Instant Pot® Red Thai Curry Chicken Recipe
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Enjoy this quick version of a thai red curry made with chicken breast strips, coconut milk, and colorful bell peppers. Serve with jasmine rice.
4.3
25 Rating -
Rate
Non Vegdiet
35minstotal
10minsPrep
15minsCook
35m.total
10m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Instant Pot® Red Thai Curry Chicken Recipe
- 1/5 tablespoon Cooking Oil
- 0.40 tablespoon Red curry paste, or more to taste
- 0.30 pound Thin chicken breasts, cut into 1-inch strips
- 1/5 can Unsweetened light coconut milk
- 1/5 tablespoon Fish sauce, or more to taste
- 1/5 tablespoon Palm sugar
- 1/5 cup Sliced Yellow Onion
- 1/5 cup Sliced red bell pepper
- 1/5 cup Sliced yellow bell pepper
Nutrition
value
value
328
calories per serving
23 g Fat26 g Protein4 g Carbs3 g FiberOther
Current Totals
- Fat23g
- Protein26g
- Carbs4g
- Fiber3g
MacroNutrients
- Carbs4g
- Protein26g
- Fiber3g
Fats
- Fat23g
Vitamins & Minerals
- Calcium45mg
- Iron3mg
- Vitamin A407mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B6< 1mg
- Vitamin B963mcg
- Vitamin B12< 1mcg
- Vitamin C82mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium63mg
- Manganese< 1mg
- Phosphorus278mg
- Selenium28mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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