Instant Pot® Red Thai Curry Chicken Recipe

Name: Instant Pot® Red Thai Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cooking oil; 2 tablespoons red curry paste, or more to taste; 1 1/2 pounds thin chicken breasts, cut into 1-inch strips; 1 (14 ounce) can unsweetened light coconut milk; 1 tablespoon fish sauce, or more to taste; 1 tablespoon palm sugar; 1 cup sliced yellow onion; 1 cup sliced red bell pepper; 1 cup sliced yellow bell pepper; 1 cup sliced orange bell pepper

Servings: persons

1 tablespoon cooking oil
2 tablespoons red curry paste, or more to taste
1 1/2 pounds thin chicken breasts, cut into 1-inch strips
1 (14 ounce) can unsweetened light coconut milk
1 tablespoon fish sauce, or more to taste
1 tablespoon palm sugar
1 cup sliced yellow onion
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced orange bell pepper

1
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
2
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
3
Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.

423

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 10 ingredients. The key ingredients include: 1 tablespoon cooking oil, 2 tablespoons red curry paste, or more to taste, 1 1/2 pounds thin chicken breasts, cut into 1-inch strips, 1 (14 ounce) can unsweetened light coconut milk, and more.

Yes, Instant Pot® Red Thai Curry Chicken 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® Red Thai Curry Chicken

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