Ingredients

• 3 Tbsp Thai red curry paste
• 13.5 oz. coconut milk do not shake, you want the water and the cream to be separate so you can start the curry with the cream/thicker paste
• 1 lb boneless skinless chicken thighs ((½ kg) or breasts, sliced into thin bite-size pieces )
• 1/4 cup chicken broth
• 2 Tbsp fish sauce (more to taste)
• 2 tsp brown sugar
• 1 Tbsp lime juice
• 1 cup bell peppers (red and/or green, cubed)
• 1 cup carrots (sliced)
• 1/2 cup onion (cubed)
• 1/2 cup bamboo shoots (canned)
• 4 lime leaves (slightly bruised *)
• 12 Thai Basil leaves

Directions

• Instant Pot Instructions
• Select Saute and stir in red curry paste and the thick / creamy part 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 Jasmine Rice.
• Stovetop Instructions
• Heat red curry paste and the thick / creamy part of coconut milk until mixture is bubbly, about a minute or two.
• Add chicken, remaining coconut milk and chicken broth.
• Cover and cook for 5 minutes, until tender, stirring occasionally.
• Stir in fish sauce, brown sugar, lime leaves and lime juice.
• Add bell peppers, carrots, onions, bamboo shoots, and lime leaves. Cook for another 3 minutes or until crisp tender.
• Taste and adjust with more fish sauce, brown sugar or lime juice.
• Sprinkle with basil, heat through and serve with Jasmine rice.

Notes

• Brands for Ingredients;
• Curry paste; preferably Maesri or Mae Ploy brand
• Coconut milk; preferably Aroy-D or Chaokoh brand

Nutrition