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Instant Pot® Red Thai Curry Chicken

Rated as 4.38 out of 5 Stars
0

"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

35 m servings 382
Original recipe yields 5 servings

Directions

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  1. 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.
  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  3. 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.

Footnotes

  • 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


Per Serving: 382 calories; 22 20.4 24.5 78 597 Full nutrition

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Reviews

Read all reviews 12
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 re...

Most helpful critical review

This was very bland-it was my first time making Red Thai Curry so I used the 2 tablespoon suggested of curry paste. I probably would have doubled it.

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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 re...

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...

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 mea...

Used only 1 red pepper. 3 tbsp red curry paste 8 cloves garlic 1 inch ginger 1/2 Fresno chili de-seeded

This was very bland-it was my first time making Red Thai Curry so I used the 2 tablespoon suggested of curry paste. I probably would have doubled it.

Great recipe! Easy to make and has good flavor!

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

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 ...

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.