Mango Chicken Thai Curry in Instant Pot

Name: Mango Chicken Thai Curry in Instant Pot
Prep time: 10 min
Cook time: 5 min
Total time: 30 min
Ingredients: 14 oz coconut milk ((1 can)); 3 oz red curry paste ((add less for mild taste, I use Thai Kitchen Brand)); 1 tbsp sambal oelek (or any chili garlic paste (reduce to 1 tsp for mild)); 1 lb. chicken tenders, cut in half (see notes for substitute); 2 cups baby corn, cut in half ((1 can, drained)); 1 cup mango (peeled and cut in 1-inch slices (frozen or fresh)); 1 cup bell peppers (assorted (I use ½ green + ½ red pepper)); 1 tbsp brown sugar (or honey); 1 tbsp lime juice (fresh, about ½ a lime)

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 30 minutes

Servings: 4

Cost: $4.16 /serving

Author : Aneesha Gupta

mango chicken curry mango chicken recipe

Ingredients

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14 oz coconut milk ((1 can))3 oz red curry paste ((add less for mild taste, I use Thai Kitchen Brand))1 tbsp sambal oelek (or any chili garlic paste (reduce to 1 tsp for mild))1 lb. chicken tenders, cut in half (see notes for substitute)2 cups baby corn, cut in half ((1 can, drained))1 cup mango (peeled and cut in 1-inch slices (frozen or fresh))1 cup bell peppers (assorted (I use ½ green + ½ red pepper))1 tbsp brown sugar (or honey)1 tbsp lime juice (fresh, about ½ a lime)

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Instructions

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Step 1

Add coconut milk to the pot. Add red curry paste and chili garlic paste, and whisk it until well combined with the coconut milk.

Step 2

Add chicken pieces and drained baby corn pieces. Give it a stir and close the lid. Pressure cook for 5 minutes on LOW pressure (sealing mode).

Step 3

When the cooking is complete, release the pressure manually by following your cooker's quick release instructions. (Duo: Turn vent to 'venting'; Ultra: Push down pressure valve)

Step 4

Select Saute and add mango, peppers and brown sugar. Stir and let it simmer for 3-4 minutes, until the peppers and mango slices soften a bit to your desired consistency.

Step 5

Squeeze in lime and serve with white or brown jasmine rice!