Instant Pot Thai Red Curry with Chicken

By rossboys

Ingredients

• 3Tbsp3 Tbsp Thai red curry paste (preferably Maesri or Mae Ploy brand)
• 114-oz can1 14-oz can regular-fat coconut milk
• 1lb1 lb boneless chicken breasts or thighs, sliced into thin bite-size pieces
• 1/4cup1/4 cup chicken broth
• 2Tbsp2 Tbsp fish sauce, more to taste
• 2tsp2 tsp brown sugar (or to taste)
• 1Tbsp1 Tbsp lime juice
• 1cup1 cup red and/or green bell pepper, cubed
• 1cup1 cup carrots, sliced
• 1/2cup1/2 cup onion, cubed
• 1/2cup1/2 cup sliced canned bamboo shoots
• 44 lime leaves, slightly bruised *
• 1212 Thai basil leaves

Details

Servings 6
Preparation time 5mins
Cooking time 20mins
Adapted from paintthekitchenred.com

Preparation

Step 1

1. Press ‘Saute’ and stir in red curry paste and 1/2 can of coconut milk until mixture is bubbly, about a minute or two.
2. Press 'Cancel'.
3. Stir in chicken, remaining coconut milk, and chicken broth.
4. Close Instant Pot and make sure steam release handle is in the ‘Sealing’ position.
5. Cook on 'Manual' (or 'Pressure Cook') mode for 4 minutes.
6. Do a Quick Release of pressure and open the Instant Pot.
7. Stir in fish sauce, brown sugar, lime juice, bell pepper, carrots, onions, bamboo shoots, and lime leaves.
8. 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.)
9. Taste and adjust with more fish sauce, brown sugar or lime juice.
10. Stir in the Thai basil leaves.
11. Serve with Instant Pot Jasmine Rice.

Notes
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

Note: if using shrimp instead of chicken, cook on low pressure for 3 minutes, then quick release.