Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. Enjoy hot with jasmine rice. If you like, add Thai basil leaves.

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
10 mins
total:
35 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.

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  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

  • Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.

Cook's Notes:

If you prefer a thicker curry, add only half a can of coconut milk.

If you are using thicker chicken breasts, increase cook time to 4 minutes.

Add more red curry paste for a spicier curry.

Nutrition Facts

383 calories; protein 24.5g 49% DV; carbohydrates 20.4g 7% DV; fat 22g 34% DV; cholesterol 77.5mg 26% DV; sodium 597mg 24% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2019
Awesome recipe! Perfect timing! Also, for those using an instant pot, as per one of the other reviewers. There is not an error with the recipe. The OP does mean 2 minutes and then leave the release pressure alone for 15 minutes. ( Which means do not release the air ). I did mine for 5 minutes on high pressure, and 10 minutes natural release. The meat was perfect! I think we will all add a pinch of salt for taste depending on the curry paste and milk used. I had to add a little to mine but wait till the end to do this. Highly recommend this recipe, it will be my go to now and of course my base recipe, I may tweak it where desired! So, I have no photo as the pot was licked clean before I got to my plate of FOOD! Next dish I will try to upload a photo, oh and I added a few tablespoons of heavy whipping cream, I like my sauce to be a little thicker. But, it looked fine prior to doing this. Tasha S. Read More
(5)

Most helpful critical review

Rating: 3 stars
02/27/2020
It was delicious, but mine didn't thicken like the pictures... Read More
30 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/16/2019
Awesome recipe! Perfect timing! Also, for those using an instant pot, as per one of the other reviewers. There is not an error with the recipe. The OP does mean 2 minutes and then leave the release pressure alone for 15 minutes. ( Which means do not release the air ). I did mine for 5 minutes on high pressure, and 10 minutes natural release. The meat was perfect! I think we will all add a pinch of salt for taste depending on the curry paste and milk used. I had to add a little to mine but wait till the end to do this. Highly recommend this recipe, it will be my go to now and of course my base recipe, I may tweak it where desired! So, I have no photo as the pot was licked clean before I got to my plate of FOOD! Next dish I will try to upload a photo, oh and I added a few tablespoons of heavy whipping cream, I like my sauce to be a little thicker. But, it looked fine prior to doing this. Tasha S. Read More
(5)
Rating: 5 stars
01/03/2019
This was good! Just the right level of spice. My mods did not change the recipe considerably only added stuff that made sense. I used chicken thighs and added ginger and garlic in step one. My cooking time was 15min on hi pressure probably a bit too long the chicken was very tender almost mushy. I will try 10 min or less next time. Read More
(2)
Rating: 5 stars
12/23/2018
This receipe has errors in the directions (i feel). it says 2 mins and i think it meant 20. i used a hot pot so i was a little unfamiliar with the operation vs directions. In any event the meal was good and colorful. i added mushrooms. i used red curry paste and it wasn't spicy at all. i need to make it again and do some thing's different but it was easy and tastes good. It looked like the pictures when finished. Pictures next time. Read More
(1)
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Rating: 1 stars
08/21/2019
Not my best dish. Next time I make this I will double the coconut milk, fish sauce and curry paste plus add some soy sauce. It was too bland for my liking. Read More
Rating: 4 stars
10/18/2019
Wife and I both liked it, but it needed at least 2 Tbsps of curry paste and probably could have used a little more. Also needed salt and pepper to round it out. I'll make it again Read More
Rating: 4 stars
10/22/2019
Great recipe! Easy to make and has good flavor! Read More
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Rating: 5 stars
01/14/2020
Used only 1 red pepper. 3 tbsp red curry paste 8 cloves garlic 1 inch ginger 1/2 Fresno chili de-seeded Read More
Rating: 4 stars
10/15/2020
Pretty good recipe! My chicken got a little overcooked but I might have sauteed it longer than needed before pressure cooking. I added pineapple chunks and bamboo shoots with the vegetables, and served over cauliflower rice. Read More
Rating: 5 stars
10/07/2020
I found the prep time to be quite substantial HOWEVER well worth the taste. I added 2+ garlic gloves resulting in a strong bite when eating. Thankfully, my group thoroughly enjoyed. My only recommendation would be to set aside additional prep time and ensure all ingredients are ready when it is time to add into meal preparation. Read More
Rating: 3 stars
02/27/2020
It was delicious, but mine didn't thicken like the pictures... Read More