Instant Pot Chicken Red Curry Recipe

Name: Instant Pot Chicken Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken thighs, cut into 1-inch pieces; 1 cup yardlong beans, cut 1 inch pieces; 1 cup sliced bamboo shoot; 1 red bell pepper, sliced (optional); 1 tablespoon vegetable oil; 1 stalk lemongrass, cut into 3 inch pieces; 2 -3 kaffir lime leaves; 1 (4 ounce) can red curry paste (Maesri brand); 1 cup water; 2 teaspoons salt; 1 (13 1/2 ounce) can coconut milk; 1 tablespoon cornstarch; 2 tablespoons water; 1 teaspoon fish sauce

Servings: persons

2 lbs chicken thighs, cut into 1-inch pieces
1 cup yardlong beans, cut 1 inch pieces
1 cup sliced bamboo shoot
1 red bell pepper, sliced (optional)
1 tablespoon vegetable oil
1 stalk lemongrass, cut into 3 inch pieces
2 -3 kaffir lime leaves
1 (4 ounce) can red curry paste (Maesri brand)
1 cup water
2 teaspoons salt
1 (13 1/2 ounce) can coconut milk
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon fish sauce

1
Set the instant pot on saute and boil the bamboo for 5 minutes. Drain and set aside.
2
Rinse the inner pot and set on saute mode on high. Add in the vegetable oil, lemongrass, kaffir lime leaves and red curry paste. Saute for 1-2 minutes and then stir in the chicken. Saute for another 1 minute.
3
Add in 1 cup of water and make sure nothing is stuck to the pot. Add in bamboo and salt. Cook on high pressure for 5 minutes and NPR for 5 minutes. Use this time to prep the vegetables and to make a cornstarch slurry by adding 2 tbsp of water to the cornstarch.
4
When the pin drops, open the lid and switch to saute mode on high. Add your vegetables, coconut milk and cornstarch slurry. Boil for 2-3 minutes until vegetables are tender. Add fish sauce right before serving.
5
Serve with steamed rice, cilantro, fresh Thai basil and chilis.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs chicken thighs, cut into 1-inch pieces, 1 cup yardlong beans, cut 1 inch pieces, 1 cup sliced bamboo shoot, 1 red bell pepper, sliced (optional), and more.

Yes, Instant Pot Chicken Red Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot Chicken Red Curry

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