Thai Red Curry Chicken - Instant Pot
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Calories
237 kcal
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Course
Main Course
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Cuisine
Thai
Thai Red Curry Chicken - Instant Pot
Description
The Thai Red Curry Chicken - Instant Pot recipe combines thinly sliced chicken breast with red, yellow, and orange bell peppers, plus jalapeño for optional heat. Starting by sautéing red curry paste in oil develops the base flavor before adding the chicken and coconut milk. The pressure cooking for just a couple of minutes quickly cooks the chicken, while the subsequent sauté with vegetables keeps them crisp and vibrant. Finishing with Thai basil and seasoning adjustments adds herbal freshness and balance to the rich curry sauce.
The curry is intended to be enjoyed hot alongside jasmine rice, which complements the creamy and mildly spicy sauce. The dish features a balanced blend of savory fish sauce, sweetness from brown sugar, and the aromatic kick of curry paste and peppers.
For a less soupy texture, half the coconut milk can be used. Adjust the spice level by adding more curry paste or hot peppers after cooking. Stirring in vegetables at the end and heating briefly helps retain their crunch without overcooking.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 to 4 tablespoons red curry paste Love Maesri brand
- 1½ pound chicken breast cut into 1-inch strips, thin
- 1 coconut milk unsweetened (Love Trader Joe’s, can; low-fat
- 1 to 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 jalapeño sliced (optional for spicy curry, or Thai chili
- 1 cup yellow onion sliced
- 1 cup red bell pepper sliced
- 1 cup Yellow Peppers sliced
- 1 cup orange peppers sliced
- Thai basil handful, 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 30g | 60% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 87mg | 29% |
| Sodium | 445mg | 19% |
| Potassium | 749mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2940IU | 59% |
| Vitamin C | 138.6mg | 154% |
| Calcium | 30mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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