Served for Michael's birthday in 2024!
Ingredients
3 tablespoon Thai red curry paste preferably Maesri or Mae Ploy brand
13.5 oz. coconut milk (400 ml) full fat, preferably Aroy-D or Chaokoh brand
1 lb boneless skinless chicken thighs (½ kg) or breasts, sliced into thin bite-size pieces
¼ cup low sodium chicken broth
2 Tbsp fish sauce more to taste
2 tsp brown sugar or palm sugar, to taste
1 tablespoon lime juice
1 cup bell peppers red and/or green, cubed
1 cup carrots sliced
½ cup onion cubed
½ cup bamboo shoots canned
4 lime leaves slightly bruised *
12 Thai Basil leaves
Method
Instant Pot Instructions
- Select Saute and stir in red curry paste and ½ can of coconut milk until mixture is bubbly, about a minute or two.
- Press Cancel.
- Stir in chicken, remaining coconut milk, and chicken broth.
- Close the lid and pressure cook on High Pressure for 4 minutes.
- Do a Quick Release of pressure and open the Instant Pot. [Read More: The Different Pressure Release Methods]
- Stir in fish sauce, brown sugar, lime juice, bell pepper, carrots, onions, bamboo shoots, and lime leaves.
- Press ‘Saute’ and cook until vegetables are crisp-tender, 3 to 5 minutes. (Be sure not to overcook. Vegetables will continue to cook in the residual heat.)
- Taste and adjust with more fish sauce, brown sugar or lime juice.
- Stir in the Thai basil leaves.
- Serve with Instant Pot Jasmine Rice.
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