Sort ingredients
dumpo
QR Code
Listen
Pdf
Select Saute and stir in red curry paste and ½ can of coconut milk until mixture is bubbly, about a minute or two.
Press Cancel.
Stir in chicken, remaining coconut milk, and chicken broth.
Close the lid and pressure cook on High Pressure for 4 minutes.
Do a Quick Release of pressure and open the Instant Pot.
Stir in fish sauce, brown sugar, lime juice, bell pepper, carrots, onions, bamboo shoots, and lime leaves.
Press 'Saute' and cook until vegetables are crisp-tender, 3 to 5 minutes.
Taste and adjust with more fish sauce, brown sugar or lime juice.
Stir in the Thai basil leaves.
Serve with Instant Pot Jasmine Rice.