Are you tired of cooking the same old recipes every day? Do you crave something new and exotic that will tantalize your taste buds? Then you’ve come to the right place! As a specialist in Vietnamese and Asian cuisine, I’m thrilled to share with you my Instant Pot Thai Curry Chicken recipe.
This recipe is truly special because it’s packed with flavor and easy to make. It’s perfect for those who want to add some variety to their everyday meal routine without spending hours in the kitchen. With just a handful of ingredients and an Instant Pot, anyone can whip up this Thai chicken curry that tastes like it’s been simmering on the stove for hours.
One of the best things about this dish is that it uses red curry paste, which is readily available in most supermarkets. You don’t need a long list of complicated spices, just a few simple ingredients like garlic, ginger, and bell pepper, all of which give it that authentic Thai flavor profile.
And let’s not forget about the coconut milk! It adds a creamy richness that perfectly balances out the spiciness of the curry paste. And if you’re looking for something green, don’t worry – we’ve got you covered with spinach.
In this article, I’ll show you exactly how to make this delicious Instant Pot Thai Curry Chicken step by step. Whether you’re a seasoned cook or a novice in the kitchen, I promise you’ll be able to follow these instructions easily and end up with a mouth-watering meal that your entire family will love. So let’s get started and dive into the world of Thai red curry chicken!
Why You’ll Love This Recipe
Dear readers, let me tell you why you will fall in love with this Instant Pot Thai Curry Chicken Recipe!
Firstly, this dish is packed with flavorful ingredients that will explode in your mouth with every bite. The richness of coconut milk blended with the spice of red curry paste creates a mouth-watering combination that will leave you craving for more.
Secondly, it’s fast and easy to cook using an Instant Pot. With this recipe, you can achieve a delicious chicken curry in just 15 minutes! It’s perfect for busy weeknights when you don’t have much time to spend cooking.
Thirdly, the recipe is versatile and customizable. You can easily substitute chicken breasts for thighs or even switch up the vegetables according to your preference. It’s a great dish to use as a base and play around with different flavors and textures.
Lastly, it’s a healthy meal that is packed with nutrients from ingredients such as spinach and bell pepper. Using full-fat coconut milk adds richness to the dish while staying low in carbs, making it a great option for those following a keto or paleo diet.
All in all, this Instant Pot Thai Curry Chicken Recipe is easy to make, customizable and utterly delicious. Don’t miss out on the chance to elevate your weeknight dinners with this amazing recipe!
First, 2 pounds of raw chicken breasts cut into bite-sized pieces will be the star of this Instant Pot Thai Curry Chicken recipe.
To bring out the savory flavor, we need 1 tablespoon of coconut oil.
For the curry paste, prepare a mixture of 2 tablespoons of red curry paste, 2 teaspoons of freshly grated gingerroot, 2 minced garlic cloves, and diced bell pepper.
To enhance the creamy coconut taste and texture, add two cans or 3 cups of full-fat coconut milk.
A little sweetness won’t hurt, so you’ll need some 1-2 tablespoons of brown sugar.
Lastly, throw in a few handfuls of fresh and slightly wilted spinach to complete your veggie craving.
Ready and steady? On to the next section for the detailed how-to!
The Recipe How-To
Before diving into the recipe, it’s important to prepare all of the ingredients properly. Begin by cutting 2 pounds of chicken breasts into bite-sized pieces, and then adding a pinch of salt and pepper. Move on to preparing the veggies – slice one large bell pepper, mince 3 garlic cloves and finely chop 1 tablespoon of gingerroot. Set all the ingredients aside to use in the next steps.
Step 2: Sauté the Aromatics
Using your instant pot method, press the ‘saute’ function and wait for it to heat up. Once it’s ready, add 2 tablespoons of coconut oil or any other cooking oil you prefer. Next, add diced 1 onion, minced garlic cloves, and chopped gingerroot. Sauté for around 1-2 minutes until fragrant and onions are translucent.
Step 3: Add Chicken And Curry Paste
Now is the time to add in your prepped chicken into instant pot mixture of onions, garlic, and gingerroot. Mix well with pan-fried aromatics. Wait until chicken turns pale white and isn’t pink anymore before adding further ingredients.
Once chicken is cooked through, add in two tablespoons of red curry paste or any Thai curry paste you prefer. Add a splash of water if necessary to make sure everything mixes well.
Step 4: Combine Coconut Milk And Spinach
Our dish becomes creamy and simply gorgeous at this point by adding in raw spinach leaves—around half a cup—and a can of full-fat coconut milk (around 1-1/2 cups). This combination makes the taste rich and yummy.
Mix everything well with chicken-cooked aromatics and spices while reducing heat from sauté mode.
Step 5: Simmering The Curry Sauce
Next, bring everything to light simmering on low heat while covered with the lid. Continue simmering for 10-12 minutes, stirring occasionally.
Step 6: Adjust Spices And Seasonings
Once your instant pot turns off, release quick pressure and remove the lid. Check the seasoning by adding 1 tablespoon of brown sugar to balance the flavors. Add a splash of low-sodium soy sauce for an extra boost of flavor.
Step 7: Serve And Enjoy!
And that’s it! You have prepared a delicious, hearty, and flavorful Instant Pot Thai Curry Chicken Recipe that will be perfect for a family dinner or any occasion that calls for an exotic dinner at home.
To serve, pair this curry with some fresh cooked rice and top it off with chopped cilantro, lime wedges, or freshly roasted peanuts for garnish. Voila! You have just made yourself a stunning meal—enjoy every bit of it!
Substitutions and Variations
Are you looking for ways to switch up this Instant Pot Thai Curry Chicken recipe? Here are some substitution and variation ideas that will add a new twist to this classic dish:
– Protein alternatives: If you’re not a fan of chicken, or want to try something new, you could swap it out for shrimp, beef, tofu, or even chickpeas.
– Vegetable options: The beauty of Thai curry is its versatility. You can add pretty much any vegetables you like. Bell pepper, spinach, carrots, broccoli, cauliflower and eggplant all work well in this curry recipe.
– Curry paste varieties: Thai curries come in red, green and yellow varieties. If you prefer a different flavor profile than what the recipe calls for, try swapping out the red curry paste for green or yellow curry paste.
– Spice level adjustments: Thai cuisine is known for its heat! Adjust the spice level by reducing or increasing the amount of curry paste used.
– Coconut milk options: For a lighter version of this recipe, use lite coconut milk instead of full fat coconut milk. Another option is to substitute coconut cream for coconut milk to get a richer texture.
– Peanut butter additions: Add 2 teaspoons of peanut butter at the same time as the curry paste to give your dish a nutty flavor.
– Rice variations: Serve this curry over jasmine rice or switch it up with brown rice or quinoa.
Remember that these are just suggestions – feel free to get creative with substitutions and variations based on your personal preferences. Enjoy experimenting with your Instant Pot Thai Curry Chicken!
Serving and Pairing
You’re in for a treat with this Instant Pot Thai Curry Chicken Recipe! This dish is packed with flavor and spice, making it a perfect addition to any dinner table. Here are some great pairing options that complement the flavors of the recipe:
– Rice: Thai curry chicken is traditionally served with rice. Steamed jasmine rice would be the perfect match for the creamy and spicy curry. Its subtle aroma and sticky texture will help balance out the flavors of the dish.
– Noodles: If you want to try something different, you can pair your Thai curry chicken with noodles instead of rice. Egg noodles or rice noodles will do wonders; they will absorb the curry sauce, adding more depth to your dish.
– Vegetables: The chicken curry already has plenty of veggies like bell peppers and spinach, but you can add more vegetables on the side to create a healthier meal. Steamed broccoli, carrots, or green beans will work well as these vegetables can hold up to the bold flavors of the curry.
– Wine: If you’re feeling adventurous, pairing this recipe with a refreshing glass of white wine might do the trick. Go for a crisp Sauvignon Blanc or Chardonnay that complements spicy dishes well.
– Beer: An ice-cold beer is also a great choice when eating spicy food. Try pairing it with an IPA or pale ale that complements the bold flavors of the curry.
No matter how you serve it, this Instant Pot Thai Curry Chicken Recipe is sure to satisfy your taste buds and leave you wanting more.
Make-Ahead, Storing and Reheating
The Instant Pot Thai Curry Chicken Recipe is a great dish for weekend meal-prep or for preparing ahead of time for busy weeknight dinners. With proper storing and reheating techniques, leftover curry can be as delicious as freshly made.
To make-ahead, prepare the whole recipe as instructed and let it cool completely before transferring it to an airtight container. Seal it tightly and place it in the fridge for up to 3-4 days. If you want to keep it longer, store it in the freezer for up to 3 months.
When you are ready to enjoy it, take it out from the fridge and transfer it into a microwave-safe bowl. Heat the curry in intervals of 30 seconds, stirring occasionally until heated through.
For stove-top reheating, transfer the curry into a medium-sized pot over medium heat. Stir occasionally until heated through. You may need to add some additional liquid like chicken broth or coconut milk if the curry is too thick.
Another option for reheating is in the Instant Pot itself. Simply turn on the sauté function and add the leftover curry to the pot. Cook it until heated through and enjoy!
With these simple make-ahead, storing and reheating tips, you can always have a delicious dish of savory and comforting Instant Pot Thai Curry Chicken ready on hand whenever you please!
Tips for Perfect Results
To ensure the best results for your Instant Pot Thai Curry Chicken, consider the following tips.
First and foremost, use full-fat coconut milk for a creamier texture and richer flavor. Don’t skimp on the curry paste, as it provides the necessary depth of flavor. Additionally, make sure to sauté the aromatics (garlic and ginger) before adding the rest of the ingredients. This helps release their oils and flavor, enhancing the overall taste of the dish.
For optimal cooking time, cut chicken breasts into bite-sized pieces rather than leaving them whole. This helps ensure that they cook through evenly in the Instant Pot’s relatively short cooking time. On that note, it’s essential to add enough liquid (in this case, coconut milk) to avoid food burning or sticking to the bottom of the pot.
Another tip involves adding vegetables like spinach or bell peppers towards the end of cooking time instead of at the beginning. This prevents overcooking, which can cause them to become mushy and lose their vibrant color.
If you prefer a spicier dish, consider increasing the amount of red curry paste or spice level to your taste with chili flakes or hot sauce. To balance out any increased heat level, a tablespoon of brown sugar can provide a touch of sweetness. Furthermore, don’t forget to garnish each serving with fresh cilantro and lime juice for an extra pop of flavor.
Lastly, keep in mind that leftovers can often taste even better than freshly made curry as it allows flavors to meld together overnight. Reheating is easy—simply add a bit more liquid (e.g., chicken broth or coconut milk) when reheating it in the Microwave or stove-top.
By utilizing these tips and tricks, you’ll be able to create a delicious bowl of Instant Pot Thai Curry Chicken every time!
Now, let’s address some questions that you may have about making this Instant Pot Thai Curry Chicken Recipe. Whether you’re a cooking beginner or an experienced chef, it’s always helpful to clear up any doubts before starting a recipe. Check out these common FAQ to get a better understanding of the process and learn some useful tips that will help you achieve the perfect Thai curry chicken.
What is the secret to good Thai curry?
When it comes to preparing mouth-watering Thai curries, incorporating a generous amount of fragrant ingredients including onion, ginger, and garlic is crucial. Opting for full-fat coconut milk is a wise choice as it brings a delightful richness to the dish that leaves nothing to be desired. To add depth to the curry, a small quantity of rice vinegar and sugar can be introduced with great effect.
What are three spices in Thai curry?
For a flavorful and spicy twist on Vietnamese and Asian cuisine, this recipe calls for a blend of aromatic spices and herbs. The mix includes 3 tablespoons of either whole or ground coriander, along with 2 tablespoons of either whole or ground cumin seed. To add depth and warmth, add in 1 tablespoon of ground turmeric and 2 teaspoons of ground ginger. For extra heat, you can include 1 to 3 teaspoons of chili flakes or cayenne pepper, depending on your preference. Finally, add a touch of white pepper, either whole or ground, and three bay leaves with the lower stem removed.
Can I put raw chicken in curry sauce?
When preparing a delicious Vietnamese or Asian dish, it is important to start with a well-seasoned and flavourful sauce. To make sure your chicken is infused with this rich taste, add it into the sauce while it is still raw. Keep the heat at medium high and stir the chicken constantly to ensure it is sealed and cooked through. This will also create a deep, satisfying flavour in the chicken that will enhance your dish.
How to make Thai curry thick and creamy?
As a chef specializing in Vietnamese and Asian cuisine, I have discovered various ways to enhance curry sauces to make them more flavorful and satisfying. Whether you are cooking a mild or spicy curry, adding dairy can improve its texture, particularly when using Greek yogurt, heavy cream or a thick non-dairy element such as coconut cream. Another alternative is to include ground nuts or even peanut butter, which can give your curry a nutty aroma and a unique taste.
If you prefer a vegan option, consider incorporating lentils into your curry, which deliver a meaty-like texture while adding more protein to your meal. Another trick to impart more flavor is to use a tomato product like tomato paste or diced tomatoes. Starting with a roux–a mixture of flour and fat–is another way to thicken your curry but give it a slightly different taste. Lastly, utilizing a slurry made of cornstarch and water in your cooking process can be an efficient and effective method to refine your sauce.
By incorporating one or more of these techniques into your curry recipe, you can elevate your dish and make it more appealing to your taste buds. Bon appétit!
in a powerful way by reminding the audience of the main benefits of the recipe and encouraging them to try it themselves:
In conclusion, this Instant Pot Thai Curry Chicken Recipe is not only delicious but also easy to make and customizable to your liking. By using simple ingredients such as chicken breasts, coconut milk, red curry paste, and spinach, you can create a flavorful and wholesome Thai-inspired meal that will please your taste buds and nourish your body.
Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this Instant Pot Thai Curry Chicken Recipe is a perfect choice. And don’t forget to experiment with different variations and substitutions to find your favorite version. Trust me, once you try this recipe, you won’t be able to resist making it again and again.
So, what are you waiting for? Grab your Instant Pot and start cooking! And if you have any questions or feedback on this recipe, don’t hesitate to let us know in the comments below. We would love to hear from you.
Instant Pot Thai Curry Chicken Recipe
- 1 tablespoon red curry paste
- 2 tablespoons coconut oil
- 1 bell pepper, cut into long slices
- 1 inch gingerroot, finely chopped
- 3 garlic cloves, finely chopped
- 1 -1 1/2 lb Anjou pear, boneless skinless chicken breasts
- 2 cups spinach
- 1 (14 ounce) can coconut milk
- salt and pepper
- On saute mode:
- In coconut oil, saute the Thai red curry paste with garlic, ginger, and peppers.
- Add the fresh chicken (thighs would be good to use as well), salt and pepper.
- Pour in 1-2 c chicken broth, place lid.
- Manually pressure cook on high for 8 mins.
- Quick release.
- Add in spinach and coconut milk.
- *Also would be good to try with shrimp instead of shrimp (adjust cook time) or other vegetables like broccoli, carrots, snow peas, etc.
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