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Instant Pot Easy Thai Red Chicken Curry

Shilpa
This is a restaurant style delicious and fast curry recipe.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Asian
Servings 4

Equipment

  • Instant Pot

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

Instructions
 

Prep

  • 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.
  • Slit the serrano pepper into two halves lengthwise.
  • Dice the chicken into 2 inch pieces.

Cook

  • Select sauté on the instant pot and adjust to normal.
  • Add oil to the pot. When the oil is hot, add onions, chicken, and ginger garlic paste.
  • Sauté and stir for 2 minutes until the chicken is no longer pink.
  • Stir in red curry paste and let it sauté for about a minute.
  • Stir in coconut milk and let it thicken will take about 2 to 3 minutes. Keep stirring.
  • 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.
  • Stir in the fish sauce, lime juice, brown sugar, bell pepper, carrots, serrano pepper, basil
    leaves, and cilantro.
  • 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.
  • 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.
Keyword Instant Pot Thai Red Chicken Curry