For a richer flavor, use full-fat coconut milk. Adjust the amount of red curry paste to your preference for spice. Serve hot with jasmine rice and garnish with fresh Thai basil leaves or cilantro.
Instant Pot Red Thai Curry Chicken
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING5 People
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VIEWS122
Experience the vibrant flavors of Thailand with this quick and easy Instant Pot Red Thai Curry Chicken. Tender chicken, crisp bell peppers, and aromatic spices come together in a creamy coconut milk broth for a weeknight dinner that's both satisfying and exotic.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol78 mg
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Fiber2 g
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Protein25 g
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Saturated Fat8 g
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Sodium597 mg
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Sugar7 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 30 mins Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil and red curry paste to the hot pot; sauté for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
02 Step
Recipe View 20 mins Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
03 Step
Recipe View 5 mins Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.
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Taylor Steuberschuppe
May 1, 2025I added a can of diced tomatoes for extra flavor and it was delicious!
Eugene Wolff
Apr 1, 2025This recipe is a lifesaver on busy weeknights! It's so quick and easy, and the flavor is amazing.
Zackery Hilll
Jul 13, 2024My family loved this! I will definitely be making this again.