Khao Soi Inspired Chicken Rice Bake (ข้าวอบข้าวซอยไก่)

1.Rinse the basmati rice under clean water until clear, then drain and set aside.

2.Preheat a pressure cooker. Add vegetable oil and khao soi curry paste. Sauté until aromatic, then add coconut milk.

3.Once it comes to a boil, add the chicken thighs and cook until the outside is seared. Place the chicken skin side down at the bottom of the pot. Add the rinsed rice, followed by coconut water. Stir gently.

4.Close the lid and cook under pressure for 5 minutes (counting from when pressure is fully reached).

5.Release the pressure, then leave the lid on for another 5 minutes to allow the rice to steam and finish cooking.

6.Open the lid, sprinkle with crispy shallots, and gently mix the rice, chicken, and shallots together.

7.Serve the rice on a plate with the chicken thighs. Garnish with scallions and serve with fried ground Thai chili, diced red onion, pickled mustard greens, and lime wedges on the side.