Add coconut milk to the pot. Add red curry paste and chili garlic paste, and whisk it until well combined with the coconut milk.
Add chicken pieces and drained baby corn pieces. Give it a stir and close the lid. Pressure cook for 5 minutes on LOW pressure (sealing mode).
When the cooking is complete, release the pressure manually by following your cooker's quick release instructions. (Duo: Turn vent to 'venting'; Ultra: Push down pressure valve)
Select Saute and add mango, peppers and brown sugar. Stir and let it simmer for 3-4 minutes, until the peppers and mango slices soften a bit to your desired consistency.
Squeeze in lime and serve with white or brown jasmine rice!
Use a good quality, full-fat coconut milk. I use Chaokoh brand.
Since coconut milk is so high in fat, it is best to cook this chicken curry under LOW pressure in the Instant Pot to prevent it from curdling.
To keep the curry mild, use 1 teaspoon sambal oelek. To substitute sambal oelek, use an equal amount of your favorite chili garlic paste or ¼ teaspoon crushed red pepper flakes or cayenne for every teaspoon of sambal. Keep in mind red pepper and cayenne are hotter than sambal, so start small, unless you like it spicy!
If you can't find chicken tenders, substitute 1 pound boneless, skinless chicken breasts cut into 1-inch pieces.
Fresh or frozen mango can be used. Cut a fresh mango into bite-size pieces (refer to How To Cut Mango) or use frozen mango chunks. If you use frozen mango, remove one cup mango chunks from the freezer and make sure to thaw while you gather the rest of the ingredients.
Pineapple, fresh or canned, is a great substitute for mango. If you use canned, make sure to drain the juice beforehand.
Omit the brown sugar or honey if the mangoes are super ripe.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.