Red Thai Curry

mlarb

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

14 oz. (1 can) regular-fat coconut milk

1 lb boneless chicken breasts or thighs sliced into thin bite-size pieces

¼ cup chicken broth

2 Tbsp fish sauce more to taste

2 tsp brown sugar or to taste

1 Tbsp lime juice

1 cup red and/or green bell pepper cubed

1 cup carrots sliced

½ cup onion cubed

½ cup canned bamboo shoots

4 lime leaves slightly bruised *

12 Thai Basil leaves

Select ‘Saute’ and stir in red curry paste and ½ can of coconut milk until mixture is bubbly, about a minute or two.

Press 'Cancel'.

Stir in chicken, remaining coconut milk, and chicken broth.

Close Instant Pot and make sure steam release handle is in the ‘Sealing’ position.

Cook on 'Manual' (or 'Pressure Cook') mode for 4 minutes.

Do a Quick Release of pressure and open the Instant Pot.

Stir in fish sauce, brown sugar, lime juice, bell pepper, carrots, onions, bamboo shoots, and lime leaves.

Press 'Saute' and cook until vegetables are crisp-tender, 3 to 5 minutes. (Be sure not to overcook. Vegetables will continue to cook in the residual heat.)

Taste and adjust with more fish sauce, brown sugar or lime juice.

Stir in the Thai basil leaves.

Serve with Instant Pot Jasmine Rice.

Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.

Use a splatter screen, if necessary, to guard against the coconut milk bubbling up.

You can choose to substitute the vegetables with your choice e.g. green beans, zucchini, sweet potatoes, and you can also increase the quantity of vegetables.

My chicken was thinly sliced. If your pieces of chicken are larger, you'll need to add on a few more minutes of cooking or just do a natural release of pressure.

* lime leaves also referred to as k-lime, makrut or kaffir lime leaves

Page footer