How To Make Instant Pot® Red Thai Curry Chicken Recipe
From a beautiful Asian country comes our authentic and tasty Thai recipes. Be enraptured by the sweet, salty, sour, and spicy flavors that most Thai dishes combine in wild abandon. Your taste buds will surely thank you for these amazing Thai recipes.
Serves:
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 3 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Cooked rice, for serving
Instructions
-
Select “Saute” on the Instant Pot and heat the vegetable oil. Add the diced onion and minced garlic, and saute until fragrant and softened.
-
Add the chicken pieces to the pot and saute until browned on all sides.
-
Stir in the red curry paste and cook for another minute.
-
Add the sliced red bell pepper, mushrooms, coconut milk, fish sauce, and brown sugar to the pot. Stir well to combine.
-
Close the Instant Pot lid and set to “Manual” or “Pressure Cook” mode on high pressure for 8 minutes.
-
Once the cooking time is complete, use the quick release function to release the pressure.
-
Stir in the lime juice and garnish with fresh cilantro.
-
Serve the Red Thai Curry Chicken over cooked rice.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 124mg
- Sodium : 871mg
- Total Carbohydrates : 28g
- Dietary Fiber : 4g
- Sugar : 12g
- Protein : 40g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
