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Creamy Instant Pot Thai Red Curry with Chicken

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A quick and easy Instant Pot recipe for a creamy, flavorful Thai red curry with tender chicken thighs, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons red curry paste (Mae Ploy recommended)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup (240 ml) low sodium chicken broth
  • 2 tablespoons fish sauce (or soy sauce for vegetarian option)
  • 1 tablespoon brown sugar
  • 1 cup sliced bell peppers (red or yellow)
  • ½ cup packed fresh basil, chopped (Thai basil preferred)
  • Juice of 1 lime
  • 2 tablespoons vegetable or coconut oil
  • Optional: 1-2 Thai bird’s eye chilies, sliced

Instructions

  1. Chop chicken thighs into bite-sized pieces, dice onion, mince garlic, grate ginger, slice bell peppers, and chop basil. Prepare lime juice.
  2. Set Instant Pot to ‘Sauté’ mode and heat 2 tablespoons oil. Add onion, garlic, and ginger; cook 2-3 minutes until fragrant and softened.
  3. Stir in 3 tablespoons red curry paste and cook for 2 minutes, stirring constantly until paste darkens and smells rich.
  4. Add chicken pieces and stir to coat with curry paste.
  5. Pour in coconut milk and chicken broth, scraping any bits from the pot bottom. Add fish sauce and brown sugar; stir to combine.
  6. Seal Instant Pot lid and set to ‘Manual’ high pressure for 10 minutes. Allow 5-7 minutes to come to pressure.
  7. Quick-release the pressure carefully. Open lid and stir in sliced bell peppers and fresh basil. Let sit for 5 minutes with lid off to soften peppers.
  8. Add lime juice and stir. Adjust seasoning with more fish sauce or sugar if needed.
  9. Serve hot over steamed jasmine rice or noodles. Garnish with extra basil leaves or sliced chilies if desired.

Notes

Do not rush sautéing the curry paste to allow spices to bloom and deepen flavor. Use chicken thighs for juicier meat. Deglaze the pot after sautéing to prevent burn errors. Adjust thickness by sautéing longer or adding broth/coconut milk. Fresh basil and lime juice added at the end brighten the dish. Store leftovers in airtight container up to 3 days refrigerated or freeze up to 2 months. Reheat gently to maintain creaminess.

Nutrition

Keywords: Instant Pot, Thai red curry, chicken curry, quick dinner, creamy curry, pressure cooker recipe, weeknight meal

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