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.
- 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
- 1–2 cups broccoli florets
- Juice of 1 lime
- 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.
- 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.
- 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.
- Add the curry powder, cilantro, garlic, fish sauce and sugar to the pot and stir through; then follow with the coconut milk.
- Finally, add the vegetables and lime juice, stir and turn the Sauté off by pressing the Keep Warm/Cancel button.
- 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.
- Once the timer is up, let the pressure release naturally or use a quick release method, and open the lid.
- 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