Instant Pot Thai Red Curry Chicken
Ingredients
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1 tablespoon cooking oil
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2 tablespoons red curry paste, or more to taste
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1 ½ pounds thin chicken breasts, cut into 1-inch strips
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1 (14 ounce) can unsweetened light coconut milk
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1 tablespoon fish sauce, or more to taste
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1 tablespoon palm sugar
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1 cup sliced yellow onion
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1 cup sliced red bell pepper
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1 cup sliced yellow bell pepper
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1 cup sliced orange bell pepper
Instructions
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Turn on your pressure cooker (like an Instant Pot) and activate the Sauté mode. Heat oil and stir in the red curry paste for about 30 seconds. Add chicken pieces and mix thoroughly with the paste. Pour in the coconut milk, close the lid, and set to high pressure for 2 minutes. Wait 10 to 15 minutes for the pressure to build up.
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Once the cooking time is up, let the pressure release naturally, which may take 10 to 40 minutes.
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After releasing the pressure, open the lid. Stir in fish sauce and palm sugar. Add in the onions and bell peppers, mixing until well combined. Set to Sauté mode again, and bring the curry to a gentle boil, simmering for 2 to 3 minutes to keep the vegetables crisp and fresh.
Chef’s Tips
For a creamier curry, use only half a can of coconut milk.
If you're working with thicker chicken breasts, extend the cook time to 4 minutes.
For a spicier kick, add extra red curry paste to your taste.
Nutritional Information (per serving)
| 383 | Calories |
| 22g | Fat |
| 20g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 383 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 8g | 40% |
| Cholesterol 78mg | 26% |
| Sodium 597mg | 26% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 2g | 6% |
| Total Sugars 7g | |
| Protein 25g | 49% |
| Vitamin C 114mg | 127% |
| Calcium 36mg | 3% |
| Iron 2mg | 9% |
| Potassium 383mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5