Transform dinner time with our “Instant Pot Thai Chicken Curry” recipe. Tender chicken, vibrant veggies, and aromatic spices come together in a rich coconut curry sauce, all effortlessly prepared in the Instant Pot for a quick and flavorful meal that will transport your taste buds to Thailand.
Ingredients:
1 tablespoon coconut oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1.5 pounds chicken breast, cut into bite-sized pieces
3 tablespoons Thai red curry paste
1 can (14 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
Juice of 1 lime
1/4 cup fresh cilantro, chopped
Salt to taste
Directions:
Set the Instant Pot to Sauté mode and heat the coconut oil. Add the onion, garlic, and ginger, sautéing until the onion is translucent.
Add the chicken pieces to the pot and cook until they are just starting to brown.
Stir in the Thai red curry paste, ensuring the chicken is well coated. Cook for a minute to release the flavors.
Pour in the coconut milk, fish sauce, and brown sugar, mixing well. Add the sliced bell peppers and zucchini on top without stirring.
Secure the lid of the Instant Pot and set it to Manual (High Pressure) for 8 minutes. Once the cooking time is up, use a quick release to depressurize.
Open the lid carefully, stir in the lime juice, and season with salt to taste.
Serve the curry garnished with fresh cilantro.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 350 kcal | Servings: 4 servings