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Home » Recipes » Instant Pot

Instant Pot Thai Red Curry with Chicken

Published: Mar 14, 2017 | Updated: Aug 2, 2023 | Author: Neena Panicker

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Instant Pot Thai Red Curry Pinterest pin with 2 images - one from above and one sideways - bowl of curry with spoon on red and gold napkin - From Paint the Kitchen Red
Instant Pot Thai Red Curry Pinterest pin with 2 images - one from above and one sideways - bowl of curry with spoon on red and gold napkin - From Paint the Kitchen Red
Bowl of Thai red curry with carrots, chicken, bell peppers, onions and garnished with Thai basil on a red and gold napkin with text "instant pot thai red curry healthy dinner!"
Bowl of Thai red curry with carrots, chicken, bell peppers, onions and garnished with Thai basil on a red and gold napkin and text "how to make instant pot thai red curry".
Instant Pot Thai Red Curry Pinterest pin - bowl of curry with spoon on red and gold napkin - From Paint the Kitchen Red


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.]

Instant Pot Thai Red Curry Chicken on red napkin with gold and two pieces of lime on black surface - Paint the Kitchen Red

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

Table of Contents


  1. Introduction
  2. Tips
  3. FAQS
  4. Ingredients
  5. Instant Pot Step by Step Instructions
  6. Stovetop Directions
  7. Recipe Card – Printable
  8. Related Recipes and Guides

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


Can I double this recipe?

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.

Can I halve this recipe?

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.

I found the recipe too spicy. How can I make it less spicy?

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.

How can I make the recipe spicier?

Add one more tablespoon of red curry paste or add a sliced Thai red chile pepper or jalapeno pepper.

What models of Instant Pot can I use to make this recipe?

All Instant Pot models and other brands of pressure cooker such as Ninja Foodi can be used to make this recipe.

The chicken tasted bland. How can I make it more flavorful?

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.

I can’t find Thai basil. Can I use regular basil?

If you can’t find Thai basil, don’t omit basil. It’s best to substitute it with regular Italian basil.

Can I freeze this recipe?

I freeze the recipe but add the Thai basil after thawing and reheating the curry. Use vegetables that hold up well to freezing.

How can I keep the coconut milk from separating?

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.

I can’t find lime leaves. What should I substitute?

If you can’t find lime leaves, substitute one extra teaspoon of lime juice.

Why is the curry too salty?

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.

Can I use frozen chicken?

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.

I want to add more vegetables. What modifications should I make?

If you’re adding one extra cup of vegetables, add an extra ¼ cup of coconut milk and 1 more teaspoon of curry paste.

Is this Thai curry spicy?

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.

Why is my curry bland and not flavorful?

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.

I would like the curry to be sweeter, like at my favorite restaurant. How can I do this?

Add an extra couple of teaspoons of brown sugar or palm sugar. Some people add pineapple juice and pieces of pineapple with the vegetables.

How can I save time by cooking rice with the curry?

You can use pot-in-pot cooking and cook the rice and curry at the same time.

The taste is great but the consistency is watery. What did I do wrong?

If you use a brand of coconut milk that’s different from what I recommend, you might have a runny curry.

The chicken was overcooked. What did I do wrong?

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

Instant Pot Thai Red Curry Chicken Ingredients - peppers, carrots, bamboo shoots, chicken, coconut milk, onion, brown sugar, curry paste, broth, fish sauce, lime juice
  • Peppers
  • Carrots
  • Bamboo
  • Chicken
  • Coconut milk
  • Onion

  • Brown sugar
  • Curry paste
  • Broth
  • Fish sauce
  • Lime juice
Instant Pot Thai Red Curry Chicken Ingredients Herbs - thai basil, lime leaves
  • 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)

  1. Turn on Saute Mode
  2. Saute spices and coconut milk
  3. Add remaining chicken and coconut milk
  4. Pressure cook
  5. Release pressure
  6. Add vegetables and seasonings and heat through

How to Turn on Saute Mode

Instant Pot Ultra Duo Saute Function collage - arrows pointing to Saute in Duo and Ultra - Paint the Kitchen Red
  • Instant Pot DUO:  Select the Saute function.
  • Instant Pot ULTRA:  Select the Saute function and press Start.

Saute spices and coconut milk

Instant Pot Thai Red Curry Chicken Instructions collage - curry paste, coconut milk, bubbling mixture
  • 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

Instant Pot Thai Red Curry Chicken Instructions collage - add chicken, add remaining coconut milk, stirred
  • 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

Instant Pot Duo Manual mode 4 minutes collage - close lid, press manual, press + -, display says 4 - Paint the Kitchen Red
  • 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

Instant Pot Ultra pressure cook 4 minutes collage - open lid, select pressure cook and set time to 00:04, display says on - Paint the Kitchen Red
  • 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 Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red
Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - 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 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

Instant Pot Duo natural release cancel and open collage - float valve is down, arrow pointing to Cancel, lid is open - Paint the Kitchen Red
Instant Pot Ultra Natural Release Cancel and Open collage - arrow pointing to float valve down, press cancel button, lid is open and Instant Pot Ultra display shows Off - Paint the Kitchen Red
  • 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

Instant Pot Thai Red Curry Chicken Instructions collage - vegetables, cooked vegetables, basil added
  • 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:

  1. Saute curry paste and coconut milk till bubbly.
  2. Add remaining coconut milk and chicken.
  3. Cook till the chicken is almost cooked through.
  4. Stir in flavorings and lime leaves.
  5. Add vegetables and cook through till crisp tender.
  6. 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 colorful vegetables in white bowl with spoon on rich red napkin.

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.
4.82 from 185 votes
PRINT PIN RATE
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 servings
Calories: 246
Author: Paint the Kitchen Red
Prevent Screen from Going Dark

Equipment

  • Instant Pot Pressure Cooker
  • Splatter Screen

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

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
Course Main Dishes
Cuisine Asian, Thai
Main Ingredient chicken
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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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Comments

  1. Maurice says

    December 05, 2020 at 4:37 pm

    I just tried this recipe and it came out incredible! I used some zucchini instead of bamboo shoots and I couldn’t find lime leaves so I used lime zest. I added a touch more fish sauce and curry. I’m going to eat this for dessert!!

    Reply
    • Paint the Kitchen Red says

      December 08, 2020 at 8:58 pm

      Maurice, thank you for your comment. I’m happy to hear it turned out well 🙂

      Reply
      • Ekta says

        January 24, 2021 at 12:00 am

        Hi, I made this and while the curry tasted yummy, the bite sized pieces of chicken tasted bland and flavourless. Can I season them first and will NPR leave it juicier?

        Reply
        • Paint the Kitchen Red says

          January 25, 2021 at 10:04 am

          Ekta, glad you liked the curry taste. Did you use chicken white meat? – that could be a reason possibly, I prefer thighs, actually. You can also saute the chicken pieces in the thick coconut/curry paste mixture before adding the remaining coconut milk. You can omit the water. You can also do NPR.

          Reply
  2. Lydia PH says

    November 21, 2020 at 12:24 am

    5 stars
    Amazing!! So so good! I had no doubts, as everything you make is incredible. I think this is the 4th or 5th recipe I’ve tried. I waited until I could get to the Asian supermarket before I made this one, because I knew that the maesri paste, lime leaves and Thai basil would really make the dish like you mentioned. Thai is my favourite food also but I have failed many times at making the dishes taste authentic. Thanks for putting so much time into your recipes and details in your posts. Everything you write is so helpful. Thanks again!

    Reply
    • Paint the Kitchen Red says

      November 21, 2020 at 10:48 am

      Wow Lydia, thank you for your kind words. Comments like yours make me keep putting in the effort to provide detailed instructions! <3

      Reply
  3. Lisa says

    November 15, 2020 at 5:26 am

    I have 2lb of chicken and prefer to bulk cook.
    Is it just a simple thing of dubling up ingredients to upscale?

    Reply
    • Paint the Kitchen Red says

      November 15, 2020 at 8:27 pm

      Lisa, yes you can double all the ingredients and keep the same cooking time. If you wish to have a thicker curry, leave the broth quantity the same i.e. don’t double.

      Reply
  4. Tania says

    November 12, 2020 at 7:48 am

    5 stars
    I have 3/4 of the coconut milk. If I add more broth will this work? Thanks!

    Reply
    • Paint the Kitchen Red says

      November 12, 2020 at 9:55 am

      Tania, yes it’ll work with that quantity of coconut milk. You probably don’t even need to add more broth either but you can if you want to. It will be less diluted with the lower quantity.

      Reply
  5. Eric K., in Seattle, Washington, USA says

    October 23, 2020 at 12:09 pm

    5 stars
    Made this last night for the first time. And this was the first time trying to make anything curry-based. Came out great — very satisfying! Did not use any lime leaves, and for basil, I just dumped in some of the common dry flakes from a spice bottle. Thank you for sharing.

    Reply
    • Paint the Kitchen Red says

      October 23, 2020 at 3:18 pm

      Glad to hear it, Eric. Thank you so much for letting me know 🙂

      Reply
  6. Arlene says

    October 15, 2020 at 1:59 pm

    5 stars
    My first attempt to making a Thai foods. I didn’t gave the Thai basil so I added more regular basil. Did not have the limes leaves, so left them out.. was a little concerned when I smelled the fish sauce but this dish was absolutely delicious. I also made the jasmine rice. I will make again. Was wondering if anyone has frozen this?

    Thank you for this wonderfully flavorful recipe, Neena😋

    Reply
    • Paint the Kitchen Red says

      October 15, 2020 at 7:02 pm

      Yay! Thanks for you comment, Arlene. I’m excited to hear that you liked the recipe. All the Thai recipes on the site are as good, so give them all a try 🙂 Re: freezing, I do freeze this and other Thai curries and they do fine. I add vegetables that hold up well to freezing like bell peppers. I also add more fresh basil when I reheat.

      Reply
  7. Jenny says

    October 03, 2020 at 1:41 pm

    5 stars
    This was the first recipe I tried on your site, and I seriously couldn’t believe how easy it was to make! It’s the perfect dinner to make when you get home late from work (I’m always mesmerize when the instant pot can cook things in 3 or 4 minutes). I had previously been intimidated to try making Thai food, even though it’s my favorite. I think all the specific details you shared gave me confidence. I wasn’t able to find the Maesri brand at my local Asian market – but they did carry Mae Ploy, so I picked up all the different flavors. I’m so glad I found your site and can’t wait to try more recipes – I’ve been printing them off, and texting links to all my Thai food/Instant Pot loving friends!

    Reply
    • Paint the Kitchen Red says

      October 05, 2020 at 10:48 am

      Jenny, thank you for your kind and generous words. I’m excited that you’ve discovered the pleasures of making Thai curry at home. Just like me 🙂

      Reply
  8. J says

    September 24, 2020 at 6:14 pm

    5 stars
    This recipe is perfection! This is a standard dish for me to order in Thai restaurants. This version created a dish that rivals any from a restaurant! Packed with flavor, I didn’t change a thing, and I am so pleased with the result. Quick and easy for a week night dinner, but fit for weekend guests. We inhaled the delicious smells and pretended we were eating at a food stall in the Chiangmai Mai night market.

    Reply
    • Paint the Kitchen Red says

      September 25, 2020 at 2:34 pm

      I’m glad you agree that this is a restaurant-worthy recipe 🙂

      Reply
  9. Donna says

    September 10, 2020 at 1:45 pm

    Serving Size? Based on the nutrition I can make this as a diabetic meal. I know it makes 6 servings but how much is each serving size? I love Thai and can’t wait to try this and your other recipes!

    Reply
    • Paint the Kitchen Red says

      September 10, 2020 at 1:57 pm

      Hi Donna, thanks for your question. Note that the recipe has brown sugar or palm sugar. You can omit it. I would say the curry serving size is about 3/4 cup.

      Reply
  10. Karen Friscia says

    September 02, 2020 at 2:30 pm

    5 stars
    Delicious! I added broccoli and red pepper flakes and skipped the bamboo shoots. Also added lime zest in place of lime leaves.

    Reply
    • Paint the Kitchen Red says

      September 02, 2020 at 4:54 pm

      Thanks for your comment, Karen. Yes, you can absolutely swap out the veggies and the meat too!

      Reply
  11. Kim says

    August 24, 2020 at 5:58 am

    5 stars
    This was sooo delicious! Love the convenience of using the instant pot instead.

    Reply
    • Paint the Kitchen Red says

      August 24, 2020 at 12:24 pm

      I’m glad you liked the recipe – thank you for commenting!

      Reply
  12. Annie says

    August 20, 2020 at 9:09 pm

    Easy, quick and every bit as good as restaurant curry. This is going in my regular rotation.

    Reply
    • Paint the Kitchen Red says

      August 21, 2020 at 12:28 pm

      Thank you, Annie! I’m so glad to hear this.

      Reply
  13. Rita says

    August 10, 2020 at 2:48 pm

    5 stars
    My husband and I love this coconut chicken curry. It’s easy to make in my instant pot and always comes out spicy and delicious. A feast for the eyes and palate. I’ve tried a couple other IP recipes but this one has the best flavors. My husband prefers it to restaurant curries.

    Reply
    • Paint the Kitchen Red says

      August 11, 2020 at 11:19 am

      Rita, I’m thrilled to hear that you love this recipe. I just made it myself last night!

      Reply
  14. Jenny O. says

    August 06, 2020 at 7:28 pm

    5 stars
    This was delicious! Nice heat. The only thing we did differently was after adding the veggies, we pressure cooked for 2 more minutes with 10 min of natural release. And we processed some veggies for thickening. Served over cauliflower rice. Definitely will make again.

    Reply
    • Paint the Kitchen Red says

      August 10, 2020 at 10:43 am

      Jenny, I’ve never tried this curry with cauliflower rice – sounds like a great combination!

      Reply
  15. Dianna Persun says

    July 27, 2020 at 11:56 am

    Can I freeze this recipe?

    Reply
    • Paint the Kitchen Red says

      July 27, 2020 at 3:12 pm

      Dianna, I do freeze my Thai curries and don’t have any issues. However, I add the Thai basil only when I reheat the recipe. Good luck!

      Reply
  16. Hannah says

    July 12, 2020 at 12:26 pm

    I haven’t made this yet, but I’m excited to try it this week!
    How well does this recipe multiply? I hope to make it for a big family gathering (13 adults, 20 children) and plan to serve it with rice or naan. Any suggestions on X2 or X3 to ensure I maintain good flavor?

    thanks in advance!:)

    Reply
    • Paint the Kitchen Red says

      July 12, 2020 at 2:36 pm

      Hey Hannah, please use the recommended brand of ingredients (especially coconut milk and the curry paste) if you’re making it for guests 🙂 You can easily double it. Tripling it I’m not sure about. Rule of thumb is: make sure the ingredient quantity doesn’t go above the 2/3 mark of the inner pot. I would just do a straight up double or triple but if you want to, you can reduce the quantity of broth. The broth is added to just make sure you don’t get a burn message, and I frequently don’t even add it. So you can just add 1/4 cup of broth if you wish. Good luck!

      Reply
  17. Terri Wolfrom says

    July 09, 2020 at 5:05 pm

    I love the flavor, but the fat in my coconut milk always sepates when i cook the chicken, with a little foamy stuff on the sides. Am I doing something wrong?

    Reply
    • Paint the Kitchen Red says

      July 10, 2020 at 10:31 am

      Terri, what brand of coconut milk do you use? The quality of coconut milk makes a big difference. Also, although the coconut milk *appears* to have separated when you open the Instant Pot, it becomes creamy when you to add the veggies and reheat on Saute mode.

      Reply
  18. ARUSHA Z says

    July 07, 2020 at 8:24 pm

    5 stars
    Awesome recipe! I loved it! I made this and used this with oyster sauce instead and it was delicious!
    I think I may have added too much coconut milk so I just used a little bit of a thickening agent and set it to “saute normal” let it simmer for few minutes.

    Reply
    • Paint the Kitchen Red says

      July 08, 2020 at 9:50 am

      Glad to hear you enjoyed the recipe, Arusha. Some coconut milk brands are thicker than others, so you could try a different brand if you didn’t use my recommended ones. Thank you for taking the time to comment.

      Reply
  19. John S says

    July 07, 2020 at 8:12 pm

    5 stars
    Amazing flavor, really really spicy. I’d recommend lowering the paste if you’re not use to this kind of spice. I’m not sure what the measurements would be.

    Reply
    • Paint the Kitchen Red says

      July 08, 2020 at 9:51 am

      Thanks, John. Sorry you found it too spicy. You can probably use 2/3 to 1/2 the quantity of paste OR you could increase the coconut milk quantity by doubling or 50% more. You would keep the cooking time the same.

      Reply
  20. Sharon Burke says

    July 04, 2020 at 3:01 am

    This was absolutely delicious..my family loved it!!! I followed the recipe, and the only change I made was to shred the kaffir lime leaves, and add fresh bean shoots at the end instead of using the bamboo shoots. Thank you for sharing 🙂

    Reply
    • Paint the Kitchen Red says

      July 06, 2020 at 11:21 am

      Thanks, Sharon! I’m glad to hear you liked the recipe and thanks for sharing your modifications.

      Reply
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Hi, I'm Neena Panicker, and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

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