Print

Instant Pot Thai Chicken Curry

  • Author: Instant Pot Eats
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Main Entree
  • Method: Instant Pot Pressure Cooker
  • Cuisine: Thai

Description

Making an authentic Thai curry can be a labour of love, especially if you make your own curry paste, but there is a much simpler and quicker way. This Instant Pot Thai curry is made in under 30 minutes using ingredients you can find in most grocery stores. That’s why we call it a curry in a hurry.

 


Scale

Ingredients

  • 1 tablespoon coconut oil
  • 1 large brown onion, roughly chopped
  • 1 thumb-size piece of ginger, diced roughly
  • 1 small red chilli, seeds out and diced (see notes)
  • 1.3 lb / 600 g chicken thighs or breast (diced into bite-size pieces)
  • 1/4 cup mild curry powder
  • 1 tablespoon of chopped cilantro/coriander stalks (save the leaves for garnish)
  • 3 cloves garlic, diced
  • 1/4 cup fish sauce
  • 1 tablespoon coconut sugar or grated palm sugar (see notes for substitutions)
  • 1 + 1/2 cup coconut milk (see notes)
  • 1 large carrot, sliced
  • 4 oz. / 120 g fine green beans, halved
  • 1 red bell pepper, diced
  • 12 cups broccoli florets
  • Juice of 1 lime

Instructions

  1. Turn the pressure cooker on. It should display OFF. Press Sauté function key (it will show Normal, 30 minutes). The Instant Pot will beep 3 times to let you know it’s ready to cook. Let it heat up while you dice the onion, ginger and chilli.
  2. Add coconut oil to the pot, followed by the onion, ginger and chilli. Stir through and cook for a minute or two, while you cut up the chicken meat.
  3. Add the chicken to the pot and stir through. Cook for 5 minutes on Sauté, stirring a couple of times. In the meantime, prepare the rest of the ingredients.
  4. Add the curry powder, cilantro, garlic, fish sauce and sugar to the pot and stir through; then follow with the coconut milk.
  5. Finally, add the vegetables and lime juice, stir and turn the Sauté off by pressing the Keep Warm/Cancel button.
  6. Close and lock the lid of the Instant Pot. Check that the the lid knob is turned to Sealing. Change the setting to Manual (High Pressure) and set to 7 minutes. Wait for 3 beeps and walk away.
  7. Once the timer is up, let the pressure release naturally or use a quick release method, and open the lid.
  8. Top with fresh cilantro/coriander leaves and serve with white rice or cauliflower rice on the side. I suggest extra lime on the side.

Keywords: onion coconut oil authentic labour love curry paste simple quick Thai curry ingredients grocery store hurry

shares