Instant Pot Thai Red Curry with Chicken
Servings: 6 servings
Calories: 246 kcal
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.
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Ingredients
- 3 tablespoon Thai red curry paste preferably Maesri or Mae Ploy brand
- 13.5 oz. coconut milk (400 ml) full fat, preferably Aroy-D or Chaokoh brand
- 1 lb boneless skinless chicken thighs (½ kg) or breasts, sliced into thin bite-size pieces
- ¼ cup low sodium chicken broth
- 2 Tbsp fish sauce more to taste
- 2 tsp brown sugar or palm sugar, to taste
- 1 tablespoon lime juice
- 1 cup bell peppers red and/or green, cubed
- 1 cup carrots sliced
- ½ cup onion cubed
- ½ cup bamboo shoots canned
- 4 lime leaves slightly bruised *
- 12 Thai Basil leaves
Instructions
Instant Pot Instructions
- Select Saute and stir in red curry paste and ½ 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 ½ 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.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
- Use a splatter screen, if necessary, to guard against the coconut milk bubbling up.
- Thai curries are generally eaten with rice. If you're not planning on eating the curry with rice, you might need to adjust the salt by reducing the quantity of fish sauce.
- 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.
- If your pieces of chicken are larger than bite-size, you may 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.
Nutrition
Serving: 1 serving | Calories: 246 kcal | Carbohydrates: 10 g | Protein: 18 g | Fat: 14 g | Saturated Fat: 10 g | Sodium: 705 mg | Fiber: 2 g | Sugar: 6 g
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