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I'm obsessed with this instant pot Thai curry recipe! Whipping up restaurant-quality curry at home used to be daunting, but not anymore. This dish packs a punch of flavor without hours of simmering. Tender chicken, crisp veggies, creamy coconut milk, all infused with aromatic curry paste – it's a weeknight game-changer. Best part? Everything comes together in one pot, making cleanup a breeze. Ready to spice up your dinner routine? Let's dive into this mouthwatering Thai-inspired feast!
Ingredients for Thai Curry in the Instant Pot
- Chicken breast: Lean protein that adds substance and flavor to the curry, absorbing the rich coconut milk and curry paste flavors.
- Coconut milk: Creamy base that provides richness and sweetness to the curry, balancing the spicy red curry paste.
- Red curry paste: Signature Thai flavor base that infuses the dish with a spicy, aromatic kick and vibrant red color.
- Red bell pepper: Adds a pop of color and sweetness to the curry, complementing the spiciness of the red curry paste.
- Onion: Adds depth and sweetness to the curry base, enhancing the overall flavor profile of the dish.
- Broccoli: Adds texture and a hint of bitterness to the curry, providing a contrast to the creamy coconut milk.
- Soy sauce: Adds umami depth and a savory note to the curry, enhancing the overall flavor complexity.
- Brown sugar: Balances out the spiciness of the curry paste and enhances the overall flavor with a touch of sweetness.
- Cilantro: Fresh herb garnish that adds a burst of freshness and a pop of color to the finished dish.
Read more: Instant Pot Beef Curry Recipe: Simple Steps
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Essential for pressure cooking the curry quickly and efficiently.
- Spatula: Needed for stirring and sautéing ingredients in the Instant Pot effectively.
Instant Pot Thai Curry Recipe: Simple Steps
This Instant Pot Thai Curry is a quick and easy recipe that brings the flavors of Thailand to your kitchen in just 25 minutes.
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Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 lb chicken breast sliced
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 red bell pepper sliced
- 1 onion sliced
- 1 cup broccoli florets
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- Fresh cilantro for garnish
Instructions:
- Set the Instant Pot to sauté mode and add the red curry paste. Cook for 1 minute.
- Add the chicken and cook until browned on all sides.
- Pour in the coconut milk, soy sauce, and brown sugar. Stir to combine.
- Add the bell pepper, onion, and broccoli.
- Close the Instant Pot lid and set to high pressure for 5 minutes.
- Once done, do a quick release and open the lid.
- Serve the curry over rice and garnish with fresh cilantro.
Notes:
For a vegetarian version, you can replace the chicken with tofu or additional vegetables.
Nutrition value:
Calories: 380kcalCarbohydrates: 12gProtein: 25gFat: 25gSaturated Fat: 20gCholesterol: 65mgSodium: 800mgPotassium: 550mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 45mgCalcium: 60mgIron: 2mg
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Read more: Instant Pot Thai Green Curry Recipe
Prep and Storage Tips for Instant Pot Thai Curry
Make Ahead Instructions
- Cook the curry as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or in the microwave before serving.
Freezing Instructions
- Allow the curry to cool completely.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Adding a splash of fish sauce to this Thai curry recipe can enhance the umami flavor and depth of the dish.
Common Questions About Making Thai Curry in the Instant Pot
FAQ:
Can I use chicken thighs instead of chicken breast in this recipe?
Yes, you can substitute chicken thighs for chicken breast in this recipe. Just adjust the cooking time accordingly.
How spicy is this curry with the red curry paste?
The spiciness level of the curry can be adjusted by adding more or less red curry paste based on your preference.
Can I use light coconut milk instead of full-fat coconut milk?
Light coconut milk can be used, but it may result in a less creamy consistency compared to full-fat coconut milk.
Is there a substitute for broccoli if I don't have any on hand?
You can substitute broccoli with other vegetables like zucchini, green beans, or carrots in this curry recipe.
How long does it take to release the pressure after cooking in the instant pot?
For this recipe, you can do a quick release of the pressure once the cooking time is done, which usually takes a few minutes.
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