Craving a restaurant-quality Thai chicken curry that's both incredibly delicious and ridiculously easy to make? Get ready to transform your kitchen into a Thai street food paradise with this mouth-watering Instant Pot recipe that will have your taste buds dancing and your family begging for seconds! In less time than it takes to order takeout, you'll be serving up a creamy, fragrant curry that rivals your favorite Thai restaurant's signature dish.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 cup chicken broth
- 1 bell pepper, sliced
- 1 cup snap peas
- 2 tablespoons fish sauce
- Fresh basil for garnish
Instructions
- Begin by preparing all your ingredients. Cut the chicken breast into bite-sized pieces, slice the bell pepper, and rinse the snap peas. Set these aside.
- In the Instant Pot, select the 'Sauté' function. Allow it to heat up for a couple of minutes.
- Once the pot is hot, add the chicken pieces. Sauté the chicken for about 3-4 minutes, stirring occasionally, until it is no longer pink on the outside.
- Next, add the red curry paste to the pot. Stir well to coat the chicken evenly with the curry paste, cooking for an additional 1-2 minutes until fragrant.
- Pour in the coconut milk and chicken broth, stirring to combine all the ingredients. Make sure to scrape the bottom of the pot to avoid any burnt bits.
- Add the sliced bell pepper and snap peas to the pot. Then, stir in the fish sauce, ensuring everything is well mixed.
- Close the lid of the Instant Pot and ensure the valve is set to 'Sealing'. Select the 'Pressure Cook' or 'Manual' function and set the timer for 10 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and give the curry a gentle stir. Taste and adjust seasoning if necessary, adding more fish sauce or curry paste according to your preference.
- To serve, ladle the Thai chicken curry into bowls and garnish with fresh basil leaves. Enjoy your delicious and easy Thai chicken curry!
Tips
- Choose the Right Curry Paste: Not all curry pastes are created equal. For authentic flavor, use a high-quality Thai red curry paste from brands like Mae Ploy or Thai Kitchen.
- Customize Your Spice Level: Adjust the amount of curry paste to control the heat. Start with less and add more if you prefer a spicier curry.
- Fresh Herbs Matter: Use fresh basil leaves just before serving to add a bright, aromatic finish to your dish.
- Protein Alternatives: Feel free to substitute chicken with tofu, shrimp, or beef to keep things interesting.
- Coconut Milk Tip: Shake the coconut milk can well before opening to ensure a smooth, well-mixed consistency.
- Don't Overcook: The beauty of the Instant Pot is quick cooking. Stick to the recommended cooking time to keep your chicken tender and vegetables crisp.
- Serving Suggestions: Serve over jasmine rice or cauliflower rice for a complete meal that's both satisfying and flavorful.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 35g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 95mg
