Easy Instant Pot Thai Red Curry Chicken
This Instant Pot Thai red curry chicken is creamy, flavorful, and packed with tender chicken and colorful vegetables. Red curry paste and coconut milk create a rich, savory sauce with just the right balance of sweetness and spice. Serve it over warm jasmine rice for an easy and comforting weeknight dinner.
Servings 4 servings
Ingredients
- 3 tablespoons Thai red curry paste
- 1 14 oz full-fat coconut milk
- 1 pound chicken breast or thighs, thinly sliced
- 1/4 cup low-sodium chicken broth
- 2 tablespoons fish sauce plus more to taste
- 2 teaspoons brown sugar or more to taste
- 1 cup sliced carrots
- 1/2 cup chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon freshly squezed lime juice
- 8-10 fresh basil leaves
- Cooked jasmine rice for serving
Instructions
- Set the Instant Pot to Sauté. Add the 3 tbsp red curry paste and about half of the coconut milk. Stir and cook for 1 to 2 minutes, until fragrant and gently bubbling.
- Press Cancel. Add the chicken, remaining coconut milk, chicken broth, fish sauce, brown sugar, carrots, and onion. Stir to combine.
- Secure the lid and pressure cook on High for 4 minutes. Once finished, carefully quick release the pressure.
- Remove the lid and set the Instant Pot back to Sauté. Add the red bell pepper and cook for 5 minutes, or until tender to your liking.
- Turn off the Instant Pot and stir in the fresh basil and lime juice. Taste and adjust with additional fish sauce, brown sugar, or lime juice if needed.
- Serve warm over jasmine rice and enjoy.