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Thai Red Curry Chicken - Instant Pot
Thai red curry chicken - A quick and delicious Thai red curry soup with chicken, onions, peppers and fresh Thai basil leaves, cooked in creamy coconut milk.
Servings: 5
Calories: 237kcal
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Calories: 237kcal | Carbohydrates: 11g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 87mg | Sodium: 445mg | Potassium: 749mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2940IU | Vitamin C: 138.6mg | Calcium: 30mg | Iron: 1.1mg
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