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.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
383 Calories
Recipe Instructions
Step 1
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Step 2
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 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.
Ingredients
1 tablespoon cooking oil
1 (14 ounce) can unsweetened light coconut milk
1 cup sliced red bell pepper
1 tablespoon fish sauce, or more to taste
1 tablespoon palm sugar
1 cup sliced orange bell pepper
1 cup sliced yellow bell pepper
2 tablespoons red curry paste, or more to taste
1 ½ pounds thin chicken breasts, cut into 1-inch strips
