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Instant Pot Chicken Curry Thai
Course
lunch, Main Course
Cuisine
Thai
Keyword
chicken, Chicken Curry Thai, vegetables
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
482
kcal
Author
Corrie
Ingredients
4
chicken breasts
boneless
4
tablespoon
Thai red curry paste
800
ml
coconut milk
4
tablespoon
brown sugar
6
tablespoon
fish sauce
6
teaspoon
lime juice
8
cup
vegetables
sliced
Instructions
Add chicken breasts, Thai red curry paste, coconut milk, fish sauce and brown sugar in an instant pot.
Cook for about 8-9 minutes on “High” pressure.
Release the pressure immediately.
Take out the chicken breasts from the pot and put it aside.
Select sauté and add lime juice and sliced vegetable. Sauté it for 2-3 minutes.
Slice the chicken and again put it back in the pot.
Garnish with coriander and red chili and serve with white rice.
Nutrition
Calories:
482
kcal