Imagine bringing the vibrant, aromatic flavors of Thailand right into your kitchen with minimal effort and maximum deliciousness. This Instant Pot Thai Curry Chicken is your express ticket to a mouthwatering meal that will transport your taste buds to the bustling streets of Bangkok, without spending hours in the kitchen. Whether you're a busy professional, a home cook looking to impress, or simply craving an exotic dinner that comes together in a flash, this recipe is about to become your new weeknight superhero.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 cup chicken broth
- 1 cup bell peppers, sliced
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Fresh basil for garnish
Instructions
- Prepare ingredients by cutting chicken breast into 1-inch cubes and slicing bell peppers into thin strips.
- Turn Instant Pot to "Sauté" mode and heat for 2 minutes. Add a small amount of oil to prevent sticking.
- Add red curry paste to the pot and stir for 30 seconds to release its aromatic oils and enhance flavor.
- Add cubed chicken to the pot and sauté for 2-3 minutes, stirring to coat with curry paste and lightly brown the exterior.
- Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine all ingredients thoroughly.
- Add sliced bell peppers on top of the mixture without stirring.
- Close Instant Pot lid, set valve to sealing position, and cook on high pressure for 8 minutes.
- Once cooking completes, perform a quick release of pressure to prevent overcooking chicken.
- Open lid and stir contents. If sauce is too thin, use "Sauté" mode to reduce for 2-3 minutes.
- Taste and adjust seasoning with additional fish sauce or sugar if needed.
- Garnish with fresh basil leaves before serving over steamed rice.
Tips
- Chicken Prep: Cut chicken into uniform 1-inch cubes to ensure even cooking and consistent texture throughout the dish.
- Curry Paste Magic: Toast the red curry paste briefly before adding other ingredients to unlock deeper, more complex flavors. This technique helps release essential oils and intensifies the overall taste.
- Liquid Balance: Don't skip the chicken broth - it helps create the perfect sauce consistency and prevents the dish from becoming too thick or burning.
- Quick Release is Key: Perform a quick pressure release to prevent overcooking the chicken, which can make it tough and dry.
- Customize Your Heat: Adjust the amount of red curry paste to control spice levels. Start with less and add more if you prefer a spicier dish.
- Fresh Finish: Always add fresh basil just before serving to maintain its bright flavor and vibrant color.
- Serving Suggestion: Serve over jasmine rice or cauliflower rice for a complete and satisfying meal that's both delicious and easy to prepare.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 28g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 85mg
