Instant Pot Chicken Curry Thai
- 4 chicken breasts boneless
- 4 tbsp Thai red curry paste
- 800 ml coconut milk
- 4 tbsp brown sugar
- 6 tbsp fish sauce
- 6 tsp lime juice
- 8 cup vegetables sliced
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.
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