Thai Red Curry Chicken
Thai red curry chicken – A quick and delicious Thai red curry soup with chicken, onions, peppers and fresh Thai basil leaves, cooked in creamy coconut milk.
Servings Prep Time
5servings 10minutes
Cook Time
Servings Prep Time
5servings 10minutes
Cook Time
  • 1tablespoon cooking oil
  • 2-4tablespoon red curry pastaLove Maesri brand
  • 1.5pound thin chicken breastscut into 1-inch strips
  • 13.5ounces low-fat coconut milk unsweetened1 can, Love Trader Joe’s
  • 1-2tablespoon fish sauce
  • 1tablespoon brown sugar
  • 1 jalapeno or Thai chilisliced (optional for spicy curry)
  • 1cup yellow onionsliced
  • 1cup red pepperssliced
  • 1cup yellow pepperssliced
  • 1 cup orange pepperssliced
  • handful Thai basil leaves
  1. Set Instant Pot to Saute(more) mode. Once the ‘hot’ sign displays add oil and 2 tablespoons of red curry paste. Saute for 30 seconds.
  2. Add Chicken and mix it well with the red curry paste.
  3. Add coconut milk (Note for a less soupy curry, add only half the can).
  4. Close Instant Pot with the pressure valve to sealing.
  5. Cook on Manual(Hi) for 2 minutes followed by Natural Pressure Release. (Increase cook time for thicker chicken breasts to 4 mins)
  6. Open Instant Pot, stir in fish sauce and brown sugar.
  7. For spicier curry add remaining red curry paste and hot peppers.
  8. Add onions, red, yellow and orange the peppers. Stir in well.
  9. Set Instant Pot to Saute mode and bring the curry to a gentle boil (about 2-3 minutes). This will allow the veggies to stay crunchy. Garnish with the Thai basil leaves.
  10. Enjoy hot with Jasmine rice.