Instant Pot Thai Chicken Curry Recipes
INSTANT POT® RED THAI CURRY CHICKEN
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
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
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
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
INSTANT POT® THAI-STYLE GREEN CURRY CHICKEN
This Thai-style chicken has a creamy green coconut curry sauce with just the right amount of spice, and is made quickly and easily in your Instant Pot®. It is delicious served with rice.
Provided by fabeveryday
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Mix coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil in a bowl with a whisk until smooth. Set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add chicken and saute, stirring occasionally until browned, 3 to 4 minutes. Add lime zest, ginger, garlic, and jalapeno to the pot and cook, stirring, for 1 minute. Press Cancel.
- Pour coconut curry mixture into the pot and stir well with a wooden spoon, scraping to loosen any browned bits from the bottom. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build before the cooking time begins.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the Saute function once more. Add snow peas and bell pepper and cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 15 g, Cholesterol 68.8 mg, Fat 38 g, Fiber 3.2 g, Protein 27.4 g, SaturatedFat 21.2 g, Sodium 1088.4 mg, Sugar 6.7 g
INSTANT POT THAI GREEN CURRY CHICKEN
Taken from paintthekitchenred.com. Can turn out a bit spicy depending on the curry paste you choose. I recommend Mae Ploy.
Provided by Da Huz
Categories Thai
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 16
Steps:
- In your instant pot, saute curry paste with spices for 30 seconds, until fragrant.
- Add onion and saute a couple of minutes.
- And coconut milk, chicken, broth, fish sauce, and lime juice. Seal cooker, bring to pressure, and cook 4 minutes.
- Do a quick release. Add bell pepper, zucchini, green beans, and bamboo shoots. Saute for about 5 minutes or until veggies reach your desired level of tenderness.
- Add lime leaves and basil and serve with rice.
Nutrition Facts : Calories 431.4, Fat 32.2, SaturatedFat 21.9, Cholesterol 72.6, Sodium 491.7, Carbohydrate 10.7, Fiber 2.6, Sugar 4.2, Protein 28.7
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- 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!
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- Switch on the Instant Pot on Saute mode. Heat coconut oil and add ginger paste, garlic paste and Thai red curry paste. Saute for 1-2 minutes and add chicken. Saute the chicken for a minute or so till the curry paste coats it well.
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