Instant Pot-Thai Red Curry Chicken

One of my favourite Thai dishes is Thai red curry chicken, it was made effortlessly in the Instant Pot…

I don’t make my own Thai red curry paste- it’s on my to-do list. I always buy Thai Kitchen brand Thai red curry paste – it’s the best I’ve tried so far (not promoting the product, it’s my personal favorite).

This is one of the dishes I make quite often and is served with basmati or brown rice. In this recipe, I’ve also added Kaffir lime leaves- a couple of these dried leaves will instantly enhance the flavour of this dish. I’m truly obsessed with kaffir lime leaves and I tend to add to most Thai dishes- and I’ll be seen inhaling the amazing aroma…

This is an easy breezy recipe, I want the chicken to be flavourful so marinated the chicken with Thai red curry paste and added to the onion, pressure cooked for 5 mins with QPR. After that, added diced red pepper and coconut milk. Red pepper shouldn’t be over cooked, it should remain crispy. Coconut milk makes this dish rich and creamy.

A flavourful dish that can be served with rice, on a snowy winter day I love to have a bowl of Thai red curry chicken with rice. It’s comforting!

Cooking Video


Instant Pot-Thai Red Curry Chicken
Author: 
Recipe type: Main
Cuisine: Thai cuisine
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Chicken breast or thighs, diced- 2 breasts
  • Thai red curry paste- 2 tbsp
  • Oil- 1 tbsp
  • Yellow Onion, chopped- 1
  • Kaffir lime leaves- 2
  • Salt- 1 tsp
  • Potatoes, cubed- 2
  • Thai red curry paste- 1 tbsp
  • Red pepper, diced- 1
  • Coconut milk- 1 cup
  • Green onions, chopped- 2 stalks
  • Cilantro, chopped- 2 handfuls
  • Salt- ½ tsp
Instructions
  1. In a bowl, combine chicken and 2 tbsp Thai red curry paste, keep aside.
  2. Turn on the Instant pot, select saute mode at normal temperature.
  3. Let hot sign show on the display.
  4. Add oil followed by onion, season with salt. Saute for a minute.
  5. Add kaffir lime leaves. If you don't have this you can skip adding.
  6. Add potatoes and Thai red curry paste, combine well.
  7. Add the marinated chicken. Combine well.
  8. Close the pot with its lid.
  9. Cancel saute mode and turn on pressure mode- high pressure.
  10. Set the time to 5 minutes.
  11. After 5 minutes pressure cooking, do a natural pressure release.
  12. Open the lid and give everything a good mix.
  13. Select Saute mode at normal temperature.
  14. Add red pepper and coconut milk. Combine well and cook for 2 minutes.
  15. Taste and add ½ tsp more salt.
  16. Add green onions and cilantro, combine well and cook for a minute.
  17. Turn off IP.
  18. Remove the stainless steel pot from the main pot and keep covered.
  19. Serve along with basmati, jasmine or brown rice.

 

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