Rating: 4.56 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This sumptuous restaurant-worthy recipe is a perfect use of the Instant Pot®. The Thai red curry can be as mild or spicy as you'd like. Chock-full of vegetables and so aromatic, this dish will have the family climbing over one another to get a seat at the dinner table.

Recipe Summary

prep:
30 mins
cook:
22 mins
additional:
20 mins
total:
1 hr 12 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot®) on 'Saute' mode. Add onion and garlic; saute until soft, about 3 minutes. Add celery and cook until bright green, about 2 minutes longer. Add potatoes, cherry tomatoes, and carrots. Stir to combine.

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  • Place chicken slices on top of the sauteed vegetables. Pour coconut milk over chicken. Add fish sauce and allow liquid to come to a boil, about 5 minutes. Mix in water, frozen peas, curry paste, brown sugar, and crushed bouillon cubes.

  • Place lid on the pot and lock in place. Bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Release pressure through natural-release method, about 20 minutes.

Cook's Notes:

If thicker curry is desired, bring to a boil for a longer time in 'Saute' mode to reduce. You may also mix together 2 tablespoons cornstarch and 1 tablespoon cold water and add to the curry for a quicker thickening.

If you are in a hurry, when cooking time is up, you can use the quick release valve according to manufacturer's instructions.

Nutrition Facts

489 calories; protein 20.1g; carbohydrates 69.3g; fat 22.1g; cholesterol 22.7mg; sodium 1144.3mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 4 stars
11/08/2018
This made a wonderful dinner and the textures were fantastic. I will add more veggies next time but other than that this was a perfect recipe. Read More
(1)

Most helpful critical review

Rating: 3 stars
10/11/2018
I guess I’m just not a fan of red curry. I found the fish sauce to be completely overpowering and off-putting, even the in the finished dish. I will say that all of the components were cooked well and had a good texture, which I’ve found to be a problem with a lot of instant pot recipes. If you don’t mind the fish sauce flavor, definitely give this a shot! Read More
(2)
18 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
10/11/2018
I guess I’m just not a fan of red curry. I found the fish sauce to be completely overpowering and off-putting, even the in the finished dish. I will say that all of the components were cooked well and had a good texture, which I’ve found to be a problem with a lot of instant pot recipes. If you don’t mind the fish sauce flavor, definitely give this a shot! Read More
(2)
Rating: 5 stars
01/21/2018
Fantastic flavourful awesome! I really didn t change much at all. Added about 1 tsp of kosher salt and a frozen chunk of spinach. Followed the recipe to a T otherwise. Also I recommend serving over rice. Strangely all I had was Uncle Bens garlic parmesan and the combo was perfect. Read More
(1)
Rating: 4 stars
11/08/2018
This made a wonderful dinner and the textures were fantastic. I will add more veggies next time but other than that this was a perfect recipe. Read More
(1)
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Rating: 5 stars
02/12/2018
This recipe was delicious and easy to make. The Instant Pot worked perfect using this recipe. We will definitely make it again. Read More
Rating: 4 stars
01/03/2020
First time I ve ever had much less made a curry dish but this is delightful! I would add some ground red pepper next time to spice it up a little more. I didn t use fish sauce just a mixture of soy sauce Worcestershire and rice wine vinegar. Read More
Rating: 4 stars
04/04/2020
I decided to do this on the stove top instead of using the InstantPot. I made the following substitutions: red and green curry paste, since I did not have enough red curry paste for the recipe; soy sauce instead of fish sauce (thank you, internet!). I followed the steps in order as written and let the whole thing simmer on the stove for about 30 minutes. The sauce became a thick, gravy-like consistency and was delicious! I will definitely be making this again. Read More
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Rating: 2 stars
08/08/2018
Did I do something wrong? This is weak. I thought the curry paste would make it too hot for my family but this has all the flavor of Big Brother slop. Read More
Rating: 5 stars
01/17/2021
Skipped brown sugar and added a couple hot chilis- Perfect! Read More
Rating: 5 stars
08/10/2018
This is a great recipe! I used Mae Ploy Red Curry Paste which I found at an Asian market. I will be making it again for sure. Read More