Sweet Peas and Saffron · by Annie★ 5.0 (34)
Spicy Instant Pot Thai Chicken Curry
NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 67%
CARBS 34G28% OF CAL
8G FIBER12G SUGAR14G OTHER
FAT 26G47% OF CAL
21G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, spicy Thai curry made in the Instant Pot with chicken, coconut milk, and curry paste. Rich and fragrant, it comes together in 30 minutes for a flavorful weeknight dinner.
mainthaicurrychicken🥘 pressure cooker🔥 ovendairy freegluten free
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 boneless skinless chicken breasts (roughly 1 lb; see note 1)
- 13.5 oz coconut milk (400 mL; use full fat)
- 2 tablespoons Thai red curry paste
- 3 tablespoons fish sauce
- 3 tablespoons brown sugar (see note 2)
- 1 tablespoon lime juice
- 4 cups vegetables (sliced (bell peppers, red onion and snap peas pictured))
At a glance
PER SERVING · TIME 30M
CAL 25%·PRO 67%
CARBS 34G28% OF CAL
8G FIBER12G SUGAR14G OTHER
FAT 26G47% OF CAL
21G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1361mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 986mg
- Calcium
- 68mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1361MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.