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This **Instant Pot Red Thai Curry Chicken** recipe is packed with bold flavors, easy to make, and perfect for a quick weeknight dinner. Serve it over fluffy jasmine rice for a complete meal!
Steps
# How to Make Instant Pot Red Thai Curry Chicken: A Flavorful and Easy Recipe
If you're craving a delicious and aromatic dish, **Instant Pot Red Thai Curry Chicken** is the perfect choice. This recipe combines tender chicken, creamy coconut milk, and bold Thai flavors for a meal that's both satisfying and easy to prepare. Follow these detailed steps to create a restaurant-quality dish at home.
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## **Ingredients for Instant Pot Red Thai Curry Chicken**
- 2-3 tbsp red Thai curry paste (adjust for spice preference)
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 1 cup carrots, sliced
- 2 tbsp fish sauce (or soy sauce for a vegetarian option)
- 1 tbsp brown sugar or palm sugar
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- Fresh basil or cilantro for garnish
- Cooked jasmine rice (for serving)
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## **Step-by-Step Instructions**
### **Step 1: Prepare the Instant Pot**
1. Turn on your **Instant Pot** and select the **Sauté** function.
2. Add **1 tbsp vegetable oil** and let it heat for 1-2 minutes.
### **Step 2: Sauté the Aromatics**
1. Add the **sliced onions** and **carrots** to the pot. Sauté for 2-3 minutes until softened.
2. Stir in the **red Thai curry paste** and cook for 1 minute to release its aroma.
### **Step 3: Add the Chicken**
1. Add the **chicken pieces** to the pot and stir to coat them with the curry paste.
2. Cook for 2-3 minutes until the chicken is lightly browned.
### **Step 4: Add Liquids and Seasonings**
1. Pour in the **coconut milk** and **chicken broth**, stirring to combine.
2. Add the **fish sauce**, **brown sugar**, and **lime juice**. Mix well.
### **Step 5: Pressure Cook**
1. Add the **sliced red bell pepper** to the pot.
2. Secure the lid and set the Instant Pot to **Manual/Pressure Cook** on **High** for **8 minutes**.
3. Once the cooking time is complete, allow a **natural release** for 5 minutes, then perform a **quick release** for any remaining pressure.
### **Step 6: Serve and Garnish**
1. Open the lid and give the curry a good stir.
2. Serve the **Red Thai Curry Chicken** over **jasmine rice**.
3. Garnish with fresh **basil** or **cilantro** for a burst of flavor.
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## **Tips for the Best Red Thai Curry Chicken**
- Use **full-fat coconut milk** for a rich and creamy texture.
- Adjust the **spice level** by adding more or less curry paste.
- For extra veggies, add zucchini, broccoli, or snap peas.
- Store leftovers in an airtight container for up to 3 days.
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## **Why You’ll Love This Recipe**
This **Instant Pot Red Thai Curry Chicken** is a quick, flavorful, and healthy meal that’s perfect for busy weeknights. The combination of tender chicken, vibrant vegetables, and aromatic spices makes it a crowd-pleaser. Plus, the Instant Pot ensures the dish is ready in under 30 minutes!
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Enjoy this **easy Thai curry recipe** and impress your family with a taste of Thailand right at home. Don’t forget to pair it with steamed jasmine rice for a complete meal!