This Instant Pot Thai Red Curry with Chicken is just delightful! It makes a perfect meal when paired with Jasmine Rice, and it comes together so 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.
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 if I ever did attempt to make Thai food, the flavor was not even close to what my favorite restaurants served, and so I just didn’t bother.
Finally, I found out that the secret to making great tasting Thai curries is to use the right kind of curry paste. The kind I had been using is the one commonly found in most American grocery stores. Changing brands made a BIG difference to the taste of the curries.
There are two brands of Thai curry pastes that I really like: Maesri (which I like best) and Mae Ploy.
To take this Instant Pot Thai Red Curry to the next level, do try and find either of these curry pastes at an Asian grocery store near where you live and if you can’t, of course, there’s always amazon.com. Please note that Mae Ploy is a bit spicier than Maesri.
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.
For the coconut milk in this Instant Pot Thai Red Curry, I use the regular fat content, 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! And pssst, guess what?! This curry is just wonderful cooked in the Instant Pot. I’m not kidding – it’s really tasty.
It comes together so quickly, and it’s my go-to dish on really busy days. I always keep coconut milk and curry paste in my pantry and I use whatever meat and veggies I have on hand. I hope you give it a try.
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!
Click below to see all my Thai recipes!
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make Instant Pot Thai Red Curry with Chicken.
Instant Pot Thai Red Curry with Chicken – Ingredients
Instant Pot Thai Red Curry with Chicken – Step by Step Instructions
- Press ‘Saute’.
- Stir together red curry paste and 1/2 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.
- Press ‘Cancel’ to turn off Instant Pot.
- Stir in chicken, remaining coconut milk, and chicken broth.
- Close Instant Pot lid, and make sure steam release handle is in the ‘Sealing’ position.
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘4’ (4 minutes) *
* Note: if your chicken pieces are bigger, then you’ll need to add on a few minutes of cooking time.
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 4 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’.
- To open the Instant Pot, first move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position. Remove the towel after turning the handle.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press ‘Cancel’ and open the Instant Pot.
- Press ‘Saute’.
- 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 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.
Instant Pot Thai Red Curry with Chicken
This Instant Pot Thai Red Curry with Chicken is delightful (and addicting!) It makes a perfect meal when paired with Jasmine Rice, and comes together so quickly in the Instant Pot. Perfect for a busy weeknight meal.
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Servings: 6 servings
Calories: 246 kcal
Ingredients
- 3 Tbsp Thai red curry paste - preferably Maesri or Mae Ploy brand
- 14 oz. (1 can) regular-fat coconut milk
- 1 lb boneless chicken breasts or thighs - sliced into thin bite-size pieces
- 1/4 cup chicken broth
- 2 Tbsp fish sauce - more to taste
- 2 tsp brown sugar - or to taste
- 1 Tbsp lime juice
- 1 cup red and/or green bell pepper - cubed
- 1 cup carrots - sliced
- 1/2 cup onion - cubed
- 1/2 cup canned bamboo shoots
- 4 lime leaves - slightly bruised *
- 12 Thai Basil leaves
Instructions
- Select Saute and stir in red curry paste and 1/2 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.
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. - 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.
- My chicken was thinly sliced. If your pieces of chicken are larger, you'll 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
Serving: 1 serving | Calories: 246 kcal | Carbohydrates: 10 g | Protein: 18 g | Fat: 14 g | Saturated Fat: 10 g | Sodium: 705 mg | Fiber: 2 g | Sugar: 6 g
Have you made this recipe?I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed hashtag #paintthekitchenred
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.
If you loved this recipe, please give it a 5 Star rating in the comment section below and/or share on social media using the social media share buttons at the top and bottom of this post. Thank you!
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Rita
My husband and I love this coconut chicken curry. It’s easy to make in my instant pot and always comes out spicy and delicious. A feast for the eyes and palate. I’ve tried a couple other IP recipes but this one has the best flavors. My husband prefers it to restaurant curries.
Paint the Kitchen Red
Rita, I’m thrilled to hear that you love this recipe. I just made it myself last night!
Jenny O.
This was delicious! Nice heat. The only thing we did differently was after adding the veggies, we pressure cooked for 2 more minutes with 10 min of natural release. And we processed some veggies for thickening. Served over cauliflower rice. Definitely will make again.
Paint the Kitchen Red
Jenny, I’ve never tried this curry with cauliflower rice – sounds like a great combination!
Dianna Persun
Can I freeze this recipe?
Paint the Kitchen Red
Dianna, I do freeze my Thai curries and don’t have any issues. However, I add the Thai basil only when I reheat the recipe. Good luck!
Hannah
I haven’t made this yet, but I’m excited to try it this week!
How well does this recipe multiply? I hope to make it for a big family gathering (13 adults, 20 children) and plan to serve it with rice or naan. Any suggestions on X2 or X3 to ensure I maintain good flavor?
thanks in advance!:)
Paint the Kitchen Red
Hey Hannah, please use the recommended brand of ingredients (especially coconut milk and the curry paste) if you’re making it for guests 🙂 You can easily double it. Tripling it I’m not sure about. Rule of thumb is: make sure the ingredient quantity doesn’t go above the 2/3 mark of the inner pot. I would just do a straight up double or triple but if you want to, you can reduce the quantity of broth. The broth is added to just make sure you don’t get a burn message, and I frequently don’t even add it. So you can just add 1/4 cup of broth if you wish. Good luck!
Terri Wolfrom
I love the flavor, but the fat in my coconut milk always sepates when i cook the chicken, with a little foamy stuff on the sides. Am I doing something wrong?
Paint the Kitchen Red
Terri, what brand of coconut milk do you use? The quality of coconut milk makes a big difference.
ARUSHA Z
Awesome recipe! I loved it! I made this and used this with oyster sauce instead and it was delicious!
I think I may have added too much coconut milk so I just used a little bit of a thickening agent and set it to “saute normal” let it simmer for few minutes.
Paint the Kitchen Red
Glad to hear you enjoyed the recipe, Arusha. Some coconut milk brands are thicker than others, so you could try a different brand if you didn’t use my recommended ones. Thank you for taking the time to comment.
John S
Amazing flavor, really really spicy. I’d recommend lowering the paste if you’re not use to this kind of spice. I’m not sure what the measurements would be.
Paint the Kitchen Red
Thanks, John. Sorry you found it too spicy. You can probably use 2/3 to 1/2 the quantity of paste OR you could increase the coconut milk quantity by doubling or 50% more. You would keep the cooking time the same.
Sharon Burke
This was absolutely delicious..my family loved it!!! I followed the recipe, and the only change I made was to shred the kaffir lime leaves, and add fresh bean shoots at the end instead of using the bamboo shoots. Thank you for sharing 🙂
Paint the Kitchen Red
Thanks, Sharon! I’m glad to hear you liked the recipe and thanks for sharing your modifications.