Easy Instant-Pot Thai Chicken Curry

Easy Instant-Pot Thai Chicken Curry is a delightful dish that brings the exotic flavors of Thailand right to your kitchen. The rich and creamy texture from coconut milk combined with the bold spices from red curry paste make this recipe a comforting yet vibrant meal choice. Perfect for busy weeknights, this dish is not only quick to prepare but also packed with nutritious ingredients. Let your Instant Pot do the heavy lifting while you enjoy the mouthwatering aromas wafting through your home.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 350
• Protein: 25g
• Carbohydrates: 20g
• Fat: 20g
• Fiber: 2g
• Sugar: 5g
• Sodium: 800mg

Why Make This Easy Instant-Pot Thai Chicken Curry

This Easy Instant-Pot Thai Chicken Curry is a must-try for several reasons. First, it comes together in just about 20 minutes, making it an ideal choice for busy weeknights or when you need a quick yet flavorful meal. The combination of chicken and vibrant vegetables gives it a wonderful texture, while the blend of spices creates a truly satisfying flavor profile. Plus, the use of the Instant Pot ensures your meal is perfectly cooked, so you can spend less time worrying about the stove and more time enjoying dinner with loved ones.

How to Make Easy Instant-Pot Thai Chicken Curry

Ingredients:

• 1 lb chicken breast, cut into chunks
• 1 can coconut milk
• 2 tablespoons red curry paste
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 bell pepper, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• Basil leaves for garnish
• Salt and pepper to taste

Directions:

### Step 1: Preparation

Set your Instant Pot to ‘Sauté’ mode and add a little oil. Allow it to heat up before adding the aromatics.

### Step 2: Mixing

Add the onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes. This will fill your kitchen with an inviting aroma.

### Step 3: Cooking

Add the chicken pieces and cook until lightly browned. Then stir in the red curry paste and let it cook for an additional minute, allowing the spices to release their full flavor.

### Step 4: Finishing

Add in the coconut milk, chicken broth, fish sauce, and brown sugar; mix well to combine all the ingredients. Finally, add the sliced bell pepper. Close the lid, and set it to ‘Manual’ mode for 8 minutes. When the timer goes off, do a quick release of pressure. Taste and adjust seasoning with salt and pepper as needed before serving hot, garnished with fresh basil leaves.

How to Serve Easy Instant-Pot Thai Chicken Curry

Serve this curry over a bed of fluffy jasmine rice, which complements the creamy sauce beautifully. You can also pair it with rice noodles or even cauliflower rice for a lower-carb option. Don’t forget to add a sprinkle of fresh basil on top for that burst of color and flavor!

How to Store Easy Instant-Pot Thai Chicken Curry

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it for up to 3 months. Just remember to let it cool completely before transferring it to the freezer. Reheat gently on the stovetop or in the microwave when you’re ready to enjoy it again.

Expert Tips for Perfect Easy Instant-Pot Thai Chicken Curry

• For extra depth of flavor, marinate the chicken with the curry paste for 30 minutes before cooking.
• If you want a little more heat, add some sliced chili peppers or a dash of cayenne pepper.
• Feel free to substitute chicken with shrimp or tofu for a different protein option.
• You can add more veggies like broccoli or snap peas during the last minute of cooking for extra color and nutrition.

Delicious Variations

• Vegetable Curry: Add a variety of vegetables such as broccoli, carrots, or eggplant for a vegetarian version.
• Peanut Chicken Curry: Incorporate a few tablespoons of peanut butter for a nutty twist.
• Mango Thai Chicken Curry: Toss in some diced mango before serving for a sweet and tangy flavor combination.

Frequently Asked Questions

1. Can I use frozen chicken?
   Yes, you can use frozen chicken. Just increase the cooking time to 12 minutes and ensure to check for doneness after the quick release.

2. What’s the best kind of coconut milk to use?
   Full-fat coconut milk provides the richest flavor and creaminess. However, light coconut milk can be used for a lower-calorie option.

3. Can I make this recipe without an Instant Pot?
   Absolutely! You can follow the same steps in a regular pot; just be sure to simmer the ingredients longer until the chicken is cooked through and the sauce thickens.

4. What can I substitute for fish sauce?
   You can replace fish sauce with soy sauce for a vegetarian alternative, although it will change the flavor slightly.

5. How can I adjust the spice level?
   Adjust the amount of red curry paste according to your taste. Start with less if you prefer milder flavors, and increase as needed.

Conclusion

This Easy Instant-Pot Thai Chicken Curry is not only simple to prepare but also bursting with flavor that will transport you to the markets of Thailand. Its creamy, spicy sauce and tender chicken make it a comforting meal for any occasion. Don’t forget to try it with your favorite side options, and let the delightful aromas fill your home. Give this recipe a try—you’ll find that it quickly becomes a household favorite!

Easy Instant-Pot Thai Chicken Curry

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• Author: lydia
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A delightful dish that brings the exotic flavors of Thailand right to your kitchen, rich and creamy with bold spices.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breast, cut into chunks
• 1 can coconut milk
• 2 tablespoons red curry paste
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 bell pepper, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• Basil leaves for garnish
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

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Instructions

1. Set your Instant Pot to ‘Sauté’ mode and add a little oil. Heat up before adding the aromatics.
2. Add onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.
3. Add chicken pieces and cook until lightly browned. Stir in red curry paste and let it cook for an additional minute.
4. Add coconut milk, chicken broth, fish sauce, and brown sugar; mix well and add sliced bell pepper. Close the lid, set to ‘Manual’ mode for 8 minutes, then do a quick release of pressure.
5. Taste and adjust seasoning with salt and pepper as needed before serving hot, garnished with fresh basil leaves.

Notes

For extra depth of flavor, marinate chicken with curry paste for 30 minutes before cooking. Substitute chicken with shrimp or tofu for a different protein option.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Instant Pot
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 17g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg