Best Instant Pot Red Thai Curry Chicken Recipes

INSTANT POT® RED THAI CURRY CHICKEN

Instant Pot® Red Thai Curry Chicken image

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.

Provided by Jessica DiPonziano

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 5

Number Of Ingredients 10

Ingredients

1 tablespoon cooking oil
2 tablespoons red curry paste, or more to taste
1 ½ pounds thin chicken breasts, cut into 1-inch strips
1 (14 ounce) can unsweetened light coconut milk
1 tablespoon fish sauce, or more to taste
1 tablespoon palm sugar
1 cup sliced yellow onion
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced orange bell pepper

Steps:

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

Nutrition Facts : Calories 382.5 calories, Carbohydrate 20.4 g, Cholesterol 77.5 mg, Fat 22 g, Fiber 1.6 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 597 mg, Sugar 6.5 g

INSTANT POT® THAI RED CURRY WITH CHICKEN

Instant Pot® Thai Red Curry with Chicken image

This sumptuous restaurant-worthy recipe is a perfect use of the Instant Pot®. The Thai red curry can be as mild or spicy as you'd like. Chock-full of vegetables and so aromatic, this dish will have the family climbing over one another to get a seat at the dinner table.

Provided by Diana71

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h12m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
½ onion, diced
2 cloves garlic, minced
1 stalk celery, sliced
6 large red potatoes, diced
¾ cup cherry tomatoes, halved
½ cup chopped carrots
2 boneless chicken breasts, sliced
1 (14 ounce) can coconut milk
2 tablespoons fish sauce
½ cup water
½ cup frozen peas
3 tablespoons red curry paste
2 tablespoons brown sugar
3 chicken bouillon cubes, crushed

Steps:

Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot®) on 'Saute' mode. Add onion and garlic; saute until soft, about 3 minutes. Add celery and cook until bright green, about 2 minutes longer. Add potatoes, cherry tomatoes, and carrots. Stir to combine.
Place chicken slices on top of the sauteed vegetables. Pour coconut milk over chicken. Add fish sauce and allow liquid to come to a boil, about 5 minutes. Mix in water, frozen peas, curry paste, brown sugar, and crushed bouillon cubes.
Place lid on the pot and lock in place. Bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Release pressure through natural-release method, about 20 minutes.

Nutrition Facts : Calories 489.4 calories, Carbohydrate 69.3 g, Cholesterol 22.7 mg, Fat 22.1 g, Fiber 7.5 g, Protein 20.1 g, SaturatedFat 13.4 g, Sodium 1144.3 mg, Sugar 8.8 g