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Spicy Instant Pot Thai Chicken Curry
SWEET PEAS AND SAFFRON7Ingredients
35Minutes
420Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 boneless skinless chicken breasts (roughly 1 lb)
- 13.5 oz. coconut milk (400 mL; I use full fat)
- 2 Tbsp. Thai red curry paste
- 3 Tbsp. fish sauce
- 3 Tbsp. brown sugar (reduce if you don't like a sweet curry)
- 1 Tbsp. lime juice
- 4 cups vegetables (sliced, bell peppers, red onion and snap peas pictured)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium1200mg50% |
| Potassium870mg25% |
| Protein20g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber8g32% |
| Sugars10g |
| Vitamin A170% |
| Vitamin C35% |
| Calcium8% |
| Iron20% |
* 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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