1 1/2lbsboneless and skinless chicken breastdiced into bite-sized pieces
4cloves of garlicminced
2tbspThai red curry paste
2inred bell pepperscutlong strips
1 1/2cupsshredded carrots
2cans of coconut milk
salt and pepper to taste
fresh cilantrofinely chopped for garnishing
Basmati riceoptional for serving
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Set your Instant Pot to Sauté on High function for 10 minutes, heat the oil, add the onions and let them cook for about 2 minutes. Add the garlic and ginger and let cook until fragrant, then add and combine the garam masala, curry powder, salt, pepper, and Thai red curry paste.
Add the red bell peppers, carrots and chicken breast, make sure you coat all the pieces with the spice mix and then add the coconut milk.
Press Cancel, cover with lid and set to VENT. Select SLOW COOK on LOW and set the time for 3 hours. When the cooking finishes carefully open the lid and add the lemon juice. Garnish with chopped cilantro serve immediately.