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Tandoori Chicken
Thai Red Curry Chicken
| By : |
Thai red curry chicken - A quick and delicious Thai red curry soup with chicken, onions, peppers and fresh Thai basil leaves, cooked in creamy coconut milk.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
5 servings
|
Ingredients
- 1 tablespoon cooking oil
- 2-4 tablespoon red curry pasta Love Maesri brand
- 1.5 pound thin chicken breasts cut into
1-inch strips - 13.5 ounces low-fat coconut milk unsweetened 1 can, Love Trader Joe's
- 1-2 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 jalapeno or Thai chili sliced (optional for spicy curry)
- 1 cup yellow onion sliced
- 1 cup red peppers sliced
- 1 cup yellow peppers sliced
- 1 cup orange peppers sliced
- handful Thai basil leaves
Ingredients
|
Instructions
- Set Instant Pot to Saute(more) mode. Once the ‘hot’ sign displays add oil and
2 tablespoons of red curry paste. Saute for 30 seconds. - Add Chicken and mix it well with the red curry paste.
- Add coconut milk (Note for a less soupy curry, add only half the can).
- Close Instant Pot with the pressure valve to sealing.
- Cook on Manual(Hi) for 2 minutes followed by Natural Pressure Release.
(Increase cook time for thicker chicken breasts to 4 mins) - Open Instant Pot, stir in fish sauce and brown sugar.
- For spicier curry add remaining red curry paste and hot peppers.
- Add onions, red, yellow and orange the peppers. Stir in well.
- Set Instant Pot to Saute mode and bring the curry to a gentle boil (about 2-3 minutes). This will allow the veggies to stay crunchy. Garnish with the Thai basil leaves.
- Enjoy hot with Jasmine rice.
Archana was born and raised in India eating her mom’s scrumptious food. She’s a talented chef and food enthusiast. Her food not only tastes amazing but it’s also a feast for the eyes, cooking with the freshest ingredients and experimenting with delicious recipes. Archana’s flavours and spices are inspired by the wonderful flavours of her mother’s cooking and traditional dishes from all over India.
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Very simple but flavorful dish. I used green instead of red curry paste (because it was all they had at the store), and left out the chili pepper (so my young daughter could eat it), but the flavors still blended very well together. Unlike other Instant Pot recipes featuring chicken breasts, the breast want too dry at all. I used 3/4 can of coconut milk, which yielded a somewhat soupy curry – just the way I like it. I look forward to trying a spicier, red-curry version of it.
Made this for my family tonight and everyone loved it. I added bamboo shoots and mini corn to it but im sure it would be just as good without it!
I tried this as my very first instant pot recipe. It turned out delicious, and im thankful for that.
Delish!!! I added mushrooms and sugar snap peas and some spinach I was trying to get rid of…it was awesome as a soup or with rice or spaghetti squash.
Great recipe. Used three chix breats though so if you do that double the amount of sauces or it will be diluted but still great flavor
This is incredible. I added sliced mushrooms and a can of diced water chestnuts. I also chopped about a 1/4 cup of thai basil and stirred it in at the end of cooking, in additon to garnishing with chopped basil.
This was the first recipe I made using the Instapot. The results were outstanding. My boyfriend said that it was the best Thai curry soup he’d ever tasted and he’s eaten it all over the world. I can’t wait to give it another go!
I made it. I liked it, but would consider using a more hearty coconut or creme base for a more thick base. I added a lot of peppers and it left a thin stock using low fat coconut milk. Overall, pretty good regardless.
We made it twice. We’ve all loved it both times! One time I did not use the lite coconut milk and honestly it’s better when you do use the lite coconut milk.
Incredible flavor. Amazing over basmati rice to soak up all the wonderful broth. I will definitely repeat this one.
Delicious! Thanks for sharing! Will cook often as my partner loves it!
This quickly became a family favorite. Yummy!