Italian salad dressing-marinated chicken breasts that have also been baked! Breaded, simple, and excellent. Italian, right there!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 2 teaspoons vegetable oil
- 2 tablespoons Panang-style red curry paste
- 1 pound beef top sirloin, thinly sliced
- ¾ cup coconut milk, or as needed
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 tablespoon peanut butter
- 1 tablespoon coconut sugar
- ½ tablespoon fish sauce
- ⅓ cup finely chopped Thai basil
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and curry paste to the hot pot; cook and stir for 1 minute. Add sirloin strips and saute for 2 to 3 minutes. Mix in coconut milk. Cancel Saute mode. Close and lock the lid.
- Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes.
- Unlock and remove the lid. Select Saute function. Mix in onion, bell peppers, peanut butter, coconut sugar, and fish sauce. Simmer until flavors are well combined, about 5 minutes. Taste and add more coconut milk if curry is too spicy. Sprinkle with Thai basil before serving.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 11 g |
| Sodium | 352 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious recipe! I used Mae Ploy panang curry paste and used a bit more than recommended. It was fairly spicy, about a 3.5 out of 5 in a Thai restaurant. I used palm sugar. I will definitely make it again, but will probably use the recommended amount of paste and add just a bit more fish sauce. Great recipe!