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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Donna Schons says
This was one of THE best meals I’ve ever had! My son cooked it!!!!! Yummy!
Paint the Kitchen Red says
Wow, what a great compliment (to me and your son!) One of my favorite parts of blogging is comments like yours. And you’re lucky to have a son who cooks for you 🙂
Dan Kushner says
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…
Paint the Kitchen Red says
Hi Dan, I love Prik King curries too. Will have to get to work on a recipe for you 🙂 ! I’m glad you liked it.
Kate West says
Great recipe and thank you for the step-by-step photos.. good for the novice!
Really appreciate you sharing this!
Paint the Kitchen Red says
You’re welcome, Kate. Thank you for commenting and I hope you enjoy your new Instant Pot.
Lisa Johnson says
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?
Paint the Kitchen Red says
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!)
RM says
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.
Paint the Kitchen Red says
Thank you for your comment! Give the panang a try too – it’s yummy as well!
Kate McCracken says
If I wanted to make this without the chicken would the
timing be the same?
Paint the Kitchen Red says
Hi Kate, if you don’t want to use a meat, then you probably don’t need to pressure cook. You can either do it on the stovetop or just use Saute mode on the Instant Pot.
Ellen says
YUM! This was dinner tonight and of my goodness! Thank you!
Paint the Kitchen Red says
Thank you for commenting, Ellen! I’m so happy you enjoyed it.
Lauren says
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…
Paint the Kitchen Red says
Lauren, I would omit the bamboo shoots because they’re not essential. You could add any other vegetable, like green beans, zucchini, etc.
Rebecca Thompson says
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.
Paint the Kitchen Red says
Thank you for commenting, Rebecca – and what a coincidence, because I’m posting my Panang curry recipe today. With green beans too!
Andrea says
Love, Love, Love this recipe! It’s easy and absolutely delicious. It rivals even some of the best Thai restaurants curries I’ve had.
Paint the Kitchen Red says
Oh Andrea! Thank you – your comment made my day, very kind of you!
Jane Meyer says
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!
Paint the Kitchen Red says
Hi Jane, Thank you so much for sharing! I’m so glad you agree that the ingredients make all the difference! You’ve now graduated from newbie – congrats!
sarah says
I agree! thank you SO much for posting the step by step instructions for the instapot! made it a breeze for a newbee!!
Paint the Kitchen Red says
Thank you, Sarah. I’m always happy to help.
Sheila says
Amazing.
Stacey says
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,,
Paint the Kitchen Red says
Hey there Stacey – thank you for your comment, I’m so glad you liked it. You’re the second person who’s mentioned cauli rice with Thai food this week – I’m going to try it soon!
Lea himes says
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?
Paint the Kitchen Red says
Hi Lea – perfect question. Short answer is yes, but take a look at this Pot in Pot Cooking article I wrote. It addresses your exact question.
Susan Erne says
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!
Paint the Kitchen Red says
Hi Susan – wow, what a nice comment. I’m really glad you were able to make a restaurant favorite at home! If you like spicy, the green curry is quite tasty too – different flavors but really good.
Christine Johnson says
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
Paint the Kitchen Red says
Hi Christine – glad you liked it, especially since it was your first Instant Pot recipe!
Sajida Pettitt says
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.
Paint the Kitchen Red says
You’re so welcome, Sajida! Thanks for your comment.
Karen says
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!
Paint the Kitchen Red says
Thanks, Karen, for your lovely comment!
Nick J says
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.
Paint the Kitchen Red says
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!
Jeff says
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?
Paint the Kitchen Red says
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!
Jeff says
Thank you! Have you used Thai Kitchen brand? It’s the only kind our local store carries. I wonder how it rates on the spiciness scale?
Paint the Kitchen Red says
I used to use Thai Kitchen before I discovered Maesri. It’s fine, but will not give you the best taste you can get. I feel it’s milder.