The secret to delicious Thai curry is using whole coconut milk and plenty of vegetables which gives a nice aromatic flavor to the curry and the nice curry paste. The red creamy curry cooked with lots of vegetables, mildly spicy and hot, is perfect for any day. If you are a lover of Thai food, I am sure you will like this Red Curry. If you get a chance then prefer making curry paste at home otherwise, get a good brand of curry paste from the store.
If you are looking something spicy and mildly hot to eat for your meal and also want to include more and more vegetables then I am sure this recipe is for you. I really feel Thai curries are the best to include all the vegetables in your diet. Feel free to use vegetables of your choice or whatever you need to use up to clean your fridge. 😀 Add your choice of meat to the curry and if you are a vegetarian the replace the meat with tofu and enjoy the flavorful meal.
When cooks in an Instant Pot this is surely an easy-peasy recipe which comes together within half hour. It is a perfect one pot meal that tastes best when served with hot jasmine rice.
- ½ Lbs boneless chicken or boneless chicken breast, cut into ½ inch thick strips
- 1 Can whole coconut milk
- 2 Tbsp red curry paste or more, as desired
- 1 Tbsp garlic, finely chopped
- 1 Tsp ginger, finely chopped
- 2 Tbsp onion, finely chopped
- 1 Small green bell pepper, cut into strips
- 1 Small red bell pepper, cut into strips
- 1 Small carrot, sliced thin
- ¼ Cup green beans with ends trimmed
- ¼ Cup onion, cut into strips
- 4-6 Broccoli florets
- 4 Asparagus, end trimmed
- 3-4 Baby Bok Choy leaves
- A handful of basil leaves, chopped
- 1 Tsp lime zest
- 1 ½ Tbsp brown sugar, to cut down the bitter taste
- 2 Tsp lime juice
- 1 Tbsp coconut oil
- Salt as required
- fresh basil leaves
- 1Tbsp lime juice
Learn Step By Step Recipe With Pictures For Thai Red Curry With Chicken | Instant Pot Recipe- Red Curry With Chicken
Step 1- Turn the IP to saute mode and heat 1tbsp coconut oil. Add the chopped ginger-garlic and saute for 30secs and add finely chopped onions and when they are half fry add the red curry paste and saute for a min
Step 2- Add the chicken and cook for 2min. Keep stirring and deglaze the IP well using the spatula before adding the coconut milk
Step 3- Add the coconut milk with ½ cup of water or as required. Add the required salt and pressure cook for 4mins with the valve on the seal side. Quick release the pressure and open the lid
Step 4- Turn the IP to saute mode (low) Add all the veggies and basil leaves. Let it simmer for 10mins and then add the sugar, lime zest, and bok choy leaves. Adjust salt and let it simmers for 1-2mins more and then turn off the IP. Add the lime juice and give a final stir to the curry
To thicken the curry, dissolve 1tbsp of cornstarch to 2tbsp of water and add to the simmering curry
Garnish with lime juice and fresh basil leaves. Serve with hot jasmine rice and enjoy.
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