Step-by-step instruction without your screen going to sleep
3 tablespoons
vegetable oil
2
onions, peeled, sliced into half-moons
907g
boneless skinless chicken breasts, cut in 1/4-inch strips
2 cans
coconut milk
3
red bell peppers, seeds removed, sliced
6
carrots, peeled, sliced in 1/4-inch rounds
1 jar
red curry paste
50g
brown sugar
3 tablespoons
rice vinegar
3 tablespoons
fish sauce, or to taste
Zest of 2 limes
1/4 cup
Thai or regular basil, thinly sliced, for garnish
4 cups
white rice, cooked, for serving
3 tablespoons
vegetable oil
2
onions, peeled, sliced into half-moons
2 pounds
boneless skinless chicken breasts, cut in 1/4-inch strips
2 cans (14 ounces each)
coconut milk
3
red bell peppers, seeds removed, sliced
6
carrots, peeled, sliced in 1/4-inch rounds
1 jar (4 ounces)
red curry paste
1/4 cup
brown sugar
3 tablespoons
rice vinegar
3 tablespoons
fish sauce, or to taste
Zest of 2 limes
1/4 cup
Thai or regular basil, thinly sliced, for garnish
4 cups
white rice, cooked, for serving
Step 1
Select SEAR/SAUTÉ and set to MED-HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
Step 2
Add oil and onion to pot and sauté for 5 minutes.
Step 3
Add chicken, coconut milk, peppers, carrots, curry paste, brown sugar, rice vinegar, fish sauce, and lime zest.
Step 4
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 8 minutes. Select START/STOP to begin.
Step 5
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 6
Select SEAR/SAUTÉ and set to MED. Select START/STOP to begin. Allow the curry to simmer for 5 to 10 minutes, until it has thickened.
Select SEAR/SAUTÉ and set to MED-HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
3 tablespoons
vegetable oil
2
onions, peeled, sliced into half-moons
907g
boneless skinless chicken breasts, cut in 1/4-inch strips
2 cans
coconut milk
3
red bell peppers, seeds removed, sliced
6
carrots, peeled, sliced in 1/4-inch rounds
1 jar
red curry paste
50g
brown sugar
3 tablespoons
rice vinegar
3 tablespoons
fish sauce, or to taste
Zest of 2 limes
1/4 cup
Thai or regular basil, thinly sliced, for garnish
4 cups
white rice, cooked, for serving
3 tablespoons
vegetable oil
2
onions, peeled, sliced into half-moons
2 pounds
boneless skinless chicken breasts, cut in 1/4-inch strips
2 cans (14 ounces each)
coconut milk
3
red bell peppers, seeds removed, sliced
6
carrots, peeled, sliced in 1/4-inch rounds
1 jar (4 ounces)
red curry paste
1/4 cup
brown sugar
3 tablespoons
rice vinegar
3 tablespoons
fish sauce, or to taste
Zest of 2 limes
1/4 cup
Thai or regular basil, thinly sliced, for garnish
4 cups
white rice, cooked, for serving
Step 2 of 7
Add oil and onion to pot and sauté for 5 minutes.
3 tablespoons
vegetable oil
2
onions, peeled, sliced into half-moons
907g
boneless skinless chicken breasts, cut in 1/4-inch strips
2 cans
coconut milk
3
red bell peppers, seeds removed, sliced
6
carrots, peeled, sliced in 1/4-inch rounds
1 jar
red curry paste
50g
brown sugar
3 tablespoons
rice vinegar
3 tablespoons
fish sauce, or to taste
Zest of 2 limes
1/4 cup
Thai or regular basil, thinly sliced, for garnish
4 cups
white rice, cooked, for serving
3 tablespoons
vegetable oil
2
onions, peeled, sliced into half-moons
2 pounds
boneless skinless chicken breasts, cut in 1/4-inch strips
2 cans (14 ounces each)
coconut milk
3
red bell peppers, seeds removed, sliced
6
carrots, peeled, sliced in 1/4-inch rounds
1 jar (4 ounces)
red curry paste
1/4 cup
brown sugar
3 tablespoons
rice vinegar
3 tablespoons
fish sauce, or to taste
Zest of 2 limes
1/4 cup
Thai or regular basil, thinly sliced, for garnish
4 cups
white rice, cooked, for serving
Step 3 of 7
Add chicken, coconut milk, peppers, carrots, curry paste, brown sugar, rice vinegar, fish sauce, and lime zest.
3 tablespoons
vegetable oil
2
onions, peeled, sliced into half-moons
907g
boneless skinless chicken breasts, cut in 1/4-inch strips
2 cans
coconut milk
3
red bell peppers, seeds removed, sliced
6
carrots, peeled, sliced in 1/4-inch rounds
1 jar
red curry paste
50g
brown sugar
3 tablespoons
rice vinegar
3 tablespoons
fish sauce, or to taste
Zest of 2 limes
1/4 cup
Thai or regular basil, thinly sliced, for garnish
4 cups
white rice, cooked, for serving
3 tablespoons
vegetable oil
2
onions, peeled, sliced into half-moons
2 pounds
boneless skinless chicken breasts, cut in 1/4-inch strips
2 cans (14 ounces each)
coconut milk
3
red bell peppers, seeds removed, sliced
6
carrots, peeled, sliced in 1/4-inch rounds
1 jar (4 ounces)
red curry paste
1/4 cup
brown sugar
3 tablespoons
rice vinegar
3 tablespoons
fish sauce, or to taste
Zest of 2 limes
1/4 cup
Thai or regular basil, thinly sliced, for garnish
4 cups
white rice, cooked, for serving
Step 4 of 7
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 8 minutes. Select START/STOP to begin.
3 tablespoons
vegetable oil
2
onions, peeled, sliced into half-moons
907g
boneless skinless chicken breasts, cut in 1/4-inch strips
2 cans
coconut milk
3
red bell peppers, seeds removed, sliced
6
carrots, peeled, sliced in 1/4-inch rounds
1 jar
red curry paste
50g
brown sugar
3 tablespoons
rice vinegar
3 tablespoons
fish sauce, or to taste
Zest of 2 limes
1/4 cup
Thai or regular basil, thinly sliced, for garnish
4 cups
white rice, cooked, for serving
3 tablespoons
vegetable oil
2
onions, peeled, sliced into half-moons
2 pounds
boneless skinless chicken breasts, cut in 1/4-inch strips
2 cans (14 ounces each)
coconut milk
3
red bell peppers, seeds removed, sliced
6
carrots, peeled, sliced in 1/4-inch rounds
1 jar (4 ounces)
red curry paste
1/4 cup
brown sugar
3 tablespoons
rice vinegar
3 tablespoons
fish sauce, or to taste
Zest of 2 limes
1/4 cup
Thai or regular basil, thinly sliced, for garnish
4 cups
white rice, cooked, for serving
Step 5 of 7
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
3 tablespoons
vegetable oil
2
onions, peeled, sliced into half-moons
907g
boneless skinless chicken breasts, cut in 1/4-inch strips
2 cans
coconut milk
3
red bell peppers, seeds removed, sliced
6
carrots, peeled, sliced in 1/4-inch rounds
1 jar
red curry paste
50g
brown sugar
3 tablespoons
rice vinegar
3 tablespoons
fish sauce, or to taste
Zest of 2 limes
1/4 cup
Thai or regular basil, thinly sliced, for garnish
4 cups
white rice, cooked, for serving
3 tablespoons
vegetable oil
2
onions, peeled, sliced into half-moons
2 pounds
boneless skinless chicken breasts, cut in 1/4-inch strips
2 cans (14 ounces each)
coconut milk
3
red bell peppers, seeds removed, sliced
6
carrots, peeled, sliced in 1/4-inch rounds
1 jar (4 ounces)
red curry paste
1/4 cup
brown sugar
3 tablespoons
rice vinegar
3 tablespoons
fish sauce, or to taste
Zest of 2 limes
1/4 cup
Thai or regular basil, thinly sliced, for garnish
4 cups
white rice, cooked, for serving
Step 6 of 7
Select SEAR/SAUTÉ and set to MED. Select START/STOP to begin. Allow the curry to simmer for 5 to 10 minutes, until it has thickened.
3 tablespoons
vegetable oil
2
onions, peeled, sliced into half-moons
907g
boneless skinless chicken breasts, cut in 1/4-inch strips
2 cans
coconut milk
3
red bell peppers, seeds removed, sliced
6
carrots, peeled, sliced in 1/4-inch rounds
1 jar
red curry paste
50g
brown sugar
3 tablespoons
rice vinegar
3 tablespoons
fish sauce, or to taste
Zest of 2 limes
1/4 cup
Thai or regular basil, thinly sliced, for garnish
4 cups
white rice, cooked, for serving
3 tablespoons
vegetable oil
2
onions, peeled, sliced into half-moons
2 pounds
boneless skinless chicken breasts, cut in 1/4-inch strips
2 cans (14 ounces each)
coconut milk
3
red bell peppers, seeds removed, sliced
6
carrots, peeled, sliced in 1/4-inch rounds
1 jar (4 ounces)
red curry paste
1/4 cup
brown sugar
3 tablespoons
rice vinegar
3 tablespoons
fish sauce, or to taste
Zest of 2 limes
1/4 cup
Thai or regular basil, thinly sliced, for garnish
4 cups
white rice, cooked, for serving
Step 7 of 7
Top with basil and serve hot over cooked rice.
3 tablespoons
vegetable oil
2
onions, peeled, sliced into half-moons
907g
boneless skinless chicken breasts, cut in 1/4-inch strips
2 cans
coconut milk
3
red bell peppers, seeds removed, sliced
6
carrots, peeled, sliced in 1/4-inch rounds
1 jar
red curry paste
50g
brown sugar
3 tablespoons
rice vinegar
3 tablespoons
fish sauce, or to taste
Zest of 2 limes
1/4 cup
Thai or regular basil, thinly sliced, for garnish
4 cups
white rice, cooked, for serving
3 tablespoons
vegetable oil
2
onions, peeled, sliced into half-moons
2 pounds
boneless skinless chicken breasts, cut in 1/4-inch strips
2 cans (14 ounces each)
coconut milk
3
red bell peppers, seeds removed, sliced
6
carrots, peeled, sliced in 1/4-inch rounds
1 jar (4 ounces)
red curry paste
1/4 cup
brown sugar
3 tablespoons
rice vinegar
3 tablespoons
fish sauce, or to taste
Zest of 2 limes
1/4 cup
Thai or regular basil, thinly sliced, for garnish
