Instant Pot Thai Red Curry With Chicken Food

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INSTANT POT THAI CHICKEN CURRY



Instant Pot Thai Chicken Curry image

Making an authentic Thai curry can be a labour of love, especially if you make your own curry paste, but there is a much simpler and quicker way. This Instant Pot Thai chicken curry is made in 30 minutes using ingredients you can find in most grocery stores. That's why we call it a curry in a hurry.

Provided by Instant Pot Eats

Categories     Main

Time 30m

Yield 4

Number Of Ingredients 21

Part 1
1-2 tablespoons olive oil
1 medium onion, diced roughly
4-5 slices of ginger
2 garlic cloves, sliced
1.4 lb / 650 g diced chicken meat (breast and thighs)
1/3 cup red curry paste (less or more depending on the spice level)
2 teaspoons sugar (we used 1 tsp stevia sugar alternative)
1 tablespoon fish sauce
1 cup thickened coconut milk (coconut cream, see notes)
2/3 cup chicken stock (or water with 1/2 cube chicken stock)
Part 2
Juice of 1/2 lime
1 large carrot, sliced
1/2 large zucchini, sliced
1/2 head of broccoli, florets cut in halves
1 red pepper, sliced
To thicken: 2 tablespoons tapioca flour or arrowroot flour
1/4 cup coconut cream
1/4 cup chopped cilantro
Garnish: diced scallions/spring onions and more cilantro, optional

Steps:

  • Turn the Instant Pot on and press the Sauté button. Once the pot is hot, add the olive oil, onion, ginger and garlic and stir through. Cook for 1 minute, stirring, then add the chicken.
  • Add the curry paste and stir through the chicken. Now, add the sugar, fish sauce, coconut cream and chicken stock. Stir through well and press Cancel to stop the Sautéing.
  • Pop the lid on top and lock, making sure the valve is pointing to Sealing. Press Manual/Pressure Cook, HIGH pressure and set to 7 minutes. The Instant Pot will say ON and it will take about 5-10 minutes for the pressure to build up, after which the timer will start. Though, the curry will be cooking during the whole time.
  • Once the timer finishes, allow a couple of minutes for natural release, then use the quick release method (point the top valve to Venting) to let off the rest of the pressure. Be careful of the hot steam jet!
  • Open the lid and press the Sauté button again. Add juice of half a lime and stir through. Have a little taste. Add more salt or fish sauce if needed.
  • Add all the vegetables and cook on Sauté for 3-4 minutes, stirring a few times.
  • Dissolve the tapioca or arrowroot flour in 2 tablespoons of water. Stir into the curry to thicken the sauce. Finish adding the remaining coconut cream and then stir in cilantro.

Nutrition Facts : Calories 502 calories, Sugar 5.9 g, Sodium 984.1 mg, Fat 29.5 g, SaturatedFat 18.9 g, TransFat 0 g, Carbohydrate 18.2 g, Fiber 3.6 g, Protein 42.5 g, Cholesterol 119.8 mg

INSTANT POT® THAI RED CURRY WITH CHICKEN



Instant Pot® Thai Red Curry with Chicken image

This sumptuous restaurant-worthy recipe is a perfect use of the Instant Pot®. The Thai red curry can be as mild or spicy as you'd like. Chock-full of vegetables and so aromatic, this dish will have the family climbing over one another to get a seat at the dinner table.

Provided by Diana71

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h12m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
½ onion, diced
2 cloves garlic, minced
1 stalk celery, sliced
6 large red potatoes, diced
¾ cup cherry tomatoes, halved
½ cup chopped carrots
2 boneless chicken breasts, sliced
1 (14 ounce) can coconut milk
2 tablespoons fish sauce
½ cup water
½ cup frozen peas
3 tablespoons red curry paste
2 tablespoons brown sugar
3 chicken bouillon cubes, crushed

Steps:

  • Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot®) on 'Saute' mode. Add onion and garlic; saute until soft, about 3 minutes. Add celery and cook until bright green, about 2 minutes longer. Add potatoes, cherry tomatoes, and carrots. Stir to combine.
  • Place chicken slices on top of the sauteed vegetables. Pour coconut milk over chicken. Add fish sauce and allow liquid to come to a boil, about 5 minutes. Mix in water, frozen peas, curry paste, brown sugar, and crushed bouillon cubes.
  • Place lid on the pot and lock in place. Bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Release pressure through natural-release method, about 20 minutes.

Nutrition Facts : Calories 489.4 calories, Carbohydrate 69.3 g, Cholesterol 22.7 mg, Fat 22.1 g, Fiber 7.5 g, Protein 20.1 g, SaturatedFat 13.4 g, Sodium 1144.3 mg, Sugar 8.8 g

INSTANT POT® RED THAI CURRY CHICKEN



Instant Pot® Red Thai Curry Chicken image

Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. Enjoy hot with jasmine rice. If you like, add Thai basil leaves.

Provided by Jessica DiPonziano

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 5

Number Of Ingredients 10

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

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.

Nutrition Facts : Calories 382.5 calories, Carbohydrate 20.4 g, Cholesterol 77.5 mg, Fat 22 g, Fiber 1.6 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 597 mg, Sugar 6.5 g

INSTANT POT THAI CURRY CHICKEN



Instant Pot Thai Curry Chicken image

Make and share this Instant Pot Thai Curry Chicken recipe from Food.com.

Provided by Angela Polly

Categories     Asian

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 tablespoon red curry paste
2 tablespoons coconut oil
1 bell pepper, cut into long slices
1 inch gingerroot, finely chopped
3 garlic cloves, finely chopped
1 -1 1/2 lb Anjou pear, boneless skinless chicken breasts
2 cups spinach
1 (14 ounce) can coconut milk
salt and pepper

Steps:

  • On saute mode:.
  • In coconut oil, saute the Thai red curry paste with garlic, ginger, and peppers.
  • Add the fresh chicken (thighs would be good to use as well), salt and pepper.
  • Pour in 1-2 c chicken broth, place lid.
  • Manually pressure cook on high for 8 mins.
  • Quick release.
  • Add in spinach and coconut milk.
  • *Also would be good to try with shrimp instead of shrimp (adjust cook time) or other vegetables like broccoli, carrots, snow peas, etc.

Nutrition Facts : Calories 355.8, Fat 37.5, SaturatedFat 32.9, Sodium 34.7, Carbohydrate 7.3, Fiber 1.2, Sugar 1.1, Protein 3.8

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