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Closeup of Instant pot Thai chicken curry served in a bowl with rice, thai red chillies and lemon wedges

Instant Pot Thai Chicken Curry

Intensely flavoured Thai Chicken Curry, this recipe is made from start to finish in the Instant Pot which makes it super fast and easy!
5 from 3 votes
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Course: Main Course
Cuisine: Thai
Keyword: Instant Pot, instant pot chicken curry, instant pot thai curry, thai red chicken curry
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 People
Calories: 468kcal
Author: Richa

Equipment

  • Instant Pot

Ingredients

  • 3 tablespoons Oil preferably Coconut Oil
  • 1/2 teaspoon Ginger paste
  • 1/2 teaspoon Garlic paste
  • 4 tablespoons Thai Curry Paste approx 85g
  • 400 grams Chicken boneless skinless thighs, cut into 1.5 inch pieces
  • 1/2 Red Onion sliced
  • 3/4 cup Chicken Stock
  • 3/4 teaspoon Salt adjust to taste
  • 4-5 Kaffir Lime Leaves
  • 2 teaspoons Fish Sauce
  • 1-1.5 tablespoons Palm Sugar / Jaggery / Coconut Sugar / Sugar
  • 1 3/4 cup Coconut Milk
  • 1 cup Broccoli Florets
  • 1 cup Bell Peppers cubed (red and yellow)
  • 1/2 cup Zucchini diced
  • 1/2 cup Thai Basil / Holy Basil loosely packed
  • 1/2 Juice of Lime

Instructions

Instant Pot Method:

  • Switch on the Instant Pot on Saute mode. Heat coconut oil and add ginger paste, garlic paste and Thai red curry paste. Saute for 1-2 minutes and add chicken. Saute the chicken for a minute or so till the curry paste coats it well.
  • Add onions and mix. Pour in chicken stock, along with salt and kaffir lime leaves. Place the lid and adjust the valve to sealing. Pressure cook on manual for 6 minutes. Once the timer goes off, release pressure manually by turning the valve from sealing to venting (be careful not to use your hands - use a spoon)
  • Turn on the saute mode and add fish sauce, palm sugar, coconut milk and all the veggies except basil and lime juice. Mix well and simmer for 8-10 minutes till the veggies are tender. Turn off the instant pot and add basil and lime juice. Mix well and serve hot with steamed rice.

Traditional Pressure Cooker:

  • Follow steps 1 and 2 and pressure cook for 3 whistles. Add 1 cup chicken stock instead of 3/4 cup for a traditional pressure cooker. Release the pressure and then follow step 3 as mentioned above.

Notes

  • Brand of Curry Paste: I use a brand called Pantai for both red and green curry pastes
  • Curry Paste: You can swap Thai red curry paste for the same amount of Thai green curry paste
  • Storing: Leftovers keep well in the fridge for 2-3 days

Nutrition

Calories: 468kcal | Carbohydrates: 15g | Protein: 14g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 37mg | Sodium: 801mg | Potassium: 575mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3927IU | Vitamin C: 76mg | Calcium: 66mg | Iron: 5mg