How to Make Instant Pot Thai Red Curry With Chicken
Instant Pot Thai red curry with chicken is one of my favorite Thai recipes– especially since this version is a one-pot dish. This red curry includes ingredients like full-fat coconut milk (for richness), Thai red curry paste, Thai basil, chicken breast, bell peppers, and more.
Ingredients
- 1 tbsp coconut oil
- 1/2 yellow onion (diced)
- 3 tbsp red curry paste
- 1 pound boneless skinless chicken breast (diced)
- 1/2 cup chicken bone broth
- 15 ounces full-fat coconut milk can
- 1 tsp fish sauce
- 1 tsp brown coconut sugar
- 1/2 lime (squeezed)
- 1 red bell pepper (diced)
- 1 zucchini squash (diced)
- garnish with thai basil, green onions (chopped), and lime (cut into wedges)
Instructions
- On Saute mode, add the coconut milk into the Instant Pot, along with the red curry paste, onions, and chicken. Then, turn off “Saute” mode, and set the Instant Pot to Normal High Pressure for 5 minutes.
- After the Instant Pot beeps, release the pressure from the sealing valve.
- Set the Instant Pot back to “Saute” mode and add coconut milk, fish sauce, brown coconut sugar, lime, red bell pepper, and zucchini squash.
- Cook for 2 to 3 minutes or until the veggies have softened. Garnish with Thai basil, green onions, and lime. Serve immediately with jasmine rice.
