15 Minute Instant Pot Thai Red Curry Chicken- Easy & Delicious Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade paste can be fresher and tailored to taste.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie protein alternative.

Add 1 chopped onion, 2 diced boneless chicken breasts, 3 tablespoons red curry paste, 2 kaffir lime leaves, 1 teaspoon fish sauce, and 1 cup thick coconut milk into the stainless steel pot of the Instant Pot.

Mix all the ingredients well in the pot.

Close the lid of the Instant Pot and select the pressure cook setting, setting the time to 5 minutes at high pressure.

After 5 minutes of pressure cooking, perform a quick pressure release by canceling the pressure cook setting and turning the pressure release knob.

Once the pressure has fully released, open the lid to check the cooked chicken with red curry paste and coconut milk.

Add 1 diced red pepper and 1 diced orange pepper to the pot, mixing well.

Turn on the sauté setting to medium heat and cook the peppers for 3 minutes, adding 1/2 cup thick coconut milk and 1/2 teaspoon salt to taste during this time.

Add 2 tablespoons chopped green onions and 2 tablespoons chopped cilantro, combining everything well.

Remove the stainless steel pot from the main unit and cover it to keep warm for a few minutes to prevent overcooking.

Cook vermicelli rice noodles in hot water until soft, then serve the red curry chicken over the noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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