Recipe of Thai Red Curry Chicken Instant Pot

Thai Red Chicken Curry

Easy one pan thai chicken curry with coconut milk recipe.

Recipe Summary Thai Red Chicken Curry

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

Ingredients | Thai Red Curry Chicken Instant Pot

2 teaspoons olive oil

1 pound skinless, boneless chicken breast halves - cut into thin strips

1 tablespoon Thai red curry paste

1 cup sliced halved zucchini

1 red bell pepper, seeded and sliced into strips

½ cup sliced carrots

1 onion, quartered then halved

1 tablespoon cornstarch

1 (14 ounce) can light coconut milk

2 tablespoons chopped fresh cilantro

Directions

Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.

Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Info | Thai Red Curry Chicken Instant Pot

prep: 10 mins cook: 10 mins total: 20 mins Servings: 4 Yield: 4 servings

TAG : Thai Red Chicken Curry

World Cuisine Recipes, Asian, Thai,

Images of Thai Red Curry Chicken Instant Pot

Thai Red Curry Chicken Instant Pot / My husband loves thai cuisine as well so i decided to make his restaurant favorite thai tofu red curry in instant pot.