Instant Pot Thai Red Curry Chicken (Fast & Simple)

A Flavorful and Convenient Instant Pot Thai Red Curry Chicken Recipe

If you're looking for a quick and delicious meal that doesn’t sacrifice flavor, the Instant Pot Thai Red Curry Chicken is an excellent choice. This recipe is perfect for busy weeknights, as it allows you to prepare a hearty and satisfying dish with minimal effort. The combination of authentic red curry, fresh vegetables, and aromatic herbs makes this dish a standout in any kitchen.

To get started, gather your ingredients. In addition to the chicken, you’ll need some specialty items like Thai red curry paste, ginger paste, coconut milk, and honey. If you're a fan of Pad Thai noodles, consider using Red Rice Pad Thai Noodles, which add a nice texture to the dish. You can also enhance the flavor by shopping at a local farmer’s market and selecting fresh produce for your recipe.

The first step involves cooking the chicken along with the other base ingredients. Add chicken broth, olive oil, red curry paste, garlic, ginger paste, salt, lemon grass, and cilantro to the Instant Pot. Once everything is combined, close the lid and set the pressure to high for 5 minutes. After the cooking cycle is complete, perform a manual release to let the pressure escape before opening the lid.

Once the lid is open, remove the cilantro and lemon grass from the pot. Then, add the noodles, basil leaves, onion, bell pepper, zucchini, carrots, coconut milk, honey, and lime juice. Switch the Instant Pot to sauté mode and cook for about 5 to 6 minutes. This step helps soften the noodles and cook the vegetables through, while also thickening the sauce slightly.

This recipe offers several variations to suit different tastes. For a vegetarian version, simply substitute the chicken with tofu or hearty vegetables like sweet potatoes, mushrooms, or butternut squash. Keep in mind that vegetables should not be overcooked to maintain their texture.

Tips for Enhancing Your Dish

One of the best parts of this recipe is the flexibility it offers. Don’t hesitate to experiment with different vegetables. Try adding mushrooms, sliced bamboo shoots, orange peppers, or even Thai eggplant to add more depth and variety. If you prefer your vegetables to be crunchier, reduce the cooking time slightly based on your preference.

Before serving, don’t forget to squeeze in a bit of fresh lime juice. This adds a bright and refreshing note that complements the rich flavors of the curry.

Suggested Pairings

While the dish itself is substantial due to the inclusion of protein and vegetables, you can serve it with sticky rice or jasmine rice for a more complete meal. These types of rice help balance the flavors and provide a nice contrast in texture.

Storing and Reheating

Thai red curry chicken keeps well and can be stored in the refrigerator for up to four days. If you want to save it for later, freeze the dish for up to three months. When reheating, make sure to thaw it completely before warming it up in the microwave or on the stovetop.

Detailed Recipe Instructions

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients

• 1 lb. boneless skinless chicken breast cut into 1-inch pieces
• 1 TBSP light olive oil
• 1 TBSP Thai red curry paste (adjust based on desired heat level)
• 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
• 1/2 cup fresh basil leaves
• 1/2 small onion (sliced)
• 1 small red bell pepper (sliced)
• 1 zucchini (sliced in half-moons)
• 1/2 cup carrots (sliced)
• 1/2 can coconut milk (unsweetened)
• 1 TBSP honey
• ½ TSP lime juice or ½ lime squeezed

Instructions

1. Add the chicken, chicken broth, olive oil, red curry paste, garlic, ginger paste, salt, lemon grass, and cilantro to the Instant Pot.
2. Mix well and secure the lid. Ensure the pressure valve is closed.
3. Set the Instant Pot to high-pressure for 5 minutes.
4. After cooking, perform a manual release to release all the pressure.
5. Remove the cilantro and lemon grass from the pot.
6. Switch the Instant Pot to sauté mode. Add the noodles, basil leaves, onion, bell pepper, zucchini, carrots, coconut milk, honey, and lime juice.
7. Cook for 5 to 6 minutes until the noodles are soft and the vegetables are tender.
8. Transfer the mixture to a bowl and adjust seasoning as needed. Serve warm.

Additional Recipes to Try

If you enjoy this dish, you might also like these recipes: - Mulligatawny Soup (Vegan) - Easy Chicken Stir Fry - Instant Pot Pulled BBQ Chicken Sliders