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Instant Pot(R) Red Thai Curry Chicken
February 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.

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