Instant Pot Thai Red Curry with Chicken

paintthekitchenred.com

Nomad411

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

1 14-oz 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 sliced canned bamboo shoots

4 lime leaves, slightly bruised *

12 Thai basil leaves

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