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Instant Pot Thai Red Curry with Chicken

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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.

Instant Pot Thai Red Curry with Chicken with spoon on a black background with lime, placed on a red and gold napkin- Paint the Kitchen Red

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.   Maesri is my first choice and please note that Mae Ploy is a bit spicier than Maesri.

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.   Maesri is my first choice and 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!

Instant Pot Thai Recipes Category with four Thai curries in white bowls - Paint the Kitchen Red

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.

GO DIRECTLY TO RECIPE

Instant Pot Thai Red Curry with Chicken – Ingredients

Instant Pot Thai Red Curry Chicken Ingredients - peppers, carrots, bamboo, chicken, coconut milk, onion, brown sugar, curry paste, broth, fish sauce, lime juice - Paint the Kitchen Red
Instant Pot Thai Red Curry Chicken herb Ingredients - Thai basil, lime leaves - Paint the Kitchen Red

 

Instant Pot Thai Red Curry with Chicken – Step by Step Instructions

Instant Pot Thai Red Curry Chicken Instructions collage - coconut milk and paste, cook - Paint the Kitchen Red

* Use a splatter screen if necessary, to guard against splatters from the coconut milk.

 

Instant Pot Thai Red Curry Chicken Instructions collage - add more coconut milk - Paint the Kitchen Red

 

Instant Pot Thai Red Curry Chicken Instructions 3 - Paint the Kitchen Red

  • 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 Manual mode - Paint the Kitchen Red

  • 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’.

 

Instant Pot release steam and open - Paint the Kitchen Red

  • 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.

 

Instant Pot Thai Red Curry Chicken Instructions - after cooking add vegetables and basil - Paint the Kitchen Red

Instant Pot Thai Red Curry with colorful vegetables in white bowl with spoon on rich red napkin. From Paint the Kitchen Red

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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Course Main Dish
Cuisine Thai
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 246 kcal
Author Paint the Kitchen Red

Ingredients

Instructions

  1. Select ‘Saute’ and stir in red curry paste and 1/2 can of coconut milk until mixture is bubbly, about a minute or two.
  2. Press 'Cancel'.
  3. Stir in chicken, remaining coconut milk, and chicken broth.
  4. Close Instant Pot and make sure steam release handle is in the ‘Sealing’ position.
  5. Cook on 'Manual' (or 'Pressure Cook') mode for 4 minutes.
  6. Do a Quick Release of pressure and open the Instant Pot.
  7. Stir in fish sauce, brown sugar, lime juice, bell pepper, carrots, onions, bamboo shoots, and lime leaves.
  8. 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.)
  9. Taste and adjust with more fish sauce, brown sugar or lime juice.
  10. Stir in the Thai basil leaves.
  11. Serve with Instant Pot Jasmine Rice.

Recipe Notes

  • 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 Facts
Instant Pot Thai Red Curry with Chicken
Amount Per Serving (1 serving)
Calories 246 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 10g 50%
Sodium 705mg 29%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 6g
Protein 18g 36%
* Percent Daily Values are based on a 2000 calorie diet.

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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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 (which is detailed on the blog)!  Perfect for a busy weeknight meal. #instantpot #thaifood #thai #chickencurry
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Reader Interactions

Comments

  1. Thank you for sharing this amazing recipe! I used fresh basil since I didn’t have Thai basil or lime leaves. For vegetables I included whatever was ready in the garden, which meant bell peppers, tomatoes, carrots, and egg plant. Very easy and delicious!

    Reply

  2. Thank you so much for this recipe! It was my first full recipe I’ve made in my Instant pot. I used panang curry, coconut milk and fresh thai basil from our local Asian market. My husband’s comments were You should open an Asian restaurant” and “What is this magic?”

    Reply

  3. This was so good. I didn’t have the lime leaves or the basil but it still came out amazing! Also, I used the red Thai sauce from the regular grocery store. I will be making this again.

    Reply

    • Thanks for your comment, Rebecca. I’m glad you liked it. I guess I’m a bit opinionated about the brand of Thai curry paste 🙂 – I’m happy to hear you liked what you got at your regular store.

      Reply

  4. I love Thai food and this recipe did not dissapoint! It is very flavorful but also incredibly fast and easy to make. I’m new to Instant Lot recipes and this one I’ll definitely keep. The only thing I would change is to add a little extra spiciness.

    Reply

  6. Made this without onions and basil and lime leaves…it turned out awesome! i just need to come up with a phad prik khing recipe version of this recipe…

    Reply

  7. Great recipe and thank you for the step-by-step photos.. good for the novice!

    Really appreciate you sharing this!

    Reply

  8. We absolutely loved it and may try to add some pineapple and pineapple juice to mimic a curry recipe from a Thai restaurant near our house next time. I unfortunately could not find the Red curry paste you recommended, so ours wasn’t very spicy, and we like spicy. Any suggestions on how to make it a little spicier?

    Reply

    • Lisa, I’ve had a few people tell me their favorite restaurant uses pineapple. I’ve never tried it that way – I’m glad you were able to make the recipe your own! The heat comes from dried red chillies (probably Thai). I think you could add with the curry paste some extra cayenne pepper or a small piece of finely chopped red Thai chili (which is very very spicy!)

      Reply

  9. This was delicious and super easy to make. I omitted the bamboo shoots and used vegetables I had on hand, and it turned out great! Next time I’m trying the green curry.

    Reply

  12. This was really great, but the smell of the bamboo shoots almost ruined it for me! Is there anyway to decrease the smell as I do like the taste…

    Reply

  13. Omg…making this now and it smells amazing already and the pot just only came to pressure. Using panang curry paste this time. Added some green beans. Can’t wait to try it.

    Reply

  14. Love, Love, Love this recipe! It’s easy and absolutely delicious. It rivals even some of the best Thai restaurants curries I’ve had.

    Reply

  15. This was the first recipe I tried several months ago when I purchased an Instant Pot. Wow! My family loved it! Since then I have made it several times, always with rave reviews. Happily, I am able to purchase the Maesri Curry Paste from a local Asian supermarket, along with the lime leaves and Thai basil — they are irreplaceable in my opinion. I double the recipe ingredients, keeping the pressure cooking time the same but allowing a little longer sautéing time due to the doubled vegetables. My “newbie jitters” when first using the Instant Pot have dissipated because of your excellent step-by-step instructions and photos. Thank you so much, Neena!

    Reply

  17. This was awesome!! Easy and so flavorful. Thank you! I used regular basil and my lime leaves were very small and in a jar so I wasn’t sure how much to use but it was wonderful. I was going to make cauliflower rice but ran out of time. I had some pad Thai noodles left over from another dish I made and a little in the soup was perfect,,

    Reply

  18. This recipe looks delicious, I can’t wait to try! One question from a new IP user; do you know if this would work cooking the rice as well in the IP using the stackable pots?

    Reply

  19. Thank you, thank you, thank you, this was AMAZING! I recently became hooked on Thai Red Curry from a local Thai place and was really jonesing to make it at home. I took your suggestion and got the curry sauce from the Asian market and it was PERFECT!!! My local place uses ground chicken breast, which would be lovely in the IP. I’m planning on trying your other curries as well! I’m also a BIG fan of Jasmine rice in the IP, which went perfect with this too, obviously lol Thanks again, you’ve got a new fan!

    Reply

  20. This was wonderful! Thank you for the recipe as well as the tutorial, this was the first recipe I’ve tried with the Instant Pot. The flavor was perfect and I took your advice and purchased the curry paste, coconut milk, basil and lime leaves from a specialty Asian grocer. Again, thank you for helping me have a successful first try!

    Christine

    Reply

  21. I just made it for dinner. It is so delicious. Hats off to you for the detail instructions??. I am not a cook but by following your instructions meticulously I made an amazing Thai meal. I love the pics. Thank you so much.

    Reply

  22. Made this tonight and it was very good. I used chicken thighs, regular basil and used lime zest in place of the lime leaves which I couldn’t find. Will definitely keep in my regular dinner rotation!

    Reply

  23. Wow, great recipe. I’ve loved Red Curry since my first taste and the coconut milk enveloped my senses and changed my world. I’m still missing the rich, lingering Coconut flavor I desire, any suggestions? I’m using the Mae Ploy paste and Aroy-D coconut milk. My second batch I dropped the 1/4 cup broth and used Aroy-D coconut milk which made a huge difference, but, the rich reddish soup still isn’t up to the standard I taste a my Thai Restaurant. Any suggestions would be greatly appreciated.

    Reply

    • Hi Nick – you’re on the right track getting the right ingredients. Regarding the 1/4 cup broth, it’s mainly added in case people have trouble with the IP coming to pressure – now that you know you have no problem with that, you can easily leave it out. You could try and make your own paste, but it is time consuming and requires quite a few specialty ingredients. You could also try out Maesri the next time you need to buy the paste – I actually prefer it.

      Here are a couple of other things you could do: a) try and add some coconut oil when frying your coconut milk b) when frying the paste, do it with just the cream – so don’t shake up your can but use the thick cream at the top first c) make sure your coconut and curry paste cook really well, till it’s bubbly and even looks separated (watch out for burning!). Then add the thinner coconut milk and proceed with the recipe. d) Finally, add a tiny bit more of any of the ingredients to your taste (except the curry paste) after cooking.

      I hope that helps you out and thank you for commenting!

      Reply

  24. Three tablespoons of red curry paste sounds like this will be pretty hot! How many stars of heat would you give it on a scale of 1 to 5?

    Reply

    • Hi Jeff – I guess it would depend on your tolerance, but eating it with Jasmine rice, the Maesri brand is a 2.5 to 3 for me. The Mae Ploy brand is spicier. If you choose to make it as written, just get some extra coconut milk and dilute at the end, to suit your tastes. The green curry, on the other hand, is more like a 3.5 to 4. And the Massaman is 1.5 to 2 🙂 Thanks for your question, and hope you like the recipe!

      Reply

  25. This recipe is easy and extremely delicious. Normally, we get our Thai curry dishes at a restaurant. Those days are over, because the homemade curry is yummy! I purchased the recommended Maesri red curry and Aroy-D coconut milk at an Asian grocery store and was surprised at how inexpensive they were. The curry and coconut milk made a huge difference in flavor/texture. I couldn’t find the lime leaves, but I’m ordering some on Amazon for next time. Thank you so much for this wonderful recipe!

    Reply

    • Hi Nancy – I feel exactly the same way! Just made a Panang curry last night, still trying to perfect it and hope to get it out soon 🙂 re: lime leaves – I’ve mentioned this on other comments, but if you’re ever in another town or city that has a big Asian store, buy some and they keep in the freezer really well. Lime zest works as a great alternative – just add a little bit to taste after cooking.

      Reply

  28. WAY too much fish sauce. Maybe brands vary. Also, I used green curry paste. I love spice but it was too spicy with the 3 tbs. I think with adjustments it would be good. I have coconut milk with the cream on top. Was I suppose to mix the cream into the liquid at the bottom of the can? I left out most of the fat but it ended up being a little runny.

    Reply

    • Hilary – I have a green curry recipe also on the site. Green curry paste is generally much more spicy than red curry. At restaurants, I order mild and find it spicy enough! Massaman is the mildest. re: fish sauce, yes maybe it was the brand. And yes, when I make it I just stir up the can and use it all up. You can also saute on low with just the thick cream part, and add the remaining quantity before pressure cooking. Hope you get to try it out again.

      Reply

    • Kendra, the general guideline I go by when subbing dried for fresh herbs is 1/3 the quantity. I would say maybe 2 tsp. I’m not sure how much flavor the dried Thai Basil has. You can even use regular fresh basil.

      Reply

  30. Love the basic recipe. Tweaked it a bit. I did’t have Kaffir leaves or Thai basil. Used lemon and lime zest. Used regular basil. Added about 1 tbls of lime juice and 1 1/2 tbls of lemon juice. Added 1 tbls of chinese samba oelek to it for heat as well as a sliced jalapeño unseeded. DELICIOUS! Right amount of heat but not too much.

    Reply

  31. Flavor was delicious and the instructions where easy to follow, but this is more like a soup, I prefer my stovetop curries, which have the same ingredients, but have a thicker consistency.

    Reply

    • Hi Sheila, thanks for your question. All my recipes are tested with a 6 quart, but will work as written for the 8 quart. However, with a 3 quart you might need to reduce the quantity based on fit, but cooking time should be approximately the same.

      Reply

  33. Easy and fantastic! I definitely want to make it hotter next time so will buy the hotter curry paste. Thanks for this recipe; the while family loved it, including my 10-year-old!

    Reply

  34. tried this recipe before and i loved it! amazing flavours!
    thank you for sharing
    question for you … if I use beef instead (i’m going to cube a chuck roast I have in the freezer after i defrost it)
    will the cooking time be the same?

    Reply

  35. I bought a 3 qt instant pot, just to make this rexipe, and I was not disappointed. I got the red curry and Thai basil off of Amazon, and used dried kaffir leaves I had previously ordered. This was SO GOOD! I did add some extra chicken broth due to the heat ( I have a 12 yr old in the house who is just learning to appreciate spicy food, but only able to tolerate it in small amounts). This will definitely become a regular on our menu! Thank you for sharing. More instant pot recipes, please!

    Reply

    • Hi Deborah – wow, that’s great to hear – thank you so much for sharing! I started my blog doing all kinds of recipes but over the past year it’s all Instant Pot 🙂 I think you’ll really like the Massaman curry. It’s delicious but really mild. I just made by request for my daughter’s birthday!

      Reply

  36. Never made curry before and tried this on my second use of my IP. Stellar!
    Now I have a vegetarian in the family so will try with tofu, but wondering if seitan would work? I’ve never cooked with it before, so totally clueless.

    Reply

  37. Hi, if I was to use frozen chicken breast (skinless, boneless)…how much time do I use to pressure cook? looking to make it tonight. thanks. this sounds so delish.

    Reply

    • Elle – if the chicken is frozen but cut into the same size as suggested in the recipe, you can cook for the same amount of time. This is because the Instant Pot will compensate for the temperature by just taking longer to come to pressure. Also do keep in mind that frozen chicken might make your curry more liquidy, so you might be able to reduce the quantity of broth. Enjoy!

      Reply

  38. My coconut milk “curdled” or separated in the IP 🙁 It’s just chunks of gellatenous material floating in clear water. I followed the instructions exactly and used full-fat coconut milk. It looked so unappetizing I’m going to toss the whole thing. At least I have some rice going on the stove to have for dinner 🙁

    Reply

    • Oh no! That doesn’t sound appetizing at all! I have a feeling it was your brand of coconut milk or that you had a old or spoiled can of coconut milk. Did you try stirring it up well? I’m sorry your dinner was ruined 🙁

      Reply

  39. This was my first time using my Instant Pot and it turned out awesome! My husband and kids loved it! I followed the recipe exactly as written and used chicken thighs. Thank you for making it easy to
    learn functions on my Instant Pot as well. It was less intimidating than I originally thought.

    Reply

  40. This was ahhhhhmazing. I tripled the recipe thank goodness! I omitted the peppers and instead added shiitakes and snap peas. Also added a little Sambal Olek and sweet thai chili sauce just cuz. Can’t wait for leftovers tomorrow.

    Reply

  42. Thank you for the recipe; it’s really good (and easy, too)! I used chicken thighs (it’s what I had on hand) and since I try to limit fat in our diet, I used half a can of full-fat coconut milk, and made up the difference with fat-free evaporated milk. I thickened the sauce with just a bit of cornstarch. Those modifications may sound like sacrilege, but it was still very tasty.

    Reply

    • You know what, Diane? I’m all about the taste, so however you modify it, if it tastes good to YOU, then that’s all that matters 🙂 Yes, I too have had to resort to cornstarch in the unlikeliest of dishes, when I cook in the Instant Pot! So glad you liked it and thanks for sharing your substitutions.

      Reply

  43. This was phenomenal. I wanted to add butternut squash to the curry, so I added it with the chicken and cooked them together for 7 minutes. Then added the rest of the veggies on saute and it was divine. Thank you for a delicious recipe!

    Reply

    • Hey Sarah – thank you so much for your lovely comment; you made my evening! What a great idea to add some seasonal veggies to the curry. The color must have been beautiful. The squash must have added a hint of sweetness – nice!

      Reply

  45. Hi,
    If i want to turn this into vegetarian dish adding tofu instead of chicken, what I can substitute fish sauce with? Thanks.

    Reply

    • You can use well-drained and pressed tofu and cook for about 3 minutes. Fish sauce doesn’t have a good sub – I would omit and add more salt. Or you can try and use a bit of soy sauce – not the same but will be okay.

      Reply

  48. Great recipe! My first try at Thai curry. I do have a stupid question… do I take out the K-leaves after cooking or leave them in? I was not able to find them but will be ordering some. Thanks!

    Reply

    • Not a stupid question at all. The leaves are totally edible but the way the recipe is written, where they’re kept whole, you would just remove them while you’re eating. However, I often cut the leaves into tiny pieces, and so they are just eaten with the curry. The lime flavor is a bit stronger then too. If you’re getting fresh kaffir lime leaves, buy extra and freeze them. That’s what I do.

      Reply

  49. I am still new to the instant pot. What adjustments to cooking would i need in order to double the recipie?

    Reply

    • Hi Aisla, I think you should be fine just doubling the quantities and keeping the cooking time the same. This is not always the case with IP recipes. Some recipes, doubled, can overfill the pot and not come to pressure. This one, because of the chicken being cut into bite size pieces, should be just fine. Let me know how it turns out!

      Reply

  50. Made your curry tonight and the flavor was fantastic! My sauce seemed a little curdled, however. Any suggestions for how to prevent this? Thanks!

    Reply

    • Hi Debbie – I’m happy you liked it! When I make it, sometimes the coconut appears to separate right after cooking, but once I stir it and cool it down a bit it looks creamy again. It could be the brand of coconut milk. If your coconut milk ingredients include fillers, you might be getting different results. Have you tried Aroy-D or Chaokoh brands?

      Reply

      • Thank you for your reply. I used Trader Joe’s organic coconut milk. I will look for the brands you suggested.

        Reply

  51. This dish is on a regular rotation in our house. We all love it. The last time I made this I was able to use the suggested curry paste. WOW! What a difference, so flavorful.. But I think I’ll only add 2 tbs of the curry paste next time since it is much more spicy than the brand I get in my local grocery store (even though some of the family members really enjoyed the 3 tbs of the curry, I am a wimp in the spice department)

    Reply

    • I’m glad you agree about the curry paste making all the difference. I think 2 tablespoons would work just fine too. This is such an easy curry to make that I often make it when I’m really strapped for time.

      Reply

  52. My Instant Pot arrived Wednesday, I made this chicken curry for dinner last night. Absolutely delicious! It was a little too spicy for my husband, but I’ll cut back the curry paste a bit next time I make it. Your directions were so easy to follow, so it turned out perfect even for an Instant Pot newbie! I am looking forward to trying other recipes, and truly appreciate your excellent “How To” section (since the instruction manual that came with the Instant Pot is not terribly helpful). Thank you!

    Reply

    • You’re adventurous to make chicken curry in your new Instant Pot – I made rice, eggs, other boring stuff! Thank you for your kind comment, it really means a lot to me. I’ll be posting Beef Massaman curry next week so watch out for it. If you sign up for the newsletter at the top of the page, you’ll get an email when I post it. Have a great day!

      Reply

  53. Which brand of coconut milk do u use,d ones which I buy gives a fake over flavour,which I don’t like,I am from goa n we use coconut in most of our preparation,as a result I buy frozen shredded coconut from Indian store n use it in my cooking,Tia,would like to try your recipes,they look tempting

    Reply

  54. Any substitutes for the fish sauce or can we omit? Have you tried with any other vegetables- hubby is not a fan of bell peppers. Thanks.

    Reply

    • Hi Sara! There is really no substitute for fish sauce. I’m not sure if you’re concerned about ‘fishy’ taste, but once cooked there is really no fish taste. I would omit and just add some salt since fish sauce provides saltiness. You could try soy sauce but it’s not the same at all. Regarding the vegetables, you could try thawed frozen peas, zucchini, or green beans. I’ve used them before and they all taste great.

      Reply

  55. Made both your Thai Red curry with chicken and jasmine rice. Turned out perfect and very tasty for 3 adults and had left overs. Used 1.5 pound of boneless skinless thighs. Substituted lime rind and lemon rind and regular basil.
    Added some extra chili paste for spiciness.Thank you again.

    Reply

  56. We do not have East Asian groceries here, are there any worthy substitutes for the basil and the Kaffir lime leaves? I have tried some of your other recipes and I love love love them!!

    Reply

    • Hi Lisa – Since you can’t get those ingredients, you can substitute lime zest for the lime leaves. I would put it in at the end and adjust the quantity per your taste. If you are ever near an Asian store, you can buy the kaffir lime leaves and stick them in your freezer when you get home. For the Thai Basil, regular basil won’t be the same but I think it will be fine. Good luck!

      Reply

    • Shanthie – any East Asian grocery store (Chinese, etc.) should have these items. That’s where I find them. Thai basil is very similar to what we call ‘Tulsi’ in India. Good luck. And there are no silly questions 🙂

      Reply

  59. Yummy this looks absolutely delicious! 🙂 I love homemade thai curries, I try to stretch out my leftovers by adding a bit of chicken broth to it to water it down and making it a soup the next day for noodles as well! I’m hungry just looking at your pictures! 🙂

    Reply

  60. DELICIOUS! Another fantastic meal. I made this in my 8 quart Instant Pot- worked perfectly.
    I didn’t have time to get the kaffir lime leaves and it was still amazing.
    Many thanks from the family. As you said easy for busy workday and delicious entertaining.

    Reply

  61. Delicious, Neena!! Thumbs up all around in our house tonight after serving a Whole 30 version of the Red Thai Curry…served with cauliflower “rice”. Sounds a bit scary to those unfamiliar with Whole 30, but the flavors were wonderful.

    Reply

    • Although I haven’t tried it, I think it would work. You may have more liquid at the end, which you can reduce by using the Saute function and you might have to increase cooking time, depending on size of the chicken pieces – if it’s small pieces like the recipe, maybe just a couple of extra minutes. Let me know if you try it out. And funny you should mention pot in pot. I’m getting ready to do it that way as we speak. I’ll reply to this comment when I finish!

      Reply

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