Updated: Feb 12
1 tablespoon avocado oil
1 medium chopped onion
2 tsp ginger paste
4 chopped garlic cloves (or garlic paste)
1 ½ lbs boneless, skinless chicken thighs or breasts, cut into 1” pieces
2–4 TBSP Thai red curry paste
13.5 oz can coconut milk
1 cube chicken bouillon
2 TBSP fish sauce
2 TBSP light brown sugar
1 cup cubed potatoes
1 cup chopped carrots
1 cup chopped green bell peppers
1 cup snow peas
Optional: fresh pineapple chunks
2 TBSP lime juice
Garnishes: lime wedges, bean sprouts, fresh basil or Thai basil
How to Instant Pot It
Set Instant Pot to saute function.
Heat oil and add onion, ginger and garlic, and saute 2-3 minutes.
Add chicken, stir, and just give a quick sear, 2-3 minutes.
Add red curry paste, cook 1 minute.
Add coconut milk, chicken bouillon cube, fish sauce, brown. Stir to combine.
Add potatoes, carrots, cauliflower.
Pressure Cook breast meat on high pressure for 6 minutes (chicken thighs will need 9 minutes).
Manually quick release, open lid and set back to saute function. Simmer sauce down a bit to reduce it.
Add any quick-cooking snow peas, bell peppers, and pineapple and simmer for 3-4 minutes or until veggies are tender.
Add lime juice. Taste, adjust salt and heat (add more curry paste for more spicy).
Serve over the grain of choice (white rice, brown, rice, or quinoa) then top with fresh basil, a lime wedge and bean sprouts.