Instant Pot Thai Coconut Peanut Curry Recipe

Instant Pot Thai Coconut Peanut Curry Recipe
Trying to put a 30 minute meal on the table, but are craving something exotic? No need for everyday boring stand-bys or unhealthy, chemical laden convenience foods when you can serve Instant Pot Thai Coconut Peanut Curry. Instant Pots have streamlined everyday cooking, and everyone - even busy cooks - are able to put quick, but delicious meals on the table anytime. Weeknights call for quick, and this delicious dish will become a fall-back weeknight dinner. This recipe is not only fast, but it has minimal ingredients that can be found easily at any large grocery store on the Asian aisle.
If you have two Instant pots (appliance junkies will certainly have several - don't ask me how I know), you can cook rice in one of them, otherwise, use your rice cooker or stovetop and start the rice first so it will be finished at the same time as the curry.

8 Servings

2 14 oz. cans coconut milk
1 1/2 tablespoons Thai red curry paste
1 tablespoon fresh lime juice
1 1/2 tablespoons palm sugar, or brown sugar

1 1/2 pounds boneless skinless chicken breast halves, trimmed and sliced into 1/4 inch strips

1 red bell pepper, cored, seeded, quartered, and cut into strips
1 green bell pepper, or 4 jalapeno peppers, cored, seeded, and cut into strips
1 cup crushed peanuts

Thai basil leaves, for garnish

  1. Mix the coconut milk, curry paste, lime juice, and palm sugar in the Instant Pot.
  2. Use the saute setting and bring the mixture to a boil, stirring constantly.
  3. Stir in the chicken, separating the strips.
  4. Set the Instant Pot to manual for two minutes.
  5. When the cycle has finished, release the pressure.
  6. Turn the Instant Pot to the saute setting; bring to a boil and add the peppers and peanuts.
  7. Let the mixture boil until the peppers are crisp tender and the sauce is slightly thickened.
  8. Serve with Jasmine Rice.

Amount Per Serving
Calories 465 Calories from Fat 319
Percent Total Calories From :Fat 69% Protein 23% Carb. 8%

Nutrient Amount per Serving
Total Fat 35 g
Saturated Fat 22 g
Cholesterol 57 mg
Sodium 269 mg
Total Carbohydrate 9 g
Dietary Fiber 3 g
Sugars 0 g
Protein 27 g

Vitamin A 13% Vitamin C 46% Calcium 0% Iron 25%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.