Spicy & Satisfying: Homemade Chicken Red Curry Recipe

I can show you the world, shining, shimmering, and splendid. But what if I told you that you could taste it too? Every great journey begins with a single step but for food enthusiasts, the first bite of an exotic cuisine is the ultimate adventure.

So join me as we set off on a culinary escapade to taste the vibrant flavors of Southeast Asia. Our destination? The land of spices and curries – Thailand.

Today, I am excited to share with you my Instant Pot Chicken Red Curry recipe that will teleport your taste buds to the streets of Bangkok in just one bite. Thai curries are popular for their bold and addictive flavors – salty, spicy and a little bit sweet – all in one pot.

This recipe is perfect for those hectic weekdays when time is not your friend. With the Instant Pot method, your curry is ready in about half an hour, making it great if you’re short on time but still craving some complex flavors. Trust me; this easy recipe will give you restaurant-quality curry right at home.

Let’s fire up those burners and get started on a mouth-watering journey like no other!

Why You’ll Love This Recipe

Instant Pot Chicken Red Curry
Instant Pot Chicken Red Curry

Picture this – a warm bowl of Instant Pot chicken red curry, bursting with the flavors of lemongrass, kaffir lime leaves, and creamy coconut milk. You take a bite and feel the tender chicken thighs melt in your mouth while the heat from the red curry paste tingles on your tongue. Doesn’t that sound like food heaven?

Let me tell you, this Instant Pot Chicken Red Curry Recipe is not your average curry recipe. It’s a showstopper, a game-changer, and a must-have in your recipe book. Why will you love it, you ask? Let me count the ways.

Firstly, it’s incredibly easy to make. Yes, you heard that right. This recipe is foolproof and perfect for those evenings when you’re too tired to whip up an elaborate meal. Just toss the ingredients into your Instant Pot, set the timer, and voila! Your curry is ready in just 20 minutes.

Secondly, it’s healthy and wholesome. We’ve used boneless chicken thighs to make this recipe lighter than traditional curries that use chicken breasts. Plus, we’ve added plenty of veggies – red bell peppers and bamboo shoots – to amp up the nutritional value of this dish.

Thirdly, it’s versatile. You can customize this recipe to suit your preferences and dietary requirements. Don’t like chicken? Swap it with firm tofu or shrimp instead. Making it for a vegan friend? Just skip the fish sauce and use vegetable broth instead of water.

Lastly, it’s bursting with flavor – thanks to the generous use of Thai ingredients like lemongrass, kaffir lime leaves, and red curry paste. These ingredients come together to create a well-balanced and complex flavor profile that will transport you straight to Thailand.

So what are you waiting for? Make this Instant Pot Chicken Red Curry Recipe tonight and experience pure bliss in every spoonful!

Ingredient List

 This chicken red curry is the perfect comfort food, especially on chilly nights.
This chicken red curry is the perfect comfort food, especially on chilly nights.


Here is a list of what you will need:

  • 2 pounds chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 1 can (14 oz) coconut milk
  • 2 cups water
  • 1 tablespoon fish sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon brown sugar
  • 1 red bell pepper, thinly sliced
  • 1 small can bamboo shoots, drained and rinsed
  • 3 tablespoons red curry paste (use more or less depending on your spice preference)
  • 4 kaffir lime leaves
  • 2 stalks lemongrass, cut in half and smashed with the back of a knife
  • 2 tablespoons olive oil for cooking
  • 3 garlic cloves, minced
  • 1 inch ginger, minced

The Recipe How-To

 The aroma of this Instant Pot curry filled my home and had everyone drooling.
The aroma of this Instant Pot curry filled my home and had everyone drooling.

Now let’s get to the heart of the matter: how to create this Instant Pot Chicken Red Curry Recipe. Get your Instant Pot out and follow along!

Step 1: Sautéing

First, heat up 2 tbsp of oil in sauté mode on your Instant Pot. I recommend using olive oil or cooking oil for this step. Once the oil is hot, add 1 tbsp of red curry paste and 2 cloves of minced garlic and ginger paste. *

Step 2: Adding Chicken

Now it’s time to add your protein! Cut 1 lb of chicken thigh into bite-sized pieces and add them to the pot. Make sure to stir the mixture until the chicken is coated with the curry paste. Let cook for about 2 minutes, or until the chicken is no longer pink.

Step 3: Adding Coconut Curry Ingredients

Add 1 can of coconut milk along with ½ cup of water and stir those into the chicken curry mixture to start creating your creamy broth. To add a little bit of sweetness, I recommend throwing in a tablespoon of brown sugar or honey.

Step 4: Adding Vegetables and Flavor

Time for some color and crunch! Add in your chopped vegetables—a sliced red bell pepper, a few minced kaffir lime leaves, chopped lemongrass, and ½ can sliced bamboo shoots—into the pot. Stir everything together.

Step 5: Pressure Cooker Magic

Secure the Instant Pot lid and set it on high pressure for about 5 minutes with natural pressure release (NPR). Once it is done, use a quick-release method to let out any remaining pressure.

Step 6: Finishing Touches

This delicious dish should be smelling aromatic by now! Taste for seasoning, adding fish sauce or salt as needed. Mix 1 tbsp of cornstarch with 2 tbsp of cold water in a separate bowl and add it to the curry mixture to thicken up the sauce as desired.

Serve your Instant Pot Chicken Red Curry hot with some jasmine rice, squeezing in lime juice or garnishing with fresh cilantro if you prefer. Enjoy your ever so easy Thai Chicken Delight!

Substitutions and Variations

 A heavenly mix of spices, coconut milk, and chicken make this curry a must-try.
A heavenly mix of spices, coconut milk, and chicken make this curry a must-try.

Don’t be afraid to put your own twist on this Instant Pot Chicken Red Curry recipe. Here are some substitutions and variations to consider:

– Vegetarian version: swap out the chicken for tofu or vegetable protein such as chickpeas, edamame or tempeh.

– Seafood version: add prawns, fish fillets or a mix of seafood to the curry.

– Green curry: replace the red curry paste with green curry paste for a milder, herbier taste.

– Panang curry: use panang curry paste instead of red curry for a creamier curry.

– Vegetable curry: omit the chicken and sub in your favorite vegetables like cauliflower, broccoli, carrots, zucchini or green beans.

– Noodle soup: add rice noodles or udon noodles into the stew and transform it into a delicious noodle soup.

– Slow-cooked: If you don’t have an Instant pot, make this curry in a slow cooker by replacing water with chicken broth, reducing the coconut milk to 1/2 cup and set it for low heat for 6 hours.

Remember that every new variation can lead you down an endless culinary adventure – just get creative with what you prefer and have on hand. So switch it up, experiment and find your perfect flavor combination!

Serving and Pairing

 This Instant Pot chicken red curry is a one-pot wonder that comes together in no time.
This Instant Pot chicken red curry is a one-pot wonder that comes together in no time.

Now that your Instant Pot Chicken Red Curry is ready, it’s time to plate up and enjoy the aromatic flavors of Asia. This curry is a great addition to your family dinner menu or for your next dinner party. It’s simple, yet sophisticated taste will have everyone asking for more.

For optimal results, serve this Thai chicken curry with some steaming Jasmine rice on the side. The fragrant long-grain Jasmine rice serves as a perfect pair for the rich, creamy coconut milk broth of the curry. Scoop a spoonful of the curry onto your plate and let it soak into the fluffy Jasmine rice for a heavenly experience.

If you feel like getting creative, try adding various kinds of vegetables to the recipe to add texture and flavor to your meal. Baby corn, snow peas or steamed broccoli make excellent additions as they soak up the flavors in a delightful manner.

You can also turn this dish into an appetizer by serving it with crispy vegetable or prawn spring rolls for the ultimate Thai dining experience. The juicy chicken curry paired with fresh spring rolls full of crunchy veggies creates an amazing contrast of flavors and textures – perfect for showcasing all sorts of bright flavors from Thailand.

Lastly, consider pairing this broccoli chicken recipe with a nice and smooth glass of red or white wine. A chilled white wine such as Riesling helps balance out the heat from the spices in the dish while a red wine like Pinot Noir pairs well with its rich and smooth sauce.

With these serving and pairing tips, you’ll take your Instant Pot Chicken Red Curry Recipe to new heights and become a master at creating tasty Asian dishes that are sure to satisfy your craving for bold flavors!

Make-Ahead, Storing and Reheating

 My favorite addition to this curry is a handful of fresh cilantro and a squirt of lime juice.
My favorite addition to this curry is a handful of fresh cilantro and a squirt of lime juice.

Listen up culinary comrades, this Instant Pot Chicken Red Curry Recipe isn’t just a one-time feast for the senses. You can make it ahead of time and store it for future cravings. It may be hard to resist eating it all in one go but trust me, the patience will pay off!

To make ahead of time, ensure that you let it cool before storing it in an airtight container or freezer-safe plastic bags. I recommend dividing it into individual portions for ease of reheating. This divine dish is perfect for batch-cooking and meal prepping. It’ll save you heaps of time in the long run.

Storing your chicken red curry couldn’t be easier. Pop it in the fridge for up to 4 days or freeze it for up to 3 months. As you take it out of storage, remember to thaw thoroughly before reheating.

When it comes to reheating, I suggest doing so in a saucepan over medium heat until piping hot and bubbling away with aromatic spices. However, microwaving is also an option if you’re looking for a quick fix. Remember to add a tablespoon or two of water to the mixture while reheating to keep things smooth.

Whether you’re a meal-prep pro or looking to switch up lunchtime leftovers, the ability to store and reheat this dish makes your life easier without sacrificing flavor. Enjoy every bite knowing that making your day better is only a few minutes away!

Tips for Perfect Results

 The velvety coconut milk mixture adds a creamy texture to the tender, juicy chicken.
The velvety coconut milk mixture adds a creamy texture to the tender, juicy chicken.

As a chef who specializes in Vietnamese and Asian cuisine, I know that the smallest details can make a world of difference when it comes to flavor. Here are some tips to help you get the most out of your Instant Pot Chicken Red Curry recipe:

1. Use chicken thighs instead of chicken breasts

While chicken breasts may seem like the healthier option, they tend to dry out quickly and do not hold up as well in this particular recipe. Chicken thighs, on the other hand, are juicier and more flavorful, making them perfect for this dish.

2. Cut your chicken into bite-sized pieces

When preparing your chicken, be sure to cut it into small, bite-sized pieces. This will ensure that the meat is cooked evenly and that every bite is full of rich, velvety flavor.

3. Toast your spices before cooking

Before cooking your red curry paste, take a few extra minutes to toast your spices. Simply heat up a small pan over medium heat and toss in your ginger and garlic until fragrant. This extra step will add an extra depth of flavor to your dish.

4. Don’t overcook your veggies

Be careful not to overcook your veggies! Adding them at the right time will allow them to maintain their texture and integrity, adding a much-needed crunch to this creamy and rich dish.

5. Adjust the spice level as necessary

Thai red curry tends to pack quite a punch when it comes to spice levels. If you find yourself getting overwhelmed by the heat, simply adjust the amount of curry paste you use or add more coconut milk to mellow it out.

6. Serve with jasmine rice

For the ultimate Thai-inspired experience, serve your Instant Pot Chicken Red Curry with jasmine rice. The fluffy texture and subtle aroma pair perfectly with the bold flavors of this dish.

By following these tips and putting in just a little extra effort, you’ll be able to create a perfect bowl of Instant Pot Chicken Red Curry that will transport your taste buds straight to the streets of Bangkok.

Bottom Line

In conclusion, if you’re looking for an easy and delicious meal to add to your recipe box, this Instant Pot Chicken Red Curry Recipe is definitely worth trying! With its rich flavors and tender chicken thighs, it is sure to become a family favorite in no time.

By following the detailed instructions and tips provided, you can create a mouth-watering Thai red curry that is both satisfying and healthy. Plus, with the convenience of the Instant Pot, you can have this delicious meal on the table in just under 30 minutes.

Whether you love Thai food or are just looking for something new and exciting to try, this recipe will not disappoint. So go ahead and give it a go – I guarantee that after one bite, you’ll be hooked!

So what are you waiting for? Gather up those ingredients, dust off your Instant Pot and get ready to make some magic in the kitchen. Your taste buds (and your family) will thank you for it!

Instant Pot Chicken Red Curry

Instant Pot Chicken Red Curry Recipe

Thai style red curry is our go-to dish at least once a week served up with spicy peppers! Sometimes I switch it up with green curry paste. Feel free to add more vegetables if you'd like. Long beans and bamboo are my musts!
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Prep Time 15 mins
Cook Time 11 mins
Course Main Course
Cuisine Thai
Calories 716.8 kcal


  • 2 lbs chicken thighs, cut into 1-inch pieces
  • 1 cup yardlong beans, cut 1 inch pieces
  • 1 cup sliced bamboo shoot
  • 1 red bell pepper, sliced (optional)
  • 1 tablespoon vegetable oil
  • 1 stalk lemongrass, cut into 3 inch pieces
  • 2 -3 kaffir lime leaves
  • 1 (4 ounce) can red curry paste (Maesri brand)
  • 1 cup water
  • 2 teaspoons salt
  • 1 (13 1/2 ounce) can coconut milk
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon fish sauce


  • Set the instant pot on saute and boil the bamboo for 5 minutes. Drain and set aside.
  • Rinse the inner pot and set on saute mode on high. Add in the vegetable oil, lemongrass, kaffir lime leaves and red curry paste. Saute for 1-2 minutes and then stir in the chicken. Saute for another 1 minute.
  • Add in 1 cup of water and make sure nothing is stuck to the pot. Add in bamboo and salt. Cook on high pressure for 5 minutes and NPR for 5 minutes. Use this time to prep the vegetables and to make a cornstarch slurry by adding 2 tbsp of water to the cornstarch.
  • When the pin drops, open the lid and switch to saute mode on high. Add your vegetables, coconut milk and cornstarch slurry. Boil for 2-3 minutes until vegetables are tender. Add fish sauce right before serving.
  • Serve with steamed rice, cilantro, fresh Thai basil and chilis.

Add Your Own Notes


Serving: 467gCalories: 716.8kcalCarbohydrates: 6.5gProtein: 42.3gFat: 58.6gSaturated Fat: 28.3gCholesterol: 191mgSodium: 1469.4mgFiber: 0.8gSugar: 1.2g
Keyword < 30 Mins, Asian, Chicken, Chicken Thigh & Leg, Curries, Meat, Poultry, Rice, Thai, Vegetable
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