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.
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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.