Description
A delightful dish that brings the exotic flavors of Thailand right to your kitchen, rich and creamy with bold spices.
Ingredients
Scale
- 1 lb chicken breast, cut into chunks
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 bell pepper, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- Basil leaves for garnish
- Salt and pepper to taste
Instructions
- Set your Instant Pot to ‘Sauté’ mode and add a little oil. Heat up before adding the aromatics.
- Add onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.
- Add chicken pieces and cook until lightly browned. Stir in red curry paste and let it cook for an additional minute.
- Add coconut milk, chicken broth, fish sauce, and brown sugar; mix well and add sliced bell pepper. Close the lid, set to ‘Manual’ mode for 8 minutes, then do a quick release of pressure.
- Taste and adjust seasoning with salt and pepper as needed before serving hot, garnished with fresh basil leaves.
Notes
For extra depth of flavor, marinate chicken with curry paste for 30 minutes before cooking. Substitute chicken with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg