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Thai Curry in a Hurry-Thanks to Instant Pot

Course: Main Course, one bowl meal
Cuisine: Thai
Keyword: 3 Cup Chicken, Carnitas in an Instant Pot, Thai Curry

Equipment

  • 1 Pressure Cooker

Ingredients

  • 3 Tbsp Thai red curry paste or Massaman curry paste preferably Maesri or Mae Ploy brand
  • 1 14- oz can regular-fat coconut milk
  • 1 lb boneless chicken thighs sliced into good bite size pieces
  • 1/4 cup chicken broth

Vegetables

  • The vegetables will cook along with the chicken so don't make the pieces too small
  • 1 cup red and/or green bell pepper cubed
  • 1-2 carrots cut into 4-5 pieces (only 1 if using potato)
  • 1/2 cup onion cubed
  • 1 small eggplant cut into cubes
  • 1 russet potato cut into chunks
  • Really any vegetable of your choice-squash cauliflower

Seasonings

  • 2 Tbsp fish sauce more to taste
  • 2 tsp brown sugar or to taste
  • 1 Tbsp lime juice
  • 4 Kaffir lime leaves slightly bruised (I have a calamansi tree so I used the zest)
  • 12 Thai basil leaves or regular basil leaves in a pinch
  • Cilantro

Instructions

  • Press ‘Saute’ and stir fry onions and curry paste for 1-2 minutes, add 1/2 can of coconut milk until mixture is bubbly, about 1-2 minutes.
  • Press 'Keep Warm/Cancel'.
  • Stir in chicken, remaining coconut milk and chicken broth and add your fresh vegetables
  • Close Instant Pot and make sure steam release handle is in the ‘Sealing’ position.
  • Cook on 'Manual' mode for 4 minutes.
  • Do a Quick Release of pressure and open the Instant Pot.
  • Add in fish sauce, brown sugar, lime juice and Kaffir lime leaves.
  • Press saute' and stir curry, bring to a bubble and cook for additional 2-3 minutes
  • Taste and adjust with more fish sauce, brown sugar or lime juice.
  • Stir in the Thai basil leaves.
  • Serve over rice, garnish with cilantro