Rating: 4.5 stars 4.5
19 Ratings
  • 5 star values: 14
  • 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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