This Instant Pot Thai Red Curry with Chicken is the most popular recipe on the blog. It makes a perfect meal when paired with Jasmine Rice and comes together quickly in the Instant Pot. To make it a real one-pot meal, cook rice and Thai red curry together using the Pot in Pot method! Perfect for a busy weeknight meal. [Instant Pot and Stovetop instructions included.]
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Table of Contents
Introduction
Thai cuisine is one of my all-time favorite cuisines. For the longest time, we just went to restaurants to get our Thai fix. And when I did attempt to make Thai food, the flavor wasn’t even close to what my favorite restaurants served, and so I just didn’t bother.
Finally, I discovered that the secret to making great-tasting Thai curries is to use the right kind of curry paste found at Asian grocery stores. I had been using the one commonly found in most American grocery stores.
Changing brands made a BIG difference to the taste of the curries. See the tips section below to find out details.
There are two more ingredients you should try and get when you visit your Asian grocery store: Lime leaves (also known as k-lime, makrut and sometimes kaffir lime) and Thai basil. They add unsurpassed and unique flavors to this Instant Pot Thai Red Curry.
One other thing I discovered about Thai food is that Thai curries taste best with Jasmine rice. There’s something about Jasmine rice that soaks up the curry and just enhances the flavors.
Regular white rice, basmati rice, and brown rice just don’t taste the same. Here’s my recipe for Instant Pot Jasmine Rice.
I use the regular fat content for the coconut milk in this Instant Pot Thai Red Curry, and don’t opt for the light variety – again, there’s a taste difference.
This recipe is the Instant Pot version of my Thai Red Curry.
Thai food purists would say that Thai food shouldn’t be pressure-cooked. I’m guessing you’re here because you just want to make a Thai curry in your Instant Pot and don’t care about rules! But guess what? This curry is just wonderful cooked in the Instant Pot. Maybe even better than the stovetop version!
But if you’re one of those purists, you’ll be happy to know that I also provide instructions for making this on the stovetop.
Find out the difference between red curry vs green curry.
This recipe comes together quickly, and it’s my go-to dish on busy days. I always keep coconut milk and curry paste in my pantry and use whatever meat and veggies I have.
Oh, and to make life really easy, check out my easy-to-understand, step-by-step article on Pot-in-Pot cooking – it shows you how to make this curry and rice together. At the same time!
Here are some Thai Recipes you might enjoy:
– Instant Pot Thai Green Curry
– Instant Pot Thai Massaman Curry
– Instant Pot Thai Panang Curry
– Instant Pot Thai Yellow Curry
– Instant Pot Thai Peanut Noodles
– Instant Pot Thai Fish Curry
– Instant Pot Thai Coconut Soup (Tom Kha Gai)
– Instant Pot Thai Grilled Chicken (Gai Yang)
– Instant Pot Jasmine Rice
Tips and Substitutions
Red Curry Paste
Maesri and Mae Ploy are my two favorite Thai curry paste brands. I can’t emphasize enough how much of a difference the brand makes. You can find them at Southeast Asian grocery stores or on amazon.
In my experience, getting the brand of Thai red curry paste available at regular grocery stores does not produce great flavor.
Please note that Mae Ploy is a bit spicier than Maesri. If the curry is too spicy at the end, add some more coconut milk when you’re cooking the vegetables.
Lime Leaves
Lime leaves (also known as k-lime, makrut or kaffir lime leaves) add unique flavor to Thai curries.
You can find them at Asian grocery stores. I highly recommend using them. They keep very well in the freezer!
I like to either scrunch up the lime leaves and bruise them before adding them to the curry or chiffonade them by cutting them into very thin strips. This releases the oils from the leaves and adds a stronger flavor.
If you can’t find lime leaves, add an extra teaspoon or two of lime juice. Taste as you go.
Coconut Milk
I use full-fat coconut milk. I find some coconut milk brands don’t do well during pressure cooking, including some brands that are widely available at grocery stores. My two favorite brands are Aroy-D and Chaokoh. Some readers recommend Trader Joe’s brand coconut milk.
Fish Sauce
I really like the quality of Red Boat fish sauce which you can find at Asian grocery stores or on amazon. But it is more expensive than other fish sauce brands. Tiparos is another brand of fish sauce I’ve used – it’s more affordably priced.
There’s no substitute for fish sauce. It adds that depth of flavor, the umami, to dishes. I’ve had vegetarian readers recommend the Fysh brand of sauce. But I haven’t tried it. You may need to add a little extra.
Soy sauce is also a substitute for fish sauce, but there is a flavor difference.
Coconut Milk
I use full-fat coconut milk. I find some coconut milk brands don’t do well during pressure cooking, including some brands that are widely available at grocery stores. My two favorite brands are Aroy-D and Chaokoh. Some readers recommend Trader Joe’s brand coconut milk.
Meats and Tofu
You can easily substitute other meats or tofu for the chicken, but you’ll have to adjust the cooking time – here are some approximate times. Note: the timing for meat is for bite-size strips!
- Pork shoulder: 8 minutes Natural Pressure Release (NPR)
- Beef chuck: 12 minutes NPR
- Extra-firm tofu: cubed: 2 minutes, Quick Release (QR)
Vegetables
I sometimes choose to decrease the quantity of chicken and double the quantity of vegetables, so we eat less meat and more veggies.
Spiciness
This recipe makes a red curry that’s fairly spicy, but not extreme. If you’re unsure, start with just 1 ½ to 2 tablespoons of the red curry paste, and next time you can adjust the heat.
Splatter Screen
When you’re sauteing ingredients in the Instant Pot, the bubbling mixture can splatter. I like to use a splatter screen to cover the inner pot during this saute process.
Burn Message
If you regularly encounter the Burn message, feel free to add ¼ cup of chicken broth when pressure cooking the coconut milk.
[Read more: Instant Pot Burn Message]
FAQS
You can double this recipe if you’re using a 6 quart or 8 quart Instant Pot. Double all ingredients but keep the pressure cooking time. If you want a thicker curry, don’t double the broth quantity.
It depends on your Instant Pot. If you have a 6 quart, you might be able to halve the recipe if you’re not prone to getting the Burn Message. I wouldn’t halve it in an 8 quart.
Reduce the Thai red curry paste quantity to two tablespoons or even 1 ½ tablespoons. You can also increase the quantity of coconut milk which will dilute the spice level.
Add one more tablespoon of red curry paste or add a sliced Thai red chile pepper or jalapeno pepper.
All Instant Pot models and other brands of pressure cooker such as Ninja Foodi can be used to make this recipe.
Using chicken thighs is a great solution. Chicken thighs are much more flavorful. You can also try and rub the chicken pieces with a couple of teaspoons of curry paste or soy sauce, and refrigerate for a couple of hours.
If you can’t find Thai basil, don’t omit basil. It’s best to substitute it with regular Italian basil.
I freeze the recipe but add the Thai basil after thawing and reheating the curry. Use vegetables that hold up well to freezing.
When you first open the Instant Pot lid, you may see some separation but upon stirring, the curry should become pretty smooth. If it’s still separated, it may be that you’re using inferior quality coconut milk. Try and stick to the brands I recommend in the tips.
If you can’t find lime leaves, substitute one extra teaspoon of lime juice.
If you aren’t eating the curry with rice, which is how it’s traditionally eaten, you might find it to be salty. It is also a matter of taste. Some people are more sensitive to salt. Next time, reduce the quantity of fish sauce by a couple of teaspoons.
I prefer not to use frozen chicken but you can if you have to! If the chicken is separated and not in a big chunk, you can cut it into bite-size pieces and pressure cook.
If it’s in a big block, you may want to pressure cook it for five minutes on a rack with water below the level of the rack. Separate the chicken, drain the water and proceed with this recipe.
If you’re adding one extra cup of vegetables, add an extra ¼ cup of coconut milk and 1 more teaspoon of curry paste.
It’s a question of taste. I find this to be a medium spicy recipe but some readers find it spicy. If you’re worried about it, add one tablespoon less and add more after pressure cooking and tasting.
You’ve most likely used a brand commonly available at grocery store (Thai Kitchen). It’s a very mild curry paste. You may need to use a whole bottle and maybe even add some chopped chile peppers.
Add an extra couple of teaspoons of brown sugar or palm sugar. Some people add pineapple juice and pieces of pineapple with the vegetables.
You can use pot-in-pot cooking and cook the rice and curry at the same time.
If you use a brand of coconut milk that’s different from what I recommend, you might have a runny curry.
If you’ve cut the pieces too small, the chicken might overcook. Reduce the pressure cooking time by a minute. Also, chicken breast overcooks easily when pressure cooking – chicken thighs are best.
If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.
- General Instant Pot Instructions for Beginners
- Instant Pot ULTRA Beginner’s Manual
- Instant Pot DUO EVO PLUS Beginner’s Manual
- Instant Pot DUO NOVA Beginner’s Manual
- Instant Pot DUO GOURMET Beginner’s Manual
- Instant Pot DUO CRISP Beginner’s Manual
- Instant Pot PRO Beginner’s Manual
- Instant Pot PRO CRISP Beginner’s Manual
Instant Pot Thai Red Curry – Ingredients
- Peppers
- Carrots
- Bamboo
- Chicken
- Coconut milk
- Onion
- Brown sugar
- Curry paste
- Broth
- Fish sauce
- Lime juice
- Thai basil
- Lime leaves
More details in the recipe card at the bottom of this post
How to Make Thai Red Curry in the Instant Pot (Step by Step Instructions)
- Turn on Saute Mode
- Saute spices and coconut milk
- Add remaining chicken and coconut milk
- Pressure cook
- Release pressure
- Add vegetables and seasonings and heat through
How to Turn on Saute Mode
- Instant Pot DUO: Select the Saute function.
- Instant Pot ULTRA: Select the Saute function and press Start.
Saute spices and coconut milk
- Stir together red curry paste and ½ can of coconut milk and saute until mixture is bubbly, a minute or two. Use a splatter screen if necessary, to guard against splatters from the coconut milk.
Add chicken and remaining coconut milk
- Press Cancel to turn off Instant Pot.
- Stir in chicken, remaining coconut milk, and chicken broth or water.
Instant Pot Duo Pressure Cook 4 minutes
- Close the lid and make sure steam release handle is in Sealing position
- Press Manual (or Pressure Cook) and + or – until the display reads 4 (4 minutes).
Instant Pot Ultra Pressure Cook 4 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 4 minutes (00:04).
- Press ‘Start’.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to On.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to Keep Warm mode and display L0:00 or 00 00 and begin to count up the number of minutes since pressure cooking completed.
How to Naturally Release Pressure (NPR) on the DUO and ULTRA
- Allow the pressure to release naturally (NPR). The float valve will be in the down position. This may take 15 to 30 minutes. [Find out more about the pressure release methods and how and when to use them. ]
- Press Cancel and open the Instant Pot.
If you are short on time, you can release pressure after about 10 minutes.
Add vegetables and seasonings and heat through
- Select Saute mode.
- Stir in fish sauce, brown sugar, lime juice, bell pepper, carrot, onion, bamboo shoots, and lime leaves.
- Cook until vegetables are crisp-tender, about 3 to 5 minutes. Don’t overcook, as the vegetables will continue to cook in the residual heat.
- Taste and adjust with more fish sauce, brown sugar or lime juice.
- Stir in the Thai basil leaves.
- Serve with Instant Pot Jasmine Rice.
Learn more about your Instant Pot…
- Start Cooking Later: If you want to have dinner piping hot, set your Instant Pot Delay Start.
- Deglaze and avoid food burn message: Learn how to deglaze Instant Pot and avoid the burn message.
- Symbols on Display: What do all those Instant Pot symbols mean on your Instant Pot display panel?
- Elevate Your Food: What is a trivet and why should you use it?
- Cook Two Dishes at Once: The Instant Pot Pot in Pot method allows you to cook multiple dishes at once, make cheesecakes, casseroles, lasagna, and hard boiled eggs in your Instant Pot.
- Soak Dry Beans Hack: If you forget to soak dry beans ahead of time, this Instant Pot hack allows you to quick soak beans in no time!
Stovetop Directions for Thai Red Curry
To make this Thai curry recipe on the stovetop:
- Saute curry paste and coconut milk till bubbly.
- Add remaining coconut milk and chicken.
- Cook till the chicken is almost cooked through.
- Stir in flavorings and lime leaves.
- Add vegetables and cook through till crisp tender.
- Sprinkle with basil.
See the recipe card below for detailed instructions.
More Instant Pot Chicken Recipes
- Instant Pot Thai Green Curry
- Instant Pot Indian Chicken Korma
- Instant Pot Gochujang Chicken
- Instant Pot Jamaican Jerk Chicken
- and more ….
Get 70+ Instant Pot Chicken Recipes!
Instant Pot Thai Red Curry with Chicken
Ingredients
- 3 tablespoon Thai red curry paste preferably Maesri or Mae Ploy brand
- 13.5 oz. coconut milk (400 ml) full fat, preferably Aroy-D or Chaokoh brand
- 1 lb boneless skinless chicken thighs (½ kg) or breasts, sliced into thin bite-size pieces
- ¼ cup low sodium chicken broth
- 2 Tbsp fish sauce more to taste
- 2 tsp brown sugar or palm sugar, to taste
- 1 tablespoon lime juice
- 1 cup bell peppers red and/or green, cubed
- 1 cup carrots sliced
- ½ cup onion cubed
- ½ cup bamboo shoots canned
- 4 lime leaves slightly bruised *
- 12 Thai Basil leaves
Instructions
Instant Pot Instructions
- Select Saute and stir in red curry paste and ½ can of coconut milk until mixture is bubbly, about a minute or two.
- Press Cancel.
- Stir in chicken, remaining coconut milk, and chicken broth.
- Close the lid and pressure cook on High Pressure for 4 minutes.
- Do a Quick Release of pressure and open the Instant Pot. [Read More: The Different Pressure Release Methods]
- Stir in fish sauce, brown sugar, lime juice, bell pepper, carrots, onions, bamboo shoots, and lime leaves.
- Press ‘Saute’ and cook until vegetables are crisp-tender, 3 to 5 minutes. (Be sure not to overcook. Vegetables will continue to cook in the residual heat.)
- Taste and adjust with more fish sauce, brown sugar or lime juice.
- Stir in the Thai basil leaves.
- Serve with Instant Pot Jasmine Rice.
Stovetop Instructions
- Heat red curry paste and ½ can of coconut milk in a medium saucepan over medium heat until the mixture is bubbly and fragrant, about a minute or two.
- Add chicken, remaining coconut milk and chicken broth.
- Cover and cook for 5 minutes, until tender, stirring occasionally.
- Stir in fish sauce, brown sugar, lime leaves and lime juice.
- Add bell peppers, carrots, onions, bamboo shoots, and lime leaves. Cook for another 3 minutes or until crisp tender.
- Taste and adjust with more fish sauce, brown sugar or lime juice.
- Sprinkle with basil, heat through and serve with Jasmine rice.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
- Use a splatter screen, if necessary, to guard against the coconut milk bubbling up.
- Thai curries are generally eaten with rice. If you’re not planning on eating the curry with rice, you might need to adjust the salt by reducing the quantity of fish sauce.
- You can choose to substitute the vegetables with your choice e.g. green beans, zucchini, sweet potatoes, and you can also increase the quantity of vegetables.
- If your pieces of chicken are larger than bite-size, you may need to add on a few more minutes of cooking or just do a natural release of pressure.
- * lime leaves also referred to as k-lime, makrut or kaffir lime leaves.
Nutrition
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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More Thai Recipes You Might Like
V J. says
My chicken breast did shrivel up a bit. I may cut slightly bigger pieces next time, but the red curry sauce is spot on!!
Neena Panicker says
I’m glad you enjoyed the flavors! I really like to use chicken thighs in the Instant Pot to prevent overcooking!
V.J. says
The red curry sauce tastes just like my favorite Thai place. I sometimes omit the chicken, and pour the curry sauce over riced cauliflower.
Neena Panicker says
Thanks for making the effort to comment and share. I really appreciate it!
Sam says
This comment is long overdue. I’ve enjoyed this recipe for over 5 years, and have shared it with many friends and family that have tried it over the years. And they have tried with their own variations and loved it.
I usually add Thai red chilies for some added heat and skip the bamboo shoots because I have yet to try a brand of canned bamboo shoots that didn’t have an ammonia taste to them.
Great recipe, and now quite famous between my friends and family.
Neena Panicker says
Hi Sam, that’s very kind of you to take the time to comment, you’ve made my day!
Mel Johansson says
I made this and it was fantastic! I do have one question: Red Curry Duck is one of my favorite dishes ever. If I substitute duck in this recipe, will it overcook in the IP?
Neena Panicker says
Hi Mel, thank you for your question. I’ve never cooked duck in the Instant Pot but from doing some online research, I’m thinking 20 minutes for bone-in duck legs (trimmed of fat and skin) might work.
Christian Betts says
Made me scroll all the way to the bottom of the page to see that I’m supposed to cut the raw chicken into bite size pieces to cook for 5 minutes? What’s the point? You could just use a Dutch oven at that point, and I wouldn’t take much longer
Neena Panicker says
The recipe card has instructions for the stovetop too. It is really tasty! And for your convenience, there’s no need to scroll. Right at the top of the page, you can hit the Jump to Recipe button to go directly to the recipe card.
MBBinSac says
I absolutely love this recipe and the other Thai curry recipes here … they are amazing! Quick question: any opinion on other Thai curry paste brands? I get the Maesri tins and then separate them into thirds and freeze them in small tuperware for later. (Also freeze lime leaves and Thai basil ice cubes.) I can only have the Mae Ploy yellow paste because the others have shrimp as an ingredient. But I like the tub or jars for the fridge instead of tins. Any opinion on Melaka?
Neena Panicker says
Thanks for your question. I only have experience with the two I’ve mentioned and Thai Kitchen (which I don’t care for). Like you, I also reserve the remaining curry paste and store in a clean glass jar in the fridge for a long time. Please do let me know if you find a brand that you like!
Jenna says
I love this recipe and have made it many times! I’m curious… how would I add sweet potatoes? Would they go in with the chicken prior to pressure cooking or with the other veggies? Thank you!
Neena Panicker says
Hi Jenna, thank you for your question. Sweet potatoes cook really quickly and they would be overcooked if you add them with the chicken. I would either add them after the chicken is done and pressure cook for a minute, or just boil them for a bit longer than the other veggies.
Rachel says
This is a fantastic curry! I added water chestnuts, baby corn, and broccoli and did not adjust the sauce. The spice level was perfect as written. I can’t wait to try the yellow curry recipe now! Next time I’ll try the recommended coconut milk because mine was a bit runny, but it didn’t ruin the experience. So good!
Neena Panicker says
Thanks Rachel! I’m glad you enjoyed the Thai red curry. Thank you for commenting.
Bob Stevens says
I made this recipe today using Maesri curry paste and Red Boat fish sauce , then served it with Jasmine rice. All I can say is WOW! It tasted great. My wife said there is no reason to go to a Thai restaurant now. Thank you for sharing your recipe and taking the time to explain all the fine details.
Paint the Kitchen Red says
Bob, that’s so great to hear! I feel the same way, I rarely go to Thai restaurants any more because I make Thai red curry and other curries like green curry, panang curry, and massaman curry at home!
Krista says
This recipe was delicious! Very easy to make. I stumbled upon it looking for recipes to freeze dry for my husband’s portage trip. My husband had an extra one to try before he left and it reconstitutes perfectly! Paired it with Jasmine rice.
Paint the Kitchen Red says
Thank you so much, Krista, for sharing – that’s so great that you were able to freeze dry it – so cool! Best wishes to your husband.
Dana says
We’ve made this several times now and love it so much. So easy to pull together and tastes amazing. It’s difficult for to find lime leaves at any stores in my area, so I either put in some lemon and lime zest or just omit altogether and can’t tell the difference. Just in case that’s helpful for anyone else!
Paint the Kitchen Red says
Dana, thank you so much for your comment! I’m so glad it worked for you.
Christine says
I made this a few weeks ago but found that 3 Tbsp of red curry paste was way too spicy. I’m trying it again tonight with a lot less curry. Haven’t decided, maybe just a tablespoon or less. I also didn’t use the basil or lime leaves because I didn’t have them, nor the bamboo shoots. I might add fresh ginger. Wish me luck.
Paint the Kitchen Red says
Hi Christine, spice level is definitely an individual taste! I hope you enjoyed it with less spice!
Mandy says
Great recipe! I did mine on the stovetop. Did it with tofu instead of chicken and added pineapple for sweetness. Yummmmm! Thank you!
Paint the Kitchen Red says
Thanks, Mandy. So happy you enjoyed it on the stovetop!
Jennifer Dunn says
The coconut milk separated. It was full fat.
Paint the Kitchen Red says
Jennifer, when I make this dish the coconut milk appears to separate but upon stirring it becomes smooth again. Assuming you’re using a higher quality coconut milk, hope this was the case for you too.
Jason says
I’ll be making this tonight! Can’t wait. I just wanted to bring to your attention that the recipe calls for quick release and the step-by-step guide calls for natural release. I know for me, I’ll be doing the NPR because I’m makin the PIP rice as well. Thanks for the recipe!
Paint the Kitchen Red says
Jason, thank you for pointing that out! You can actually do either because it’s just chicken being cooked, with no veggies. I tend to do quick release because it’s faster 🙂 I will update the recipe card to give both options. Hope you like the recipe.
Lori says
Can I use shrimp instead of chicken ?
Paint the Kitchen Red says
Lori, yes you can use shrimp but you don’t need to pressure cook. Do the whole recipe in Saute mode.