Thai Chicken Curry

By carvalhohm

Ingredients

• Slice Slice chicken breast (2)
• 3 3 3 tbsp Thai red paste
• 1/2 1/2 1/2 medium onion
• 2 2 2 cloves garlic
• 1 1 1 tbsp finely minced ginger
• 1 1 1 tsp sugar
• 2 2 2 tbsp fish sauce
• 1 1 1 bell pepper
• Canned baby corn
• 1 1 1 sliced carrots
• 2 2 2 kaffir lime leaves
• Saute button - let it get hot.

Preparation

Step 1

Saute onions, then add ginger / garlic and then add in chicken breast. Sprinkle with a bit of kosher salt. Remove from pot.

Add curry paste and then add in ½ of the coconut milk. Stir it until the thick. Add chicken breast, onions, garlic back in pot. Add sugar, fish sauce, kaffir lime leaves. Set instant pot at poultry for 5 minutes.

When done, remove lid and add in bell peppers baby corn, and carrot slices. Cover again and Set at 3 minutes.