|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 20g||100%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 4g||15%|
|Total Sugars 6g|
|Vitamin C 169mg||844%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
With help from the Instant Pot pressure cooker, this Thai chicken curry couldn't be easier. With red curry paste, coconut milk, and fresh vegetables, it is bound to be added to the menu rotation.
There are many brands of red curry paste on the market, and some are spicier than others. If you are unsure of the heat, begin with 2 tablespoons. You can always add more along with the vegetables when you taste the broth.
The recipe calls for chicken breasts, but feel free to substitute with boneless chicken thighs and add an extra 2 minutes to the pressure cooking time.
1 1/2 pounds chicken breasts, cut into bite-sized pieces
1/4 cup chicken stock
1 (13.5-ounce) can full-fat coconut milk
1 tablespoon fish sauce, or to taste
1 1/2 teaspoons grated fresh ginger
2 to 4 tablespoons red curry paste, to taste
1 tablespoon lime juice
1 teaspoon lime zest
1 tablespoon brown sugar, packed, or to taste, optional
1 medium onion, sliced or cut into chunks
2 carrots, thinly sliced (about 1/8-inch) crosswise
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup snow peas
Fresh chopped cilantro, for garnish
Hot cooked rice, for serving
Gather the ingredients.
Add chicken stock to Instant Pot along with coconut milk, fish sauce, ginger, curry paste, lime juice, and lime zest. Add chicken pieces.
Turn steam release vent to sealing position and choose pressure cook function, high pressure (manual on early models). Set time to 5 minutes (7 minutes for boneless chicken thighs cut into chunks).
When time is up, carefully move steam release vent to venting position (for other brands, follow your pressure cooker's instructions for a quick release). Cancel pressure cook function.
With a slotted spoon, remove chicken pieces to a bowl or plate and set aside. To pot, add onions, thinly sliced carrots, red and yellow peppers, and snow peas. Choose sauté function and bring mixture to a boil. Cook for 3 to 4 minutes, just until vegetables are crisp-tender.
Add chicken back to pot and heat through. Cancel sauté function and ladle chicken curry into a serving bowl; garnish with cilantro.
Serve curry with hot cooked rice.
- Fish sauce is a salty, savory condiment, and it is a common ingredient in Thai food. If you must substitute, use soy sauce, but taste as you add it in small amounts.
- Jazz your curry up with different garnishes. Some excellent options include fresh thinly sliced makrut lime leaves, sliced fresh pepper rings, Thai basil or sweet basil, chopped peanuts, sliced scallions, lime wedges, and bean sprouts.
- Use ginger paste instead of freshly grated ginger.
- For a sweeter curry, add a tablespoon or two of brown sugar.
- Add 1 (8-ounce) can (drained) of bamboo shoots along with the pea pods and peppers.