Thai Red Curry Chicken – Instant Pot

The rich aromatic Thai Red Curry Chicken is on our repeat list for busy weeknights as well as relaxed weekend meals. This authentic tasting red curry gets a flavor punch from sweet and spicy colorful peppers picked from our local farmers market and is garnished with fresh Thai basil leaves.

From curries to rice dishes to noodles, we have been garnishing them all in ambundance with our homegrown aromatic Thai basil – a star ingredient!

thai red curry chicken

I love using colorful peppers in this curry, but you can also add other vegetables like carrots, zucchini, sliced bamboo shoots, mushrooms or Thai eggplant. Adding the veggies in the end and simmering them just for a few minutes keeps them crunchy and gives a flavor burst to this curry.

thai red curry chicken

Simmered in coconut milk, spiced with red curry paste; this easy Thai red curry chicken soup has a hint of sweetness and is loaded with crunchy, assorted peppers. Served with steamed Jasmine rice makes an easy meal that gets polished off in no time.

Few Variations for THAI RED CURRY CHICKEN:
  1. Add 1 tEAspOON ginger for some zest
  2. Squeeze fresh lime for fresh tangy flavors
  3. Add Kafir leaves for a unique Thai taste

Check out this video for an easy Thai Red Chicken Curry recipe in Instant Pot:


Thai Red Curry Chicken - Instant Pot
Author: 
Recipe type: Entree
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Thai red curry chicken - A quick and delicious Thai red curry soup with chicken, onions, peppers and fresh Thai basil leaves, cooked in creamy coconut milk.
Ingredients
  • 1 tablespoon cooking oil
  • 2-4 tablespoon red curry paste (Love Maesri brand)
  • 1.5 pound thin chicken breasts, cut into 1-inch strips
  • 1 can low-fat coconut milk, unsweetened (Love Trader Joe’s)
  • 1-2 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 jalapeno or Thai chili, sliced (optional for spicy curry)
  • 1 cup yellow onion, sliced
  • 1 cup red peppers, sliced
  • 1 cup yellow peppers, sliced
  • 1 cup orange peppers, sliced
  • Handful Thai basil leaves
Instructions
  1. Set Instant Pot to Saute(more) mode. Once the ‘hot’ sign displays add oil and 2 tablespoons of red curry paste. Saute for 30 seconds.
  2. Add Chicken and mix it well with the red curry paste.
  3. Add coconut milk (Note for a less soupy curry, add only half the can).
  4. Close Instant Pot with the pressure valve to sealing.
  5. Cook on Manual(Hi) for 2 minutes followed by Natural Pressure Release. (Increase cook time for thicker chicken breasts to 4 mins)
  6. Open Instant Pot, stir in fish sauce and brown sugar.
  7. For spicier curry add remaining red curry paste and hot peppers.
  8. Add onions, red, yellow and orange the peppers. Stir in well.
  9. Set Instant Pot to Saute mode and bring the curry to a gentle boil (about 2-3 minutes). This will allow the veggies to stay crunchy. Garnish with the Thai basil leaves.
  10. Enjoy hot with Jasmine rice.

 

22 thoughts on “Thai Red Curry Chicken – Instant Pot

  1. 5-****, no fuss, a very very easy and quick recipe Archana. Made it last night for dinner. Came out awesome. Must Try!!

    1. Hey! Nothing like dumb question. Here you go – Set Instant Pot to Saute(more) mode. Once the ‘hot’ sign displays add oil and 2 tablespoons of red curry paste. Saute for 30 seconds.ITs in the recipe at the end of the post.

    1. Hi Paige! I do not add ginger in this curry but yes can always add it to enhance the flavors and it can be added while cooking or as a garnish.

    1. If you want to use eggplant, cut them into big cubes and cook only for 1 minute followed by QR. Then stir in the peppers so they stay crunchy! Let me know how it comes out.

  2. I subbed veggies and it came out awesome- love this recipe!! Would love it if you
    post tofu recipes and more veggie friendly Instant Pot recipes 🙂

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