If you’re looking for an Easy Thai recipes with chicken – this homemade, Instant Pot Thai Easy Red Curry Chicken is absolutely bursting with flavor and super easy to make all in one pot. Unlike most Thai curry this Instant Pot Thai Red Curry Chicken is keto-friendly and gluten-free. A healthy, delicious weeknight dinner, that can be made in an instant pot or slow cooker.

This Thai red curry is very versatile, made with chicken, but you can use any other protein such as shrimp, beef, fish, pork, tofu, mushroom, jackfruit, eggplant. I make curry chicken quite a lot because we enjoy it and it’s absolutely one of the quickest meals you can make. Plus, I love Thai chicken with coconut milk.

You can make your own curry paste but for this recipe, I opted for premade store-bought curry paste, you can them at the grocery store. Finding the curry paste you like best would take trial and error. I have a few brands that I like but I’m lucky because I live in close proximity to a specialty store and an Asian grocery store that sells a lot of international brands. However, the most authentic Thai curry paste, I have ever tried was gifted to me by my coworker who went home to Thailand, and she brought me authentic Thai curry paste made by her grandmother. It was so GOOD.

Thai Red Chicken Curry Ingredients

A detailed ingredients with measurements can be found on the printable recipe card at bottom of this page.

• Chicken breast – Boneless, skinless, cut into 1-inch pieces.
• Coconut oil – Coconut oil is preferred, but you can also use olive oil, or canola oil if that’s all you have on hand.
• Thai red curry paste – Just a bit of curry paste, that’s all. If you want it to be spicier, then you can adjust accordingly. I like this one but no matter which curry paste you end up buying, make sure you read through the ingredients for allergy warnings. You can also use green or yellow paste.
• Coconut milk – you need this for that creamy coconut flavor, unsweetened is preferred. Coconut milk also helps tone down the spiciness.
• Garlic – Grated, ground, or powder. Use as much or little as you like.
• Vegetables – Zucchini, Onions, red bell pepper, and carrots. Chopped, sliced, diced up, and ready to be sautéed
• Ginger Paste – Just a dash about 1/2 tbsp
• Chicken broth – Low sodium chicken broth, but you can also use bone broth or vegetable broth to keep the sodium content at the minimum
• Red Rice Pad Thai Noodles – You can find these at the grocery store, here is the exact one used for this particular recipe. This is preferred over the white noodles but either one will work.
• Lime – freshly squeed preferred but store-bought lime juice will work as well. This will help cut down some of the spicinesses.
• Honey – This gives it a bit of sweetness but it also helps in cutting down the acidity from the lime.
• Seasoning – lemongrass, cilantro, basil, salt, and pepper to taste.
• Fish sauce (optional) – A dash of fish sauce will give the dish some dimension but be careful because it can also make it salty.

How To Make Thai Red Chicken Curry

FAQ’S

Looking For More Delicious Curry Recipes? Try These:

• Instant Pot Coconut Chicken Curry
• Easy Coconut Salmon Curry
• Curry Chicken Kebabs
• Kuku-Paka African-Style Chicken Curry

Instant Pot Thai Red Curry Chicken

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

These Instant Pot Thai Red Curry Chicken are super flavorful and easy to make all in one pot. A healthy, easy, and flavorful weeknight dinner.

Print

Ingredients

• 1 lb. boneless skinless chicken breast, cut into 1-inch pieces
• 1 TBSP coconut oil
• 1 TBSP Thai red curry paste
• 2 cloves garlic grated or ground, or 1/4 teaspoon Garlic Powder
• ½ TBSP ginger paste
• 3 cups chicken broth or Vegetable Broth
• 1/2 TSP salt 
• 1 stalk of lemongrass cut into 3 pieces
• 1/2 a bunch of cilantro 
• 2 oz. Red Rice Pad Thai Noodles
• 1/2 cup fresh basil leaves
• 1/2 small onion sliced (about 1/2 cup)
• 1 small red bell pepper sliced (about 1/2 cup)
• 1 zucchini sliced in half-moons (about 1/2 cup)
• 1/2 cup carrots, sliced
• 1/2 can Coconut Milk, unsweetened
• 1 TBSP honey
• ½ TSP lime juice or ½ lime squeezed

Instructions

1. Add to your instant pot chicken, chicken broth, coconut oil, red curry paste, garlic, ginger paste, salt, lemongrass, and cilantro. 
2. Give it a good mix together. Place your instant pot lid on and make sure your ceiling valve is closed.
3. Set your instant pot to high pressure for 5 minutes.
4. Once it is finished cooking, do a manual release by bringing the valve toward you to release all of the pressure. It should take about 3 to 4 minutes to fully release pressure.
5. Open the lid, remove all of the cilantro, and lemongrass, discard.
6. Press cancel on your instant pot, then select sauté mode. Add to your instant pot the noodles, basil leaves, onion, bell pepper, zucchini, carrots, coconut milk, honey, and lime juice. 
7. Sauté For about 5 to 6 minutes to allow your noodles to soften, as well as your vegetables to cook through. This will also help reduce your sauce and create a bit of thickness to the dish.
8. Transfer to a bowl to enjoy. You can top with more lime juice, cilantro, basil leaves, and/or more salt to your liking! Enjoy!

Notes

Thai red curry paste -

• 1 TBSP = mild
• 2 TBSP = mild/medium
• 3 TBSP – medium
• 4 TBSP – medium/hot
• 5 TBSP - hot

For an authentic flavor, Thai basil is recommended

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 540Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 201mgSodium: 1667mgCarbohydrates: 34gFiber: 4gSugar: 13gProtein: 55g

All cup sizes are approximate. All nutritional data is approximate.

Kitchen Tools Used:

• Instant Pot
• Measuring Cups and Spoon Set
• Serving Bowl