Get ready to transform your kitchen into a Thai street food paradise with this mind-blowing Instant Pot Thai Red Curry Chicken! In just 35 minutes, you'll create a restaurant-quality meal that's so incredibly delicious, your family will think you've secretly trained with a Bangkok chef. Imagine tender chicken, vibrant vegetables, and a creamy, spicy sauce that'll transport you straight to the bustling streets of Thailand - all without leaving your home!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 pound chicken breast, cut into pieces
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Fresh basil leaves for garnish
- Cooked rice for serving
Instructions
- Begin by preparing all your ingredients. Cut the chicken breast into bite-sized pieces, slice the bell pepper, and separate the broccoli into florets. This will help streamline the cooking process.
- Set your Instant Pot to the 'Sauté' function. Once hot, add a small amount of oil if desired (though the curry paste will provide some fat), and then add the red curry paste. Sauté the paste for about 1-2 minutes until it becomes fragrant.
- Add the chicken pieces to the pot, stirring to coat them in the curry paste. Sauté the chicken for about 3-4 minutes until it starts to brown slightly.
- Pour in the can of coconut milk, ensuring to scrape up any bits stuck to the bottom of the pot. This will help prevent the 'burn' notice when cooking under pressure.
- Add the fish sauce and sugar to the pot, stirring well to combine all the ingredients.
- Next, add the sliced bell pepper and broccoli florets to the pot. Stir gently to distribute the vegetables evenly throughout the curry.
- Close the lid of the Instant Pot, ensuring that the valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' function and set the timer for 8 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 5 minutes. After that, carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and give the curry a good stir. Taste and adjust seasoning if necessary, adding more fish sauce or sugar to suit your preference.
- Serve the Thai red curry chicken over cooked rice, garnished with fresh basil leaves for added flavor and presentation.
Tips
- Ingredient Prep is Key: Cut your chicken and vegetables into uniform sizes to ensure even cooking and consistent flavor distribution.
- Maximize Curry Paste Flavor: Toast the red curry paste for 1-2 minutes before adding other ingredients to release its full aromatic potential.
- Don't Skip the Coconut Milk: Use full-fat coconut milk for the richest, most authentic creamy texture.
- Customize Your Spice Level: Adjust the amount of curry paste to make the dish more or less spicy according to your preference.
- Fresh Basil Makes a Difference: Always add fresh basil leaves at the end to bring a bright, herbal note to the dish.
- Rice Pairing: Serve over jasmine rice for the most authentic Thai dining experience.
- Make-Ahead Tip: This curry tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 95mg
