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Red Thai Curry Chicken

This Thai red curry chicken, made with chicken, onions, and bell peppers, offers a quick and tasty meal solution.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Calories 383 kcal

Ingredients
  

  • 1 tablespoon cooking oil
  • 2 tablespoons red curry paste or more to taste
  • 1 ½ pounds thin chicken breasts cut into 1-inch strips
  • 1 14 ounce can unsweetened light coconut milk
  • 1 tablespoon fish sauce or more to taste
  • 1 tablespoon palm sugar
  • 1 cup sliced yellow onion
  • 1 cup sliced red bell pepper
  • 1 cup sliced yellow bell pepper
  • 1 cup sliced orange bell pepper

Instructions
 

  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil Activate a multipurpose pressure cooker (like the Instant Pot) and choose the Sauté setting. To the hot pot, add the oil and red curry paste. Sauté for 30 seconds. Mix the curry paste thoroughly with the chicken. Add the coconut milk. Shut the lid and secure it. As directed by the manufacturer, choose high pressure and set a two-minute timer. Give the pressure ten to fifteen minutes to build.
  • As directed by the manufacturer, release pressure using the natural-release approach over a period of 10 to 40 minutes.
  • Open the lid and take it off. Add palm sugar and fish sauce and stir. Add bell peppers and onion and stir until completely blended. Choose the Saute function. To keep the vegetables crisp, bring the curry to a mild boil and simmer it for only two to three minutes.

Notes

  1. To achieve a thicker consistency in your curry, use just half a can of coconut milk.
  2. In case you're working with thicker chicken breasts, extend the cooking time to 4 minutes.
  3. For a spicier kick in your curry, put in some extra red curry paste.