This instant pot Thai Red Curry Chicken is one of our favorite recipes, and because you’re using the instant pot, you have time to whip up this tasty meal even on busy weeknights.
You’ll love the flavor combination of the authentic-tasting red curry combined with fresh veggies. I suggest shopping the farmer’s market with your ingredient list in hand.
Here’s everything you need to make instant pot Thai Red Curry Chicken. Keep reading to check out our recipe variations, including a vegetarian version of this dish.
The first step is to cook your chicken, chicken broth, olive oil, red curry paste, garlic, ginger paste, salt, lemon grass, and cilantro.
After cooking your chicken and other ingredients, you’ll remove the cilantro and lemon grass from the pot.
Next, you’ll add your noodles, basil leaves, onion, bell pepper, zucchini, carrots, coconut milk, honey, and lime juice, and cook them until the vegetables and noodles are tender.
That’s all there is to it. Enjoy!
Recipe Tips for Your Instant Pot Thai Red Curry Chicken:
- I especially love the red peppers in this recipe, and we’re also using carrots, onion, and zucchini. Don’t be afraid to use your own favorite vegetables though. Try mushrooms, sliced bamboo shoots, orange peppers, or Thai eggplant.
- If you want your veggies a bit more crunchy, cook them for slightly less time than the recipe calls for, depending on how done you like them.
- Squeeze in a little fresh lime juice just before serving.
Want to make vegetarian Thai Red Curry? Just substitute the chicken with tofu or hearty vegetables, like sweet potatoes, mushrooms, or butternut squash. Just be sure not to overcook your veggies.
What to Serve With Thai Red Curry Chicken?
This is a pretty substantial dish, since it includes protein and veggies, but you can serve it with sticky rice or jasmine rice for a healthy and filling meal.
Storing and Reheating Thai Red Curry Chicken
Thai red curry chicken is just as good on the second or third day. It heats up nicely in the microwave.
You can store it in the refrigerator for up to four days, or freeze it for up to three months. If it’s frozen, thaw the dish before reheating.
Instant Pot Thai Red Curry Chicken
- 1 lb. boneless skinless chicken breast cut in 1-inch pieces
- 1 TBSP light olive oil
- 1 TBSP Thai red curry paste 1 TBSP = mild, 2 TBSP = mild/medium, 3 TBSP – medium, 4 TBSP – medium/hot, 5 TBSP - hot
- 2 cloves garlic grated or ground, or 1/4 teaspoon Garlic Powder
- ½ TBSP ginger paste
- 3 cups chicken broth or vegetable broth
- 1/2 TSP salt
- 1 stalk of lemon grass cut into 3 pieces
- 1/2 a bunch of cilantro
- 2 oz. Red Rice Pad Thai Noodles I used the Explore Cuisine brand
- 1/2 cup fresh basil leaves
- 1/2 small onion sliced about 1/2 cup
- 1 small red bell pepper sliced about 1/2 cup
- 1 zucchini sliced in half-moons about 1/2 cup
- 1/2 cup carrots sliced
- 1/2 can coconut milk unsweetened
- 1 TBSP honey
- ½ TSP lime juice or ½ lime squeezed
Add to your instant pot: chicken, chicken broth, olive oil, red curry paste, garlic, ginger paste, salt, lemon grass, and cilantro.
Give it a good mix. Place your instant pot lid on, making sure your ceiling valve is closed.
Set your instant pot to high-pressure for 5 minutes.
Once it is finished cooking, do a manual release by bringing the valve toward you to release all of the pressure. It should take about 3 to 4 minutes to fully release pressure.
Open your lid, and with tongues or a fork, remove all of the cilantro, and discard. Remove your lemon grass and discard.
Press cancel on your instant pot, then select sauté mode. Add to your instant pot the noodles, basil leaves, onion, bell pepper, zucchini, carrots, coconut milk, honey, and lime juice.
Sauté for about 5 to 6 minutes to allow your noodles to soften, as well as your vegetables to cook through. This will also help reduce your sauce and create a bit of thickness to the dish.
Transfer to a bowl. You can top with more lime juice, cilantro, basil leaves, and/or more salt to your liking! Enjoy!