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.

Diana71
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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; 22.1 g total fat; 23 mg cholesterol; 1144 mg sodium. 69.3 g carbohydrates; 20.1 g protein; Full Nutrition

Reviews (8)

Read More Reviews

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
(1)
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
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)
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: 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
(1)
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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)
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: 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
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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
Rating: 5 stars
08/21/2019
This was so awesome. Made it as my first Instant Pot meal. We love Thai, Indian curry food. This is mild but very flavorful. I made it exactly as written in the recipe. I don’t change the recipe first time I make it, regardless of the reviewer comments. After I ate some, which was amazing, I did squeeze some fresh lime on top. I enjoy lime with pad Thai and similar dishes, and it goes very well with this too. My only big suggestion is to wait to eat it. Let it cool down for an hour to let the flavors blend. It was too hot when we tried eating it, so we waited and ate later than usual. Next time I’ll make it earlier in the day. And the recipe makes plenty for 4 people with lots of leftover. Could easily feed 6. I’m grain and dairy free, meals like this make think I’m not missing anything without them! 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: 5 stars
02/20/2020
Delicious. I used boneless chicken thighs and diced tomatoes as substitutes as I had them in the house. I definitely will make this dish again. Read More