Ministry of Curry · by Archana Mundhe★ 4.5 (54)
Thai Red Curry Chicken - Instant Pot
NUTRITION · PER SERVING25M COOK
CAL 14%·PRO 66%
CARBS 14G21% OF CAL
2G FIBER8G SUGAR4G OTHER
FAT 9G31% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thai red curry with chicken, peppers, onions, and basil in creamy coconut milk, made quickly in an Instant Pot. Aromatic and warming.
mainthaisoupcurrychicken🥘 pressure cookerdairy freegluten free
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 tablespoon oil
- 2 to 4 tablespoons red curry paste (Love Maesri brand)
- 1½ pound thin chicken breasts (cut into 1-inch strips)
- 1 can low-fat coconut milk (unsweetened (Love Trader Joe’s))
- 1 to 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 jalapeno or Thai chili (sliced (optional for spicy curry))
- 1 cup yellow onion (sliced)
- 1 cup red peppers (sliced)
- 1 cup yellow peppers (sliced)
- 1 cup orange peppers (sliced)
- Handful Thai basil leaves
At a glance
PER SERVING · TIME 25M
CAL 14%·PRO 66%
CARBS 14G21% OF CAL
2G FIBER8G SUGAR4G OTHER
FAT 9G31% OF CAL
4G SAT6G 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
- 10m
- Cook
- 15m
- Sodium
- 868mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 696mg
- Calcium
- 27mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 868MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.