Instant Pot Thai Red Curry with Chicken

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

3 Tbsp Thai red curry paste

13 ½ oz. coconut milk

1 lb boneless skinless chicken thighs (½ kg) or breasts, sliced into thin bite-size pieces )

1/4 cup low sodium chicken broth

2 Tbsp fish sauce (more to taste)

2 tsp brown sugar

1 Tbsp lime juice

1 cup bell peppers (red and/or green, cubed)

1 cup carrots (sliced)

1/2 cup onion (cubed)

1/2 cup bamboo shoots (canned)

4 lime leaves (slightly bruised *)

12 Thai Basil leaves

Directions

Instant Pot Instructions

Select Saute and stir in red curry paste and 1/2 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. [Read More: The Different Pressure Release Methods]

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. (Be sure not to overcook. Vegetables will continue to cook in the residual heat.)

Taste and adjust with more fish sauce, brown sugar or lime juice.

Stir in the Thai basil leaves.

Serve with Instant Pot Jasmine Rice.

Stovetop Instructions

Heat red curry paste and 1/2 can of coconut milk in a medium saucepan over medium heat until the mixture is bubbly and fragrant, about a minute or two.

Add chicken, remaining coconut milk and chicken broth.

Cover and cook for 5 minutes, until tender, stirring occasionally.

Stir in fish sauce, brown sugar, lime leaves and lime juice.

Add bell peppers, carrots, onions, bamboo shoots, and lime leaves. Cook for another 3 minutes or until crisp tender.

Taste and adjust with more fish sauce, brown sugar or lime juice.

Sprinkle with basil, heat through and serve with Jasmine rice.

Nutrition

• Calories: 246 kcal
• Total Fat: 14 g
• Saturated Fat: 10 g
• Sodium: 705 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 18 g