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Shilpa

Instant Pot Easy Thai Red Chicken Curry

This is a restaurant style delicious and fast curry recipe.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 tbsp oil of choice
  • 1/2 cup onion chopped (yellow)
  • 1.5 pounds chicken boneless and skinless (thighs or breast)
  • 1 tsp  ginger garlic paste (either freshly minced in equal quantities or store bought)
  • 4 tbsp thai red curry paste

     (Thai kitchen brand)
  • 13.6 oz coconut milk can

    (unsweetened)     (Thai kitchen brand)
  • 2 tbsp fish sauce

     (Thai kitchen brand)
  • 1 tbsp lime juice (either freshly squeezed or bottled)
  • 2 tsp brown sugar

  • 1 cup bell pepper (either red, yellow, or green) (diced into cubes or sliced lengthwise)
  • 1/2 cup carrots (roughly 6 to 8 baby carrots chopped)
  • 1 serrano pepper (optional) slit lengthwise into 2 halves)
  • 6 basil leaves fresh chopped or whole
  • 2 tbsp cilantro leaves (fresh and finely chopped)
  • 1/4 tsp salt (you can add more per your taste)
  • 1/4 tsp ground black pepper

Equipment

  • Instant Pot

Method
 

Prep
  1. Dice the bell peppers, and onions. Chop the cilantro and basil leaves. I have kept the basil leaves whole in this recipe, you can either chop them or keep them whole. Dice the baby carrots into 1 inch pieces.
  2. Slit the serrano pepper into two halves lengthwise.
  3. Dice the chicken into 2 inch pieces.
Cook
  1. Select sauté on the instant pot and adjust to normal.
  2. Add oil to the pot. When the oil is hot, add onions, chicken, and ginger garlic paste.
  3. Sauté and stir for 2 minutes until the chicken is no longer pink.
  4. Stir in red curry paste and let it sauté for about a minute.
  5. Stir in coconut milk and let it thicken will take about 2 to 3 minutes. Keep stirring.
  6. Secure the lid on the pot. Select manual and cook at high pressure for 5 minutes. When cooking is complete, use quick pressure release to depressurize.
  7. Stir in the fish sauce, lime juice, brown sugar, bell pepper, carrots, serrano pepper, basil
    leaves, and cilantro.
  8. Select sauté and let the curry thicken slightly. Should take about 2 to 3 minutes. Season
    with salt and pepper. Press cancel. Transfer in a serving bowl.
  9. Serve hot over Jasmine rice.

Notes

On a scale of 1 to 5, I would place this dish at a level of 2.5 in terms of spice levels, if cooked as is with 1 Serrano pepper. If you like more heat, feel free to add an additional Serrano pepper.