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Chinese Chicken Curry

Thin sliced chicken and bell peppers tossed in a flavorful sauce.
5 from 1 vote
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Course: Dinner
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 bowls
Calories: 252kcal
Author: Wendy

Equipment

  • Instant Pot or Pressure Cooker

Ingredients

  • 1 tablespoon olive
  • 1 yellow onion diced
  • 2 Tbsp. minced garlic
  • 2 tablespoon red curry paste
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon salt
  • 1 can full-fat coconut milk
  • 3 chicken thighs thinly sliced
  • 1 each red green and yellow bell pepper, sliced
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/4 cup chopped cilantro
  • 1 Package of prepared basmati rice

Instructions

  • Add olive oil, onion, garlic, red curry paste, brown sugar, lime
  • juice, fish sauce, salt, coconut milk to the Instant Pot.
  • Stir to combine
  • Add the chicken thighs to Instant Pot toss to coat in the sauce.
  • Place the lid on the Instant Pot and set the valve to seal.
  • Press the manual button, cook for 3 minutes.
  • Prepare the rice as directed.
  • Set to the side.
  • Add the cornstarch and water in a small bowl.
  • Mix to combine.
  • Do a quick release of the pressure on the Instant Pot.
  • Add in bell peppers and stir.
  • Place the lid on the Instant Pot and set the valve to seal.
  • Press the manual button, cook for 1 minute.
  • Open lid and add in the cornstarch slurry.
  • Mix to combine.
  • Serve and Enjoy!

Notes

You can substitute the chicken thighs with chicken breasts if you want to lower the fat content of the recipe.  But, the chicken thighs really keep the chicken tender in this recipe. 

Nutrition

Serving: 1bowl | Calories: 252kcal | Carbohydrates: 13g | Protein: 15g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 1037mg | Potassium: 319mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2246IU | Vitamin C: 44mg | Calcium: 37mg | Iron: 1mg