Ingredients

• 1 , 13.5 ounce
• 0.25 cups chicken broth
• 3 tablespoons green curry paste
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 0.5 teaspoons dried basil
• 1 tablespoon vegetable oil
• 1 pound skinless , boneless chicken thighs, chopped into bite-sized pieces
• 1 jalapeño chile pepper , seeded and minced
• 2 cloves garlic , minced
• 1 lime , zested
• 1 teaspoon grated fresh ginger
• 6 ounces snow peas
• 1 red bell pepper , cut into thin strips
• 0.25 cups chopped cilantro

Instructions

1. 1 Whisk coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil together in a bowl until smooth; set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pot; add chicken and sauté, stirring occasionally, until browned, 3 to 4 minutes. Stir in jalapeño, garlic, lime zest, and ginger; cook and stir 1 minute. Press Cancel.
3. 3 Stir coconut curry mixture into the pot with a wooden spoon until well combined, scraping the browned bits of food off the bottom of the pot. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add snow peas and bell pepper; cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.

Nutrition per serving