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 Instant Pot and make sure steam release handle is in the ‘Sealing’ position.
- Cook on 'Manual' (or 'Pressure Cook') mode for 4 minutes.
- Do a Quick Release of pressure and open the Instant Pot.
- 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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Heléne
Delish! We used chicken thighs cut into bite-size pieces, and mushrooms instead of bamboo because that’s what we had, and the texture of the chicken is just perfect. Very flavourful. We served with sambal since we like it a bit spicier.
Paint the Kitchen Red
I’m glad the recipe worked for you, Helene! I also use Nam Prik Pao Thai chile paste to add some extra flavor and spice to Thai recipes.
Autumn
Personally I think there’s too much fish sauce in this recipe it drowns the taste of the coconut milk out. It was still amazing just next time I’ll use less.
Paint the Kitchen Red
Autumn, it is a matter of personal preference so that sounds like a good idea for next time. Thanks for the feedback and glad you still liked it 🙂
Crystal
Do you have any advice to adjust the cooking time to manually release after instead of quick release? The first time I tried this recipe it turned out delicious but a lot of the broth spewed out during the quick release (maybe because I’m using the 3 qt instant pot)
Paint the Kitchen Red
Crystal, you can make it exactly as is and do a full natural release. I am usually in a hurry 🙂
K
The coconut milk curdles. So sad as the flavors seem great.
Paint the Kitchen Red
The coconut milk brand you use makes a big difference. I highly recommend Chaokoh or Aroy-D brands. They may appear to separate when you open the lid, but upon stirring, everything comes together nicely.
Sherry
No evidence of coconut milk curdling. The curry was perfect! My family loved it. Maybe try another kind of coconut milk.
Sherry
Surrey, b.c.
Paint the Kitchen Red
Thanks for the comment, Sherry. I’m so glad to hear y’all liked the recipe.
Mary Mack
Super easy and so many compliments! Thanks!!
Paint the Kitchen Red
The best reward for a cook is compliments! Thanks for sharing 🙂
Wendy
This is an awesome recipe exactly as is! Used peppers onion broccoli carrots bamboo shoots mushrooms Love the flavors
Paint the Kitchen Red
Thanks so much, Wendy! It’s truly one of my favorites!
NG
When I released the pressure cooker, the coconut milk had completely separated. Is this normal?
Paint the Kitchen Red
The coconut milk does separate, but once you stir it up, it comes together. Also, the quality of coconut milk makes a big difference. Some brands are less creamy and may behave differently upon pressure cooking. I tell you in the post what brands I recommend and use.
Kate
My first instapot meal ever , tasted the the real thing!
Paint the Kitchen Red
A great first recipe to try – I approve! Thanks so much for taking the time to comment. Be sure to try my other Thai recipes – they’re all equally good 🙂
Elisabeth
Terrible! I’ve just ruined all the chicken I bought, It’s just tasteless. Sauté the chicken first and then pressure cook for 2/3 minutes.
Paint the Kitchen Red
Elisabeth, I’m sorry to hear you had trouble with the recipe. I make it exactly like this so I’m not sure where it went wrong for you. I’d be happy to help figure out what happened.
Barrett
Some of the best I’ve had. I have to say the ingredients from authentic Asian stores makes a great difference ..highly recommend MAE PLOY curry paste. Oh and i added 2 sweet potatoes (not yams) and 4-6 cloves of garlic. Put the sweet potatoes in with the chicken and the garlic.
Paint the Kitchen Red
Barrett, thanks so much for taking the time to tell us your modifications. Sounds yummy with sweet potatoes!
Cyndi
I’ve made this several times using chicken and sometimes tofu. It is always fabulous. Easy to add additional veggies too. My favorite red curry recipe hands down.
Paint the Kitchen Red
Aww, thank you Cyndi! It’s one of my go-to recipes as well 🙂
Renee
This is an amazing soup. My daughter loves this and keeps asking for it. It is a keeper.
Paint the Kitchen Red
I’m so glad you and your family like it, Renee! Thanks for taking a moment to comment!
Rajani
My first post ever… Tried this recipe so many times and it came out delicious every single time. Got lot of compliments from friends and family. Thanks for this wonderful recipe.
Paint the Kitchen Red
Rajani, thanks very much for your comment! I’m glad to hear you’ve made this regularly!
nancy Deichman
This was great! I used bok choy instead of the bamboo shoots. I used everything else just like the recipe. The flavor was awesome and it was easy once I gathered the ingredients. Cooks quick!
Paint the Kitchen Red
Nancy, thank you for the feedback – I’m glad you liked the recipe and I agree it’s a great last-minute meal.
April R
Perfectly flavored! Took the author’s advice and went to the Asian market to obtain Maestri red curry paste, Thai basil and lime leaves. What a difference! Delicious.
Paint the Kitchen Red
Awesome, April! I’m glad you agree 🙂 And thanks for the comment.
Megan
Very easy and delicious! This recipe is going into my regular rotation.
Paint the Kitchen Red
That’s great to hear, Megan! Thanks for taking the time to comment.
Deborah
Great photos, clear steps and good suggestions for other vegetables. I liked the explanations for using a certain type of rice and giving alternate names for some ingredients. Great work.
Paint the Kitchen Red
Thank you, Deborah – so kind of you to give me feedback 🙂 !
Paint the Kitchen Red
Thanks, Deborah – it’s my type A personality coming through!
Tammy
Thank you for such a great recipe and instructions as it was my first time using our instapot!!
Paint the Kitchen Red
You’re so welcome, Tammy! A great first recipe, I think!
Jacqueline
Amazing red curry! I have been searching for the restaurant style red curry for years. This is by far the best recipe! I love the flavor and veggies. My husband I both love this recipe. I would like to have the spicy outcome for using 3 tbls of curry paste. I believe the brand I got from the store is spicier. I had to add 3 cans of coconut milk to tone down the spicy red curry. I will next time half the curry paste in this recipe. I absolutely love Thai red curry. Do you think I can half the red curry paste?? I can’t wait to make it again!! Jasmine rice is by far a game changer with Thai curry. Thank you.
Paint the Kitchen Red
Jacqueline, you can halve the quantity of curry paste for sure. You could also make it 2/3 and then add extra coconut milk. Either option would work. re: Jasmine rice, I know, right?!!
Rich Fennell
I’m not certain what I did wrong but mine lacked the coconut taste and the heat. Next time, I guess, I’ll add a bit more curry paste and try a different coconut milk.
Paint the Kitchen Red
Rich, the usual likely culprit is not using the brands and aromatics (curry paste, coconut milk, thai basil leaves, lime leaves, etc) I recommend in the recipe. That’s key to getting the superior taste of the curry that most people rave about. Hope you get to try it out again 🙂