How to Make Instant Pot Thai Red Curry With Chicken

This Instant Pot Thai red curry with chicken is warm, delicious, creamy, and oh-so-satisfying. It’s great regardless of the season since it’s packed with veggies, helping keep the recipe light and fresh. 

Instant Pot Thai red curry with chicken is one of my favorite Thai recipes– especially since this version is a one-pot dish. This red curry includes ingredients like full-fat coconut milk (for richness), Thai red curry paste, Thai basil, chicken breast, bell peppers, and more. 

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Thai chicken curry is not typically a meal that takes a long time to cook. However, cooking Thai red curry in an Instant Pot creates a more hands-off process (with minimal dishes). My version of Thai red curry with chicken is easy-to-make and helps you avoid the restaurant lines (and prices!). 

What Is Thai Red Curry?

Red curry, or Thai red curry, is a traditional Thai dish that is typically on the spicy side. This dish uses Thai red curry paste cooked with coconut milk. This curry typically includes a type of protein, like chicken, beef, pork, or tofu (for vegetarians). 

What Vegetables Can Be Added to Thai Red Curry?

One of the best parts about making Instant Pot Thai curry is that you can adjust the vegetables to your preference (or what you have on hand). You can add everything from sweet potatoes to broccoli, cauliflower, carrots, and more to Thai curry chicken. 

In my Instant Pot Thai red curry with chicken, I include yellow onions, a bell pepper, zucchini, and green onions. However, you can even use a bag of frozen veggies if that’s what you have available.

Related:

• What’s the Difference Between Thai Basil and Regular Basil? (A Beginner’s Guide)

What Gives Thai Curry Its Flavor?

The main flavor you’ll note in Thai curry is the red curry paste. This paste typically includes red chili peppers (for heat), sea salt, turmeric, lemongrass, shrimp paste, and sea salt. If you’re using green onions and lime juice as a garnish, they will also add flavor to red Thai curry.

What Goes With Thai Red Curry?

Thai red curry goes well with many different toppings and ingredients. It works best over plain rice to help balance its salt content. Many people choose steamed jasmine rice, but basmati rice or lemongrass rice also pair nicely. 

As far as toppings, you can add whichever options you prefer. Here are a few topping ideas you can try with my version of an Instant Pot Thai red curry with chicken recipe.

• Fresh coriander
• Chopped chilis
• Salted cashews or peanuts

What Does Thai Red Curry Taste Like?

Thai red curry is spicy, with a complex flavor from the included ingredients (like lemongrass and shrimp paste). It’s sweet, savory, and decadent, so plain rice helps balance this dish perfectly. 

Instant Pot Thai Red Curry With Chicken Recipe

Ingredients

Servings: 4

• 1 tbsp coconut oil
• 1/2 of a yellow onion (diced)
• 3 tbsp red curry paste
• 1 pound boneless skinless chicken breast (diced)
• 1/2 cup chicken bone broth
• 1 15-oz. can of full-fat coconut milk
• 1 tsp red boat fish sauce
• 1 tsp brown coconut sugar
• 1/2 of a lime (squeezed)
• 1 red bell pepper (diced)
• 1 zucchini squash (diced)
• garnish with Thai basil, green onions (chopped), and lime (cut into wedges)

Cookware and Tools

• Instant Pot
• Kitchen knife
• Measuring cups and spoons
• Wooden cooking utensils

Instant Pot Thai Red Curry With Chicken (Step-by-Step)

Step 1. Cook the Chicken First

On Saute mode, add the coconut milk into the Instant Pot, along with the red curry paste, onions, and chicken. Then, turn off “Saute” mode, and set the Instant Pot to Normal High Pressure for 5 minutes.

After the Instant Pot beeps, release the pressure from the sealing valve.

Step 2. Finish Cooking the Veggies

Set the Instant Pot back to “Saute” mode and add coconut milk, fish sauce, brown coconut sugar, lime, red bell pepper, and zucchini squash.

Cook for 2 to 3 minutes or until the veggies have softened. Garnish with Thai basil, green onions, and lime. Serve immediately with jasmine rice.

How to Store Thai Red Curry With Chicken

Yes, you can refrigerate Thai red curry with chicken. Ensure it’s in an airtight container, and you can safely store it in the fridge for about 3-5 days. 

You can also freeze this homemade Thai food to help it last even longer. First, put it into an airtight container or baggie (once it’s room temperature), squeezing out extra air. Then, keep it in the freezer for up to three months. 

6 Instant Pot Thai Red Curry With Chicken Tips + Tricks

These tips and tricks will help you create a flavorful dish every time! 

1. Avoid Bland Thai Red Curry Fish Sauce

If your Thai red curry came out bland, there are a few ways to spice it up quickly. First, add fish or soy sauce (vegetarian alternative) for an umami-rich flavor. 

As a separate note, you can add a small amount of brown sugar if your red curry is missing sweetness.

2. Use Panang Curry Paste Instead of Red Curry Paste

Some local grocery stores don’t carry red curry paste. If that’s the case, you can use Panang curry paste instead. The consistencies are similar, with Panang curry being slightly thicker. The main difference between these curry varieties is the crunch in Panang curry due to the inclusion of ground peanuts. 

3. Don’t Cut the Chicken Too Small

Chicken breast can dry out easily and quickly. Avoid dry chicken by ensuring your pieces are not too small. As a bonus tip, ensure your chicken pieces are cut as evenly in size as possible. 

Cutting your chicken into consistent pieces will help it properly cook so you can avoid overcooked and raw chunks.

4. Adjust the Coconut Milk and Thai Red Curry to Your Preference.

I included two tablespoons of Thai red curry paste to one 15-ounce can of coconut milk for this recipe. Add an extra tablespoon of red curry paste if you prefer a spicier version. Use 1 to ½ tablespoons of red curry paste for those wanting a less spicy option. 

As a reminder, start with less red curry paste and increase it slowly (by ½ tablespoon). It’s easier to increase the Thai curry paste than to try to balance out the heat with more coconut milk. 

5. Skip the Light Coconut Milk

Use full-fat coconut milk if you’re looking for a restaurant-worthy Thai red curry that’s rich and creamy. While you can use light coconut milk, it can make the curry have a more “watery” consistency. But, unfortunately, it also takes away some of the dish’s decadence. 

6. Try Swapping Out the Protein

Nearly all types of protein work with this dish, so you can use your preferred option. If you don’t enjoy chicken or don’t have any on hand, you can use most types of protein as a replacement. Remember that you’ll need to adjust the cooking time slightly depending on your protein choice.

Fish typically cooks quicker than chicken, so start with a minute or two less. Then, monitor the fish until it’s cooked through. Beef and pork cooking times will vary depending on the size of each piece. Tofu is also an excellent choice for vegans and vegetarians!

Test each type of protein until you reach desired doneness but be careful not to overcook the curry. 

Final Thoughts on Instant Pot Thai Red Curry With Chicken

This Instant Pot Thai red curry dish is so easy that you’ll want to recreate it as often as possible. It’s an excellent option for those that love the flexibility to include your favorite veggies or protein. Plus, it’s dairy-free, so you can quickly turn this dish into a vegetarian or vegan entrée. 

Try it out, and let me know what you think!

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Did you make this recipe? Please leave a comment and star rating below! I’d love to hear from you.