Tender chicken and potatoes cooked in a spicy, nutty Thai curry served with fragrant jasmine rice
Separate the coconut cream and watery portion of the coconut milk and keep aside.
Add chicken and mix well with the curry paste. Add potatoes, onions, cashews, fish sauce, brown sugar and salt. Add 1/2 cup of the separated water from the coconut milk and stir everything well.
Stir in the reserved coconut cream. Set the Instant Pot to Saute mode and bring the curry to a gentle boil.
Keep the coconut milk can refrigerated for a couple of hours which helps separate the cream from the watery portion