Instant Pot Thai Red Curry
The Instant Pot turns a 45-minute Thai red curry into a 15-minute weeknight dish without losing any of the depth that comes from a proper simmer. The secret is bloom-sautéing the curry paste in coconut oil for 90 seconds before adding the coconut milk — this "cracks" the fat in the paste and releases the aromatics that would otherwise stay locked up.
Why pressure cooking works for curry
Thai red curry’s flavor depth traditionally comes from 45+ minutes of simmering, which breaks down the aromatics (lemongrass, galangal, makrut lime leaf) and infuses the coconut milk. Pressure cooking achieves the same aromatic breakdown in 6 minutes at high pressure because the elevated temperature accelerates the extraction. The result is indistinguishable in blind tastings.
Don’t overcook the chicken
Chicken thighs need only 6 minutes at high pressure; breasts need 4. Overcooking leads to dry, stringy meat that ruins an otherwise perfect curry. Use the natural release for exactly 5 minutes, then quick-release the remaining pressure.
Instant Pot Thai Red Curry
Ingredients
- 2 tbsp coconut oil
- 3 tbsp Thai red curry paste (Mae Ploy preferred)
- 1.5 lb boneless chicken thighs, sliced
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 red bell pepper, sliced
- 1 cup bamboo shoots
- 4 makrut lime leaves
- 1 cup fresh Thai basil
- 1 lime, juiced
- Jasmine rice for serving
Instructions
- Set Instant Pot to Sauté mode. Add coconut oil and curry paste, cooking 90 seconds until fragrant and oil separates.
- Add sliced chicken and stir to coat with paste.
- Pour in coconut milk, chicken broth, fish sauce, and palm sugar. Stir to combine.
- Add bell pepper, bamboo shoots, and makrut lime leaves.
- Close lid, set valve to Sealing, and pressure cook on High for 6 minutes.
- Allow 5 minutes of natural release, then quick release.
- Stir in Thai basil and lime juice.
- Serve over jasmine rice.