This Instant Pot Thai Red Curry with Chicken is delightful! (2024)

Meats and Tofu

You can easily substitute other meats or tofu for the chicken, but you’ll have to adjust the cooking time – here are some approximate times.Note: the timing for meat is for bite-size strips!

• Pork shoulder: 8 minutes Natural Pressure Release (NPR)
• Beef chuck: 12 minutes NPR
• Extra-firm tofu: cubed: 2 minutes, Quick Release (QR)

Vegetables

I sometimes choose to decrease the quantity of chicken and double the quantity of vegetables, so we eat less meat and more veggies.

Spiciness

This recipe makes a red curry that’s fairly spicy, but not extreme. If you’re unsure, start with just 1 ½ to 2 tablespoons of the red curry paste, and next time you can adjust the heat.

Burn Message

If you regularly encounter the Burn message, feel free to add ¼ cup of chicken broth when pressure cooking the coconut milk.
[Read more:Instant Pot Burn Message]

Can I double this recipe?

You can double this recipe if you’re using a 6 quart or 8 quart Instant Pot. Double all ingredients but keep the pressure cooking time. If you want a thicker curry, don’t double the broth quantity.

Can I halve this recipe?

It depends on your Instant Pot. If you have a 6 quart, you might be able to halve the recipe if you’re not prone to getting the Burn Message. I wouldn’t halve it in an 8 quart.

I found the recipe too spicy. How can I make it less spicy?

Reduce the Thai red curry paste quantity to two tablespoons or even 1 ½ tablespoons. You can also increase the quantity of coconut milk which will dilute the spice level.

How can I make the recipe spicier?

Add one more tablespoon of red curry paste or add a sliced Thai red chile pepper or jalapeno pepper.

What models of Instant Pot can I use to make this recipe?

All Instant Pot models and other brands of pressure cooker such as Ninja Foodi can be used to make this recipe.

The chicken tasted bland. How can I make it more flavorful?

Using chicken thighs is a great solution. Chicken thighs are much more flavorful. You can also try and rub the chicken pieces with a couple of teaspoons of curry paste or soy sauce, and refrigerate for a couple of hours.

I can’t find Thai basil. Can I use regular basil?

If you can’t find Thai basil, don’t omit basil. It’s best to substitute it with regular Italian basil.

Can I freeze this recipe?

I freeze the recipe but add the Thai basil after thawing and reheating the curry. Use vegetables that hold up well to freezing.

How can I keep the coconut milk from separating?

When you first open the Instant Pot lid, you may see some separation but upon stirring, the curry should become pretty smooth. If it’s still separated, it may be that you’re using inferior quality coconut milk. Try and stick to the brands I recommend in the tips.

I can’t find lime leaves. What should I substitute?

If you can’t find lime leaves, substitute one extra teaspoon of lime juice.

Why is the curry too salty?

If you aren’t eating the curry with rice, which is how it’s traditionally eaten, you might find it to be salty. It is also a matter of taste. Some people are more sensitive to salt. Next time, reduce the quantity of fish sauce by a couple of teaspoons.

Can I use frozen chicken?

I prefer not to use frozen chicken but you can if you have to! If the chicken is separated and not in a big chunk, you can cut it into bite-size pieces and pressure cook.
If it’s in a big block, you may want to pressure cook it for five minutes on a rack with water below the level of the rack. Separate the chicken, drain the water and proceed with this recipe.

I want to add more vegetables. What modifications should I make?

If you’re adding one extra cup of vegetables, add an extra ¼ cup of coconut milk and 1 more teaspoon of curry paste.

Is this Thai curry spicy?

It’s a question of taste. I find this to be a medium spicy recipe but some readers find it spicy. If you’re worried about it, add one tablespoon less and add more after pressure cooking and tasting.

Why is my curry bland and not flavorful?

You’ve most likely used a brand commonly available at grocery store (Thai Kitchen). It’s a very mild curry paste. You may need to use a whole bottle and maybe even add some chopped chile peppers.

I would like the curry to be sweeter, like at my favorite restaurant. How can I do this?

Add an extra couple of teaspoons of brown sugar or palm sugar. Some people add pineapple juice and pieces of pineapple with the vegetables.

How can I save time by cooking rice with the curry?

You can use pot-in-pot cooking and cook the rice and curry at the same time.

The taste is great but the consistency is watery. What did I do wrong?

If you use a brand of coconut milk that’s different from what I recommend, you might have a runny curry.

The chicken was overcooked. What did I do wrong?

If you’ve cut the pieces too small, the chicken might overcook. Reduce the pressure cooking time by a minute. Also, chicken breast overcooks easily when pressure cooking – chicken thighs are best.

• 3 tablespoon Thai red curry paste preferably MaesriorMae Ploy brand
• 13.5 oz. coconut milk (400 ml) full fat, preferably Aroy-D or Chaokoh brand
• 1 lb boneless skinless chicken thighs (½ kg) or breasts, sliced into thin bite-size pieces
• ¼ cup low sodium chicken broth
• 2 Tbsp fish sauce more to taste
• 2 tsp brown sugar or palm sugar, to taste
• 1 tablespoon lime juice
• 1 cup bell peppers red and/or green, cubed
• 1 cup carrots sliced
• ½ cup onion cubed
• ½ cup bamboo shoots canned
• 4 lime leaves slightly bruised *
• 12 Thai Basil leaves

Instant Pot Instructions

• Select Saute and stir in red curry paste and ½ can of coconut milk until mixture is bubbly, about a minute or two.

• Press Cancel.

• Stir in chicken, remaining coconut milk, and chicken broth.

• Close the lid and pressure cook on High Pressure for 4 minutes.

• Do a Quick Release of pressure and open the Instant Pot. [Read More: The Different Pressure Release Methods]

• Stir in fish sauce, brown sugar, lime juice, bell pepper, carrots, onions, bamboo shoots, and lime leaves.

• Press ‘Saute’ and cook until vegetables are crisp-tender, 3 to 5 minutes. (Be sure not to overcook. Vegetables will continue to cook in the residual heat.)

• Taste and adjust with more fish sauce, brown sugar or lime juice.

• Stir in the Thai basil leaves.

• Serve with Instant Pot Jasmine Rice.

Stovetop Instructions

• Heat red curry paste and ½ can of coconut milk in a medium saucepan over medium heat until the mixture is bubbly and fragrant, about a minute or two.

• Add chicken, remaining coconut milk and chicken broth.

• Cover and cook for 5 minutes, until tender, stirring occasionally.

• Stir in fish sauce, brown sugar, lime leaves and lime juice.

• Add bell peppers, carrots, onions, bamboo shoots, and lime leaves. Cook for another 3 minutes or until crisp tender.

• Taste and adjust with more fish sauce, brown sugar or lime juice.

• Sprinkle with basil, heat through and serve with Jasmine rice.

• Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
• Use asplatter screen, if necessary, to guard against the coconut milk bubbling up.
• Thai curries are generally eaten with rice. If you’re not planning on eating the curry with rice, you might need to adjust the salt by reducing the quantity of fish sauce.
• You can choose to substitute the vegetables with your choice e.g. green beans, zucchini, sweet potatoes, and you can also increase the quantity of vegetables.
• If your pieces of chicken are larger than bite-size, you may need to add on a few more minutes of cooking or just do a natural release of pressure.
• * lime leaves also referred to as k-lime, makrut or kaffir lime leaves.