Recipe
Instant Pot Thai Curry Recipe: Simple Steps
Published: May 2, 2024
Discover a delicious Instant Pot Thai curry recipe with simple steps. Learn how to make this flavorful and aromatic recipe at home. Perfect for a quick and easy meal!
This Instant Pot Thai Curry is my go-to comfort food. It's a flavorful mix of tender chicken, veggies, and creamy coconut milk. Quick to whip up, it's a dinner winner in my book!
(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Feeling adventurous today, I crafted this Instant Pot Thai Curry. Picture tender chicken bathed in creamy coconut milk, tangy red curry paste, and crisp veggies adding the perfect crunch. A hint of sweetness from brown sugar, the umami kick from soy sauce and a pop of freshness from cilantro offer a harmony of flavors. You'll love how simple and satisfying this is. Come with me on this culinary journey.
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.
Adding a splash of fish sauce to this Thai curry recipe can enhance the umami flavor and depth of the dish.
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.
Common Questions About Making Thai Curry in the Instant Pot
Serves: 4 people
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
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.
Read more: Instant Pot Thai Green Curry Recipe
Nutritional value:
Per Serving in Calories: 380 kcal | Carbohydrates: 12 g | Protein: 25 g | Total Fat: 25 g | Saturated Fat: 20 g | Trans Fat: 0 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 2 g | Cholesterol: 65 mg | Sodium: 800 mg | Dietary Fiber: 3 g | Sugar: 6 g | Calcium: 60 mg | Potassium: 550 mg | Iron: 2 mg | Vitamin A: 500 µg | Vitamin C: 45 mg
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.
