Instant Pot® Red Thai Curry Chicken

Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. Enjoy hot with jasmine rice. If you like, add Thai basil leaves.

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 2

Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.

Step: 3

Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.

Per Serving: 383 calories; protein 24.5g; carbohydrates 20.4g; fat 22g; cholesterol 77.5mg; sodium 597mg.

Prepare your meal in advance can be best to feel enjoyable that you do it with your favorite music in the yard , a soothing beverage of choice or even a partner. It is helpful to write every step required to create the meal , which may include all of it from your tools and utensils to your processing menu . Be sure to checkdown the ingredients in order , so as not to forget one . A handwritten list is typically best.

Having the right kitchen tools is just as one most required as having the correct ingredients . This includes all of from pots, pans, bowls and tools that needed to those core of items that are easy to forget, like as parchment paper and foil. Items like squeeze bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to arrange smaller and thinner foods are a must-have for all of home chef.