How To Make Instant Pot Thai Red Curry Recipe
A spicy and flavorful Thai curry made in the Instant Pot, perfect for a quick weeknight dinner.
Serves:
Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 cups cooked chicken, sliced
- 1 cup chopped spinach
- 2 tbsp chopped fresh cilantro
- 1 lime, juiced
Instructions
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Turn on the Instant Pot and press Saute mode. Add oil, onion, garlic, ginger, red bell pepper, and mushrooms. Saute for 3-5 minutes until lightly browned.
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Stir in the red curry paste and cook for another minute.
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Add coconut milk, vegetable broth, soy sauce, and brown sugar. Stir to combine.
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Add sliced chicken and spinach.
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Close the Instant Pot lid and turn the venting knob to seal. Press Manual mode for 5 minutes.
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Once the timer beeps, allow natural release for 5 minutes, then quick release the remaining pressure.
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Stir in chopped cilantro and lime juice.
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Serve hot with rice or noodles.
Nutrition
- Calories : 380kcal
- Total Fat : 28g
- Saturated Fat : 17g
- Cholesterol : 60mg
- Sodium : 945mg
- Total Carbohydrates : 13g
- Dietary Fiber : 3g
- Sugar : 7g
- Protein : 22g
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