There’s something about a warm bowl of curry over fluffy rice that feels so comforting, especially when it comes together quickly in the Instant Pot. During this pregnancy, I’m finally starting to feel a little better and have a bit more energy to get back into the kitchen. I’ve been craving meals that are flavorful and satisfying, but still easy enough to make on a weeknight!
This Instant Pot Thai red curry chicken checks all of those boxes. It’s creamy, savory, slightly sweet, and full of that warm, aromatic red curry flavor. It’s also packed with chicken and vegetables, making it an easy way to get protein and plenty of veggies into one cozy meal.
And because most of the ingredients go straight into the Instant Pot, there isn’t much hands-on cooking involved. Serve it over warm jasmine rice and you have such a delicious, comforting dinner.
Why you’ll love this Instant Pot Thai red curry
This is one of those recipes I love having in my rotation because it feels like a full, satisfying meal without requiring a ton of work. The coconut milk makes the curry rich and creamy, while Thai red curry paste brings a savory, slightly spicy depth of flavor.
I also love how customizable it is. I used carrots and onion during pressure cooking and added red bell pepper at the end so it stayed slightly crisp instead of becoming too soft. Fresh basil and lime juice added at the very end brighten everything up and balance the richness of the coconut milk.
It’s packed with veggies, has plenty of protein from the chicken, and is especially delicious spooned over a bowl of warm rice.
What does Thai red curry taste like?
Thai red curry has such a delicious combination of savory, spicy, creamy, sweet, and tangy flavors.
The red curry paste is the star of this recipe and typically contains red chiles along with aromatics and spices. Coconut milk mellows out the heat and gives the sauce its creamy texture. Fish sauce adds salty, savory umami, brown sugar provides just enough sweetness to balance the curry, and fresh lime juice adds brightness at the end.
The result is a creamy curry sauce with layers of flavor that tastes like it took much longer to make than it actually did.
What Vegetables Can I Add to Thai Red Curry?
One of the best things about this recipe is how easy it is to switch up the vegetables. It’s a great way to use whatever you already have in your refrigerator.
Try adding:
- Broccoli
- Zucchini
- Green beans
- Snap peas
- Mushrooms
- Baby spinach
- Cauliflower
- Green, yellow, or orange bell peppers
Heartier vegetables, such as carrots, can be added before pressure cooking. Vegetables that cook quickly, including broccoli, zucchini, spinach, snap peas, and bell peppers, are better added afterward so they don’t become too soft.
Can I Use Chicken Breast Instead?
Yes! Boneless, skinless chicken breast can be used instead of chicken thighs. Cut the chicken into evenly sized bite-size pieces so it cooks evenly.
Chicken thighs are especially delicious in curry because they stay tender and juicy during pressure cooking, but either option works well.
Tips for the Best Instant Pot Thai Red Curry
Use full-fat coconut milk. It gives the curry a richer, creamier consistency and helps balance the heat from the curry paste.
Don’t overcook the bell peppers. Adding them after pressure cooking keeps them slightly crisp and gives the curry more texture.
Adjust the curry to taste. Before serving, taste the sauce. Add a little more fish sauce for saltiness, brown sugar for sweetness, or lime juice for acidity.
Add the basil at the end. Fresh basil doesn’t need much heat. Stirring it in just before serving helps preserve its fresh flavor.
Serve it with plenty of rice. Warm jasmine rice is perfect for soaking up all of that creamy red curry sauce.
Is Thai Red Curry Spicy?
Thai red curry typically has some heat, but how spicy your finished curry is will depend largely on the red curry paste you use. Some brands are significantly spicier than others.
If you prefer a milder curry, you can reduce the amount of curry paste. For more heat and a stronger curry flavor, add a little more according to your preference.
Keep in mind that the coconut milk helps mellow the spice, so the finished curry will taste less intense than the curry paste does on its own.
Easy Instant Pot Thai Red Curry Chicken
Ingredients
- 3 tablespoons Thai red curry paste
- 1 14 oz full-fat coconut milk
- 1 pound chicken breast or thighs, thinly sliced
- 1/4 cup low-sodium chicken broth
- 2 tablespoons fish sauce plus more to taste
- 2 teaspoons brown sugar or more to taste
- 1 cup sliced carrots
- 1/2 cup chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon freshly squezed lime juice
- 8-10 fresh basil leaves
- Cooked jasmine rice for serving
Instructions
- Set the Instant Pot to Sauté. Add the 3 tbsp red curry paste and about half of the coconut milk. Stir and cook for 1 to 2 minutes, until fragrant and gently bubbling.
- Press Cancel. Add the chicken, remaining coconut milk, chicken broth, fish sauce, brown sugar, carrots, and onion. Stir to combine.
- Secure the lid and pressure cook on High for 4 minutes. Once finished, carefully quick release the pressure.
- Remove the lid and set the Instant Pot back to Sauté. Add the red bell pepper and cook for 5 minutes, or until tender to your liking.
- Turn off the Instant Pot and stir in the fresh basil and lime juice. Taste and adjust with additional fish sauce, brown sugar, or lime juice if needed.
- Serve warm over jasmine rice and enjoy.
