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.
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From curries to rice dishes to noodles, we have been garnishing them all in abundance with our homegrown aromatic Thai basil - a star ingredient! It is a star ingredient in my must-try vegetarian Thai basil fried rice recipe.
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.
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.
How to Make Thai Red Chicken Curry
- 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 the Instant Pot with the pressure valve to sealing. Pressure Cook (Hi) for 2 minutes followed by a 10-minute Natural Pressure Release.
- 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.
Variations
- Add 1 teaspoon of ginger for some zest
- Squeeze fresh lime while serving for fresh tangy flavors
- Add Kafir leaves for a unique Thai taste
- To make vegetarian Thai Red Curry, substitute chicken with hardy vegetables such as butternut squash, sweet potatoes, mushrooms, carrots, or baked tofu. Quick release after the pressure cooking is complete so that the vegetables do not overcook.
Check out this video for an easy Thai Red Chicken Curry recipe in Instant Pot:
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Recipe
Thai Red Curry Chicken - Instant Pot
Recipe Video
Ingredients
- 1 tablespoon 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.
Nutrition
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lathiya says
Looks awesome ..I'm sure it would be great in taste too
Archana says
Thank you Lathiya!
chefkreso says
Love curry chicken, first time I tried it was when my friend made it at a dinner party, and it was love at first sight 😀
Archana says
Thank you! I agree just the word curry makes me hungry 🙂
Namrata says
Thanks for sharing awesome thai curry recipe. That calls for a weekend cooking goal 🙂
Archana says
Hi Namrata! Thank you! Let me know how you like it.
Medha Rajamanur says
5-****, no fuss, a very very easy and quick recipe Archana. Made it last night for dinner. Came out awesome. Must Try!!
Archana says
Hi Medha! SO glad you enjoyed this simple and yummy thai curry. It is always a winner.
Medha Rajamanur says
Earned 5 starts again tonight. Can't wait to dig in.
Archana says
Thank you!
felisrecipes says
Very nice post. Yummy recipe 😉
Archana says
Thank you!
Bridgetinmd says
dumb question - when do you use the oil!? when you first saute the chicken?
Archana says
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.
Bridgetinmd says
holy cow, i completely missed that! I apologize! I swear I read the recipe several times before asking! LOL
Archana says
No worries! Hope you like this easy curry!!
Paige says
Does it matter when you add the ginger?
Archana says
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.
S says
If i wanted to substitute the eggplant for chicken, can I follow the recipe and just do eggplant instead of chicken 🙂
Archana says
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.
S says
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 🙂
Archana says
Thank you! So glad you enjoyed this easy thai curry. I will def post more of the Veg recipes. In the mean time you might like this yummy cutlet recipe - http://ministryofcurry.com/broccoli-and-tofu-cutlets/
Dhvani Desai says
Im vegetarian, what can I substitute for fish sauce and chicken? Would tofu work? What is the cooking time if using tofu?
Archana says
You can skip fish sauce. I would add other hardy veggies. I have more info on this in the recipe post. I would not pressure cook tofu, instead stir it in the end.
Steph Guyer says
This looks so tasty! I'm definitely going to make this.
Archana says
We love this thai curry. Let me know how you like it!
Shilpa Panicker says
Hi Archana, can I use regular basil leaves ? Where can I find Thai basil ? Thank you
Archana says
Hi Shilpa, Thai basil leaves are sold in Asian supermarkets. You can add regular basil or skip them
PRAO says
Hi Archana...Looks beautiful. How do you convert this into a vegetarian recipe. I love it and want to try it. Have everything but didnt know what to do with the IP setting. Thanks.
Archana says
Hi! You can add tofu to this recipe to make it vegetarian. Add all the veggies and tofu and then cook for manual(Hi) 1 min. It comes out delicious!! Many of my readers have tried this and they all enjoyed the veggie version.
Graeme says
Do you still recommend a 10 min natural release when using Tofu?
Archana says
I would not pressure cook tofu. Just cook the curry in suate mode.
Sonali says
Hi Archana - would leaving out the fish sauce change the taste alot? Can I substitute something else?
Archana says
Hi Sonali, You can skip fish sauce. I am not a big fan of it either and have skipped it many times. You won't notice much difference.
Joyce says
Tried this last night. The family loved it! Thank you for sharing this recipe!
Archana says
Thank you for the feedback. So happy to hear that your family enjoyed this easy and delish Thai curry
Bhawna says
Hi, I'm looking for a vegetarian red thai curry ..and suggestions on what all I should change with the recipe ?
Archana says
Hi Bhavana! You can add all veggies and tofu and pressure cook on low for 1 minute followed by QR!
Shannon says
This was my first instant pot meal! Super quick and easy. I have made this twice now! And both times have been delicious.
Archana says
Thank you Shannon
Nina says
I couldn’t find Thai red curry paste at the store so I bought trader joe’s red curry sauce instead. Could I use this to make the recipe? If so, how much do I add and when? Thank you!
Archana says
Hi Nina, Follow the same recipe. Start with 2 to 4 tablespoons of red curry sauce. After the pressure cooking is done, add more if needed.
Nina says
Thank you!! I will try it today:)
Archana says
Let me know!
Tristan Friend says
Excellent recipe. I made it last night and it was a great hit! I added the kaffir limes and also a splash more coconut milk at the end. Love that the vegetables don’t get all mushy.
Archana says
Thank you for the feedback, Tristen!
Deepti says
Hi Archana, if i substitute tilapia fillet for chicken how long will it take to cook?
Archana says
Tilapia would be 2 to 3 mins on low pressure
michelle says
Quick and easy!
Archana says
Thank you