Thai Red Curry Chicken Instant Pot Recipe

I absolutely love this recipe because it combines rich and aromatic Thai flavors with the convenience of using an Instant Pot, making weeknight cooking a breeze. The fragrant combination of ginger, garlic, and red curry paste creates a vibrant base that perfectly complements the creamy coconut milk and tender chicken, delivering a comforting and exotic meal in just minutes.

My Thai Red Curry Chicken recipe is a perfect example of how the Instant Pot marries flavors effortlessly. Garlic, fresh ginger, and Thai red curry paste form the aromatic base that elevates the dish’s main component, tender chicken thighs.

Coconut milk—half in, half out of the pot—adds a lovely creamy contrast, which I serve over jasmine rice, finishing with the most fragrant basil you’ve ever smelled.

Ingredients

Coconut Milk:
Smooth consistency; delivers wholesome lipids; opulent and splendid.

Thai Red Curry Paste:
Bold flavors, spicy and aromatic, form the crucial flavor base.

Chicken Thighs:
Protein source that is tender, juicy, and flavorful; a lean meat choice.

Red Bell Pepper:
Candy-like crispness; full of vitamin C; brings beauty.

Ginger:
Spicy zest; promotes digestion; fragrant profundity.

Lime Juice:
Crisp zest; enlivens tastes; supplies piquancy.

Fish Sauce:
Depth of umami; notes of savoriness; enhancers of complexity.

Brown Sugar:
Sweetness; flavor-balancing; tasting notes that suggest caramel.

Ingredient Quantities

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons Thai red curry paste
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 red bell pepper, sliced
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• 1 cup snow peas or snap peas
• Fresh basil leaves for garnish
• Cooked jasmine rice for serving
• Salt and pepper to taste

Instructions

1. Put the Instant Pot in sauté mode and warm the oil. Then put in the onion, chopped, and sauté for about 3 minutes until it is translucent.

2. Add the minced garlic and ginger, cooking for one more minute until they are fragrant.

3. Add to the pot the Thai red curry paste and stir well, letting it cook for 1-2 minutes to release its flavors.

4. The Instant Pot is a pressure cooker with varied cooking functions. Using the sauté function, cook some ingredients to build flavor. Then, in the same pot, cook the chicken and other ingredients with the pressure cook function. This process can yield tender chicken in a fraction of the time it would take using a regular slow cooker or oven.

5. Combine all the ingredients evenly. Add the sliced red bell pepper, coconut milk, and chicken broth.

6. Add the ingredients to the mixing bowl in the following order: fish sauce, brown sugar, lime juice, and soy sauce. Ensure that everything is mixed well together so that the flavors are evenly distributed throughout the dish.

7. Ensure the Instant Pot lid is closed and the vent is set to sealing. Cook on high pressure for 5 minutes.

8. When the cooking time is up, allow the pressure to drop naturally for 10 minutes, then turn the vent to release any remaining pressure.

9. Lift the lid and put in the snow peas. Stir them into the curry. Ensure the sauté mode is still on. Let cook another 2-3 minutes until the peas have gone from crispy to tender, yet still remain crisp.

10. Add salt and pepper to taste. Dish out the curry atop fluffy jasmine rice. Garnish with aromatic fresh basil.

Equipment Needed

1. Instant Pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Mixing bowl
6. Wooden spoon or spatula
7. Ladle for serving

FAQ

• Can I use chicken breast instead of thighs?Sure, chicken breast can be used, but thighs will be more tender and juicy.
• Is this recipe very spicy?The heat level is mild to moderate. To achieve a heat level that suits your taste, adjust the amount of red curry paste in the ingredient list.
• Can I make this dish vegetarian?Certainly, substitute tofu or extra vegetables for the chicken, and use vegetable broth in place of chicken broth.
• What can I use if I don’t have fish sauce?You can use soy sauce or tamari instead, but the taste will differ somewhat.
• How do I store leftovers?Keep in an airtight container in the fridge for as long as 3 days, or pack into the freezer for no longer than 2 months.
• Can I double the recipe?You can indeed double the ingredients, but make sure your Instant Pot isn’t filled past the maximum fill line.

Substitutions and Variations

Vegetable oil: For a more aromatic flavor, substitute with coconut oil; for a neutral flavor, use canola oil or any other light-tasting, neutral cooking oil.
Thighs of chicken: Replace with boneless and skinless breasts of chicken, or tofu if you want a vegetarian alternative.
Coconut milk: Use light coconut milk for a lighter version, or almond milk for a non-coconut milk alternative.
Fish sauce: For a vegetarian alternative, use soy sauce or tamari.
Substitute honey or maple syrup for brown sugar, and you get a completely different sweetness.

Pro Tips

1. Browning the Chicken Before starting the sauté step, consider browning the chicken pieces in the oil first. This extra step can add a deeper flavor to the curry. Once browned, remove the chicken, and proceed with sautéing the onion. Add the chicken back in when you add the coconut milk and broth.

2. Coconut Milk Split For a richer taste and slightly thicker consistency, use full-fat coconut milk. Shake the can well before opening, as the cream tends to separate from the liquid.

3. Flavor Boost for Curry Paste If you prefer a spicier curry, increase the amount of Thai red curry paste or add a small amount of chili flakes. Also, sautéing the paste well with the garlic and ginger helps to maximize its aromatic flavors.

4. Texture Tip for Vegetables To maintain the crisp texture of the snow peas or snap peas, add them at the very end after releasing the pressure, and simply stir in residual heat instead of using the sauté function.

5. Balance the Sweetness and Acidity Adjust the brown sugar and lime juice to your taste preferences after cooking. A little more lime juice can brighten the dish, while a touch more sugar can round out any excessive heat or acidity. Add gradually and taste often.