Ingredients:

  • 2 tbsp coconut oil
  • 3 tbsp Thai red curry paste
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1/2 cup chicken broth
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh Thai basil, torn
  • 1 red bell pepper, sliced into strips

Instructions:

  1. Set the Instant Pot to the Sauté function. Add the coconut oil and, once shimmering, stir in the red curry paste. Cook for 2 minutes until the paste smells fragrant and turns a shade darker.
  2. Stir in the minced garlic and grated ginger. Cook for 60 seconds until they soften but don't brown.
  3. Add the chicken thigh pieces. Stir well to coat every piece in the paste.
  4. Pour in the coconut milk, fish sauce, and brown sugar. Stir and scrape the bottom of the pot to prevent the 'Burn' warning.
  5. Add the chicken broth. Secure the lid and set to High Pressure for 10 minutes.
  6. Perform a quick pressure release. Listen for the hiss to stop completely before opening.
  7. Stir in the sliced red bell peppers, lime juice, and fresh basil.
  8. Let it sit for 2 minutes. The residual heat will soften the peppers until they are tender crisp.