• 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
  • Directions

  • Step 1

    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.


  • Step 2

    Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.

  • Step 3

    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.

  • Cook's Notes:

    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.

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