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    Home » Thai

    Instant Pot Thai Red Curry Chicken

    Published: Jul 13, 2017 · Modified: Jun 5, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 68 Comments

    1513 shares
    Jump to Recipe

    This 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.

    Thai Red Curry Chicken in a white bowl with rice on the side

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

    potted basil plant

    Tips

    • 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.
    Mixed peppers and onions sliced on a wooden board with basil leaves

    Simmered in coconut milk, and 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.

    Variations

    1. Add 1 teaspoon ginger for some zest
    2. Squeeze fresh lime while serving for fresh tangy flavors
    3. Add Kafir leaves for a unique Thai taste
    4. To make vegetarian Thai Red Curry, substitute chicken with hardy vegetables such as butternut squash, sweet potatoes, mushrooms, carrots, or baked tofu. Simply quick release after the pressure cooking is complete so that the vegetables do not overcook.
    Thai Red Chicken Curry served with rice

    Process

    Step by step EASY Instant Pot Thai Red Chicken Curry recipe:

    • Set the Instant Pot to Saute(more) mode and heat oil. Add 2 tablespoons of red curry paste. Saute for 30 seconds. Add Chicken and mix it well with the red curry paste. Add coconut milk (Note for a less soupy curry, add only half the can). Close Instant Pot with the pressure valve to sealing. Pressure Cook (Hi) for 2 minutes followed by a 10-minute Natural Pressure Release.
    Steps showing how to make Instant Pot Thai Red Curry
    • Open the Instant Pot, and stir in fish sauce and brown sugar. For spicier curry add the remaining red curry paste and hot peppers. Add onions, red, yellow, and orange to the pot. Stir in well. 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.
    Steps showing adding vegetables to Thai Red Curry

    Serving

    Serve with steamed Jasmine rice.

    Related Recipes

    Here are more Thai recipes to try:

    • Thai Panang Curry
    • Vegetable Thai Green Curry Recipe
    • Thai Massaman Curry
    • Vegan Thai Massaman Curry
    • Thai Green Curry with Vegetables

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

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    thai red curry chicken with spoon and fork next to it and a bowl of rice
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    4.46 from 50 votes

    Thai Red Curry Chicken - Instant Pot

    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.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Entree
    Cuisine: Thai
    Servings: 5
    Calories: 237kcal
    Author: Archana Mundhe

    Ingredients

    • 1 tablespoon cooking oil
    • 2 to 4 tablespoons red curry paste Love Maesri brand
    • 1½ pound thin chicken breasts cut into 1-inch strips
    • 1 can low-fat coconut milk unsweetened (Love Trader Joe’s)
    • 1 to 2 tablespoons 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

    • Set the Instant Pot to Saute(more) mode and heat oil. Add 2 tablespoons of red curry paste. Saute for 30 seconds.
    • Add Chicken and mix it well with the red curry paste.
    • Add coconut milk (Note for a less soupy curry, add only half the can).
    • Close Instant Pot with the pressure valve to sealing. Pressure Cook (Hi) for 2 minutes followed by 10 minute Natural Pressure Release. (Increase cook time for thicker chicken breasts to 4 mins)
    • Open the Instant Pot, stir in fish sauce and brown sugar. For spicier curry add remaining red curry paste and hot peppers.
    • Add onions, red, yellow and orange peppers. Stir in well. 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.
    • Enjoy hot with Jasmine rice.

    Video

    Nutrition

    Calories: 237kcal | Carbohydrates: 11g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 87mg | Sodium: 445mg | Potassium: 749mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2940IU | Vitamin C: 138.6mg | Calcium: 30mg | Iron: 1.1mg
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    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Reader Interactions

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    1. Sunshine says

      May 09, 2019 at 7:22 pm

      Made this recipe today and it was delicious! I added the optional addition of curry paste and Thai chilies because my husband loves spicy food. Thanks for the recipe, I’m looking forward to trying more!5 stars

      Reply
      • Archana says

        May 09, 2019 at 7:36 pm

        Awesome! I actual picked up some Thai basil today to make this curry too

        Reply
    2. Ruchi Jain says

      July 27, 2019 at 1:07 pm

      Hey Archana,
      Mine came out too watery. Any suggestions. Ps I'm vegetarian so I mAde it with veggies and tofu.

      Reply
      • Archana says

        July 27, 2019 at 7:49 pm

        Add more coconut cream or cook on sauté mode without the lid for additional 5 mins. Also remember the curry thicken if you allow it to cool down a bit

        Reply
    3. Madhu says

      November 06, 2019 at 4:34 pm

      Can I omit fish sauce when I make this curry? Is there any other alternative to use?

      Reply
      • Archana says

        November 06, 2019 at 5:52 pm

        yes! You can totally skip it.

        Reply
    4. Nina says

      November 12, 2019 at 8:00 pm

      Delicious!! Pretty easy for a beginner with the instant pot!

      Reply
      • Archana says

        November 13, 2019 at 10:10 pm

        Thank you for the feedback Nina

        Reply
    5. Charu says

      March 09, 2020 at 3:18 am

      Really easy & very tasty & authentic!
      I used kaffir lime leaves in the beginning with the oil to flavour the rest of the curry. I actually only had green curry but worked out great.
      Thank you!5 stars

      Reply
    6. Judy. hardy says

      April 19, 2020 at 11:23 pm

      I live in a very rural town, and have no store to purchase thai basil! Could I possibly use regular basil?? we have a Thai restaurant here, and they have a Thai basil plant outside. I swiped some seeds, which I'll plant right away, but I dont want to wait. Please say yes!!5 stars

      Reply
      • Archana says

        April 20, 2020 at 9:15 am

        Yes! Go ahead and use the regular basil leaves. Slightly different flavors but still will be delish.

        Reply
    7. Chandana says

      June 15, 2020 at 12:39 pm

      I love your recipes. Thank you so much for sharing!!

      Reply
    8. Jo says

      July 25, 2020 at 12:11 pm

      I have made this exactly as directed in the recipe several times and it is delicious! A definite favorite in our house! It works both on the stovetop and in the InstantPot. The last time I made it (and because I'm a huge fan of pineapple) I added some pineapple chunks at the end until thoroughly warmed through. So good.5 stars

      Reply
    9. Jyoti says

      January 31, 2021 at 11:40 pm

      I made Thai curry chicken and it turned out very tasty and delicious. I made it on stovetop. I added little extra vegetables besides what was listed like broccoli, carrots and edamane beans. I did not add fish sauce instead I added two cubes of Thai flavor bouillon. The rest of the recipe I followed exactly the way Archana had posted. It is an excellent and very easy to follow the steps. I would recommend this recipe to anyone who loves Thai and would like to try. My husband said this is the best Thai food he has had. I would try making in instantpot next time. Archana thank you for sharing your delicious and yummy recipes. Looking forward to try more of your recipes.5 stars

      Reply
    10. Div says

      April 06, 2021 at 9:36 am

      Will try today. How long can the red curry paste last once opened?

      Reply
      • Archana says

        April 06, 2021 at 3:05 pm

        5 days refrigerated or freeze in zip lock bag or freezer containers for longer shelf life.

        Reply
    11. Glenn says

      January 14, 2022 at 3:10 pm

      The coconut milk in the can is more gel the. Liquid. The insta pot need liquid to build up pressure. Do you add water to the coconut milk?

      Reply
      • Archana says

        January 15, 2022 at 11:51 am

        Hi Glenn, could it be the brand of coconut milk? I do not add more liquids as the veggies also release a lot of liquids during pressure cooking. If you think the coconut milk is too thick you can substitute half of it with water. Hope this helps.

        Reply
    « Older Comments

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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