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.

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Ingredients

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

Directions

  • Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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

382 calories; 22 g total fat; 78 mg cholesterol; 597 mg sodium. 20.4 g carbohydrates; 24.5 g protein; Full Nutrition


Reviews (7)

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
(2)

Most helpful critical review

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
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 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
(2)
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: 4 stars
03/22/2019
Solid recipe but i would definitely recommend kicking up the seasonings. Definitely needs more salt and i would recommend seasoning the chicken prior to cooking Read More
Rating: 5 stars
05/02/2019
Delicious! My whole family liked it and they're generally pretty picky. I skipped the fish sauce and used brown sugar instead of palm. Added some chili garlic sauce to spice it up. Great over jasmine rice. Read More
Rating: 5 stars
07/17/2019
4.5 stars--I think to get to 5 stars I will try a little more red curry paste in the recipe or some chili garlic sauce for a bit more spice. The flavors were good but I would have liked a little more "zip". I didn't have palm sugar so used brown sugar instead. I didn't have a red pepper so used a whole yellow and orange pepper to make the desired 3 cups of sliced peppers. I served this over brown rice that I had made in my Instant Pot earlier. Really easy and satisfying--it will become part of our standard rotation! Read More
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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
09/19/2019
Making this for the frist time, I followed the recipe to the letter. This is very good. considering how simple and fast it is to make. The chicken breast turned out very moist and had a good texture. I did find it slightly bland for my taste, so next time I think I will add fresh garlic and ginger and a chili pepper or two (and that might just be the variety of chili paste I bought). This is definitely a winner!! Read More