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Instant Pot Thai Chicken Curry and Rice
CARAMEL TINTED LIFE13Ingredients
30Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. olive oil (use any oil of your choice)
- 1 tsp. ginger garlic paste
- 2 chicken breasts (medium, cubed)
- 1 tsp. coriander powder
- 2 tsp. yellow curry paste (use any Thai curry paste that you prefer, I use the Thai Kitchen brand)
- 2 bell peppers (small, deseeded and chopped into cubes)
- 3/4 cup coconut milk
- 1 Tbsp. soy sauce
- 4 fresh basil leaves (shredded)
- 1 Tbsp. creamy peanut butter
- salt (if needed)
- 2 cups rice (use basmati or jasmine rice, soaked in water for at least 20 minutes, then drained)
- 1/2 cup water (+ another 1 ½ cups water)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium620mg26% |
| Potassium720mg21% |
| Protein29g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A6% |
| Vitamin C80% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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