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Export 11 ingredients for grocery delivery
Step 1
Set the Instant Pot to Saute(more) mode and heat oil. Add 2 tablespoons of red curry paste. Saute for 30 seconds.
Step 2
Add Chicken and mix it well with the red curry paste.
Step 3
Add coconut milk (Note for a less soupy curry, add only half the can).
Step 4
Close Instant Pot with the pressure valve to sealing. Pressure Cook (Hi) for 2 minutes followed by 10 minute Natural Pressure Release. (Increase cook time for thicker chicken breasts to 4 mins)
Step 5
Open the Instant Pot, stir in fish sauce and brown sugar. For spicier curry add remaining red curry paste and hot peppers.
Step 6
Add onions, red, yellow and orange peppers. Stir in well. Set Instant Pot to Saute mode and bring the curry to a gentle boil (about 2-3 minutes). This will allow the veggies to stay crunchy. Garnish with the Thai basil leaves.
Step 7
Enjoy hot with Jasmine rice.
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