Name: Instant Pot Thai Red Curry With Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 3 tablespoon Thai red curry paste preferably Maesri or Mae Ploy brand; 13.5 oz. coconut milk (400 ml) full fat, preferably Aroy-D or Chaokoh brand; 1 lb boneless skinless chicken thighs (½ kg) or breasts, sliced into thin bite-size pieces; ¼ cup low sodium chicken broth; 2 Tbsp fish sauce more to taste; 2 tsp brown sugar or palm sugar, to taste; 1 tablespoon lime juice; 1 cup bell peppers red and/or green, cubed; 1 cup carrots sliced; ½ cup onion cubed; ½ cup bamboo shoots canned; 4 lime leaves slightly bruised *; 12 Thai Basil leaves

Prep 15m

Cook 15m

Total 30m

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Instant Pot

Thai Red Curry

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(Servings: 6)

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3 tablespoon Thai red curry paste preferably Maesri or Mae Ploy brand

13.5 oz. coconut milk (400 ml) full fat, preferably Aroy-D or Chaokoh brand

1 lb boneless skinless chicken thighs (½ kg) or breasts, sliced into thin bite-size pieces

¼ cup low sodium chicken broth

2 Tbsp fish sauce more to taste

2 tsp brown sugar or palm sugar, to taste

1 tablespoon lime juice

1 cup bell peppers red and/or green, cubed

1 cup carrots sliced

½ cup onion cubed

½ cup bamboo shoots canned

4 lime leaves slightly bruised *

12 Thai Basil leaves

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Nutrition Facts

Calories

450kcal

22%
Fat

25g

38%
Saturated Fat

15g

75%
Carbohydrates

20g

6%
Fiber

3g

12%
Sugar

10g

20%
Protein

30g

60%
Cholesterol

100mg

33%
Sodium

1,200mg

50%

Percent Daily Values are based on a 2,000 calorie diet.

Imported & edited by @peachey

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Instant Pot Thai Red Curry With Chicken

Ingredients

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Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

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Nutrition Facts