Instant Pot Thai Red Curry with Chicken
Paint the Kitchen Red
This Instant Pot Thai Red Curry with Chicken is delightful (and addicting!) It makes a perfect meal when paired with Jasmine Rice, and comes together so quickly in the Instant Pot. Perfect for a busy weeknight meal.
Thai red curry paste
(1 can) regular-fat
boneless chicken breasts or thighs
sliced into thin bite-size pieces
more to taste
or to taste
red and/or green bell pepper
canned bamboo shoots
slightly bruised *
Thai Basil leaves
Select ‘Saute’ and stir in red curry paste and 1/2 can of coconut milk until mixture is bubbly, about a minute or two.
Stir in chicken, remaining coconut milk, and chicken broth.
Close Instant Pot and make sure steam release handle is in the ‘Sealing’ position.
Cook on 'Manual' (or 'Pressure Cook') mode for 4 minutes.
Do a Quick Release of pressure and open the Instant Pot.
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.
Instant Pot Jasmine Rice
Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
, if necessary, to guard against the coconut milk bubbling up.
You can choose to substitute the vegetables with your choice e.g. green beans, zucchini, sweet potatoes, and you can also increase the quantity of vegetables.
My chicken was thinly sliced. If your pieces of chicken are larger, you'll need to add on a few more minutes of cooking or just do a natural release of pressure.
* lime leaves also referred to as k-lime, makrut or kaffir lime leaves
Recipe by Paint the Kitchen Red at https://www.paintthekitchenred.com