Cooked - Thai Red Curry Chicken - Instant Pot

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Thai Red Curry Chicken - Instant Pot

5.0

1 tablespoon cooking oil

2 to 4 tablespoons red curry paste (Love Maesri brand)

1½ pound thin chicken breasts (cut into 1-inch strips)

1 can low-fat coconut milk (unsweetened (Love Trader Joe’s))

1 to 2 tablespoons fish sauce

1 tablespoon brown sugar

1 jalapeno or Thai chili (sliced (optional for spicy curry))

1 cup yellow onion (sliced)

1 cup red peppers (sliced)

1 cup yellow peppers (sliced)

1 cup orange peppers (sliced)

Handful Thai basil leaves

Set the Instant Pot to Saute(more) mode and heat oil. Add 2 tablespoons of red curry paste. Saute for 30 seconds.
Add Chicken and mix it well with the red curry paste.
Add coconut milk (Note for a less soupy curry, add only half the can).
Close Instant Pot with the pressure valve to sealing. Pressure Cook (Hi) for 2 minutes followed by 10 minute Natural Pressure Release. (Increase cook time for thicker chicken breasts to 4 mins)
Open the Instant Pot, stir in fish sauce and brown sugar. For spicier curry add remaining red curry paste and hot peppers.
Add onions, red, yellow and orange peppers. Stir in well. Set Instant Pot to Saute mode and bring the curry to a gentle boil (about 2-3 minutes). This will allow the veggies to stay crunchy. Garnish with the Thai basil leaves.
Enjoy hot with Jasmine rice.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 66 weeks ago

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