantro to garnish, if desired
• Instant Pot, mortar and pestle or small food processor