THE RECIPE JOURNAL · Main Course
Fast Thai Chicken Red Curry Using an Instant Pot®
This quick and flavorful recipe brings the vibrant taste of Thai red curry to your dinner table in no time. Using an Instant Pot®, you can enjoy a rich, spicy chicken dish with minimal effort and maximum deliciousness.
FROM THE KITCHEN • Fast Thai Chicken Red Curry Using an Instant Pot®
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some olive oil in your Instant Pot on the sauté setting. Toss in the onion and garlic, and cook them until they’re nice and soft, about 3 minutes. Then add the celery and keep cooking for another couple of minutes until it brightens up. Next, stir in the potatoes, cherry tomatoes, and carrots to mix everything together.
02
Step 2
Lay the chicken slices over the veggies, then pour the coconut milk over the top. Add the fish sauce and let everything come to a gentle boil, which should take around 5 minutes. Once it’s bubbling, stir in the water, frozen peas, curry paste, brown sugar, and crushed bouillon cubes.
03
Step 3
Seal the Instant Pot with the lid and set it to cook on high pressure for 12 minutes. When the cooking time is up, let the pressure release naturally—it usually takes about 20 minutes. Once the pressure’s fully released, give everything a good stir and it’s ready to serve.
Why you’ll love it
This dish is packed with bold, authentic flavors and comes together quickly, making it perfect for busy weeknights. Using an Instant Pot® helps tenderize the chicken while blending the spices perfectly. Plus, it’s a comforting meal that feels special without a lot of effort.
How to serve
Serve this curry over steamed jasmine rice or noodles to soak up the delicious sauce. A side of steamed vegetables or a simple cucumber salad adds freshness and crunch, balancing the richness of the curry.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk or water if the sauce has thickened too much. This curry also freezes well for up to 2 months.
