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
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function.
Add oil and red curry paste to the hot pot; sauté 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.
If you prefer a thicker curry, add only half a can of coconut milk.
If you are using thicker chicken breasts, increase cook time to 4 minutes.
Add more red curry paste for a spicier curry.
Servings
Serves 4-6 people
Nutrition Facts
Nutrition Per Serving (based on 4 servings) - Calories: 310; Total Fat: 17g (Saturated Fat: 7g); Cholesterol: 85mg; Sodium: 570mg; Total Carbohydrates: 13g (Dietary Fiber: 3g, Sugars: 7g); Protein: 29g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
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