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
Nancy Lewis says
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!
Paint the Kitchen Red says
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.
Linda says
I would like to use a yam instead of the carrots for this recipe. Do you suggest some extra time for this?
Paint the Kitchen Red says
Hi Linda – you might be able to cook the yams with the chicken, with a quick release (QR). I would try that and then add any remaining veggies when you open the IP. Let me know how it works out.
Jasleen says
Made this tonight, and it was delicious! Thank you for posting.
Paint the Kitchen Red says
Thanks for your comment, Jasleen! I’m really happy you enjoyed it.
Hilary Graves says
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.
Paint the Kitchen Red says
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.
Kendra says
I couldn’t find fresh Thai basil but I did find dried. How much would you recommend to use?
Paint the Kitchen Red says
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.
Deb Prokop says
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.
Paint the Kitchen Red says
Hi Deb – Sounds like you like spice-ay! I think you’ll really like the Instant Pot Green Curry too. Thanks for sharing your modifications.
Carmen says
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.
Paint the Kitchen Red says
Hi Carmen, thank you for your comment. I love having gravy to soak into the rice! If you wanted to have a thicker curry, you might be able to omit the broth.
Sheila says
How big is the pot you used for the Curry?
Paint the Kitchen Red says
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.
Tommy D Hightower says
Hi can I double this recipe will it fit in a 6-quart instant pot?
Paint the Kitchen Red says
Tommy, yes you can. Just make sure you don’t go over the 2/3 full mark.
Susan says
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!
Paint the Kitchen Red says
Thanks Susan! You need to try the green curry if you like spicy! For this (red curry) recipe, you could increase the quantity of curry paste to get it more spicy also.
Natalie says
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?
Paint the Kitchen Red says
Natalie – I’m glad you enjoyed it; one of my favorites 🙂 For beef, look at the Beef Massaman curry recipe and follow the time on that.
Deborah says
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!
Paint the Kitchen Red says
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!
Kristen says
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.
Paint the Kitchen Red says
Kristen, glad you liked it! I’ve not used seitan in my Instant Pot before, but tofu works great – about 2 to 3 minutes should do the trick.
Elle says
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.
Paint the Kitchen Red says
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!
Sara says
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 🙁
Paint the Kitchen Red says
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 🙁
Sarah Jane says
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.
Paint the Kitchen Red says
Thanks for commenting, Sarah Jane! I’m happy that you enjoyed it – a great first recipe for the Instant Pot, now that I think about it! Enjoy your new IP.
Trycia says
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.
Paint the Kitchen Red says
Trycia – so glad you enjoyed it and I love it when people make a recipe their own 🙂 You’ll love the green and massaman curries too. Thanks for commenting.
April says
How much cooking time would we need to add if we only have bone-in chicken on hand?
Paint the Kitchen Red says
Hi April, thanks for your question. I’ve cooked bone-in chicken anywhere from 8 to 15 minutes depending on the size, with natural release. 15 minutes will make it fall-off-the-bone. Hope you like it!
Diane says
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.
Paint the Kitchen Red says
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.
Sarah says
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!
Paint the Kitchen Red says
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!
Marie says
We made this for dinner last night and it turned out super delicious! Love how easy it was to follow along to your instructions!
Paint the Kitchen Red says
Hi Marie – I’m so glad you liked it; one of my favorites. I think you’ll like the other Thai curries too! Thanks for your comment.