Instant Pot Thai Chicken Curry Recipe

Ready for a culinary journey? The Instant Pot Thai Chicken Curry recipe is here to tantalize your taste buds and take you to the vibrant streets of Thailand! Sauté onions, garlic, and ginger in the Instant Pot to fill your kitchen with an irresistible aroma. Brown succulent chicken pieces to seal in the juices. Then, unleash the true star of this dish: Thai red curry paste. Add creamy coconut milk and tangy fish sauce for an explosion of tastes. And don’t forget the vegetables – bell peppers, carrots, and bamboo shoots – that add flavor, texture, and visual appeal. Pressure cook until the vegetables are tender-crisp. Serve over jasmine rice or noodles for a delicious meal. This symphony of flavors will make you crave more!

It’s all thanks to authentic Thai flavors that have been around for over 1,000 years (Source: National Geographic). Embark on this quick and easy Thai curry adventure – your Instant Pot will thank you.

Ingredients

Presenting the true ingredients for this yummy Thai Chicken Curry:

• Chicken Breast: 1 lb
• Red Curry Paste: 2 tablespoons
• Coconut Milk: 1 can (13.5 oz)
• Fish Sauce: 2 tablespoons
• Brown Sugar: 1 tablespoon
• Lime Juice: 1 tablespoon
• Garlic Cloves: 3, minced
• Ginger: 1-inch piece, grated
• Bell Pepper: 1, sliced
• Onion: 1 medium-sized, diced

Now, the red curry paste, coconut milk and fish sauce give this dish its Thai flavor. The lime juice adds tanginess, and brown sugar adds a sweet note.

Thailand’s culinary culture has been affected by India and China. This fusion of flavors and techniques has created a diverse food culture. This is seen in Thai chicken curry which blends spices and coconut milk.

Let’s get cooking! This Instant Pot Thai Chicken Curry is ready to be enjoyed on a flavorful journey of Thailand. Enjoy!

Step 1: Preparing the Instant Pot

Ready to make that delicious Thai chicken curry? Here’s how to ready your Instant Pot for the cookin’ process!

1. Make sure your Instant Pot is clean and free from any food residue or debris.
2. Put the inner pot in the Instant Pot base, check it’s aligned and seated securely.
3. Check the sealing ring is on the lid. This will keep the seal tight during pressure cooking.
4. Attach the steam release handle to the lid. Align it with the steam release valve.
5. Plug in your Instant Pot, make sure it’s connected to a power source.

Keep in mind, different models of Instant Pots may have slight variations in their setup process. Double-check your user manual for additional instructions.

You’re all set! Now, you’re ready to create that savory Thai chicken curry. Did you know? The Spruce Eats says using an Instant Pot can reduce cooking time compared to traditional methods while still giving you flavorful and tender dishes.

Gather your flavor superheroes together and get cookin’!

Step 2: Gathering the Ingredients

Gather up the essential ingredients for a sensational Instant Pot Thai Chicken Curry recipe! Here’s what you’ll need: boneless, skinless chicken thighs, coconut milk, red curry paste, fish sauce, brown sugar, and lime juice. Plus, dice an onion, mince garlic and ginger, and chop bell peppers. Collect a handful of fresh basil leaves and slice a lime for garnishing.

Stock up on pantry staples, too. Include vegetable oil for sautéing, salt & pepper for seasoning, and rice/noodles to serve. Add optional toppings such as cilantro leaves or crushed peanuts for extra texture & taste. You can even get creative with your veggies and herbs!

Now that you have all the elements, it’s time to explore the flavorful world of Thai cuisine. So, what are you waiting for? Let’s cook up a storm! Just a warning: you may experience cravings and your Instant Pot might even get stolen!

Step 3: Preparing the Chicken and Vegetables

To make your Instant Pot Thai Chicken Curry special, take note of these steps:

1. Ensure that your chicken is boneless and skinless, then cut it into bite-sized pieces.
2. Prepare your vegetables: bell peppers, carrots, onions, and snap peas will add color and crunch. Either slice or dice them.
3. Set the chicken and vegetables aside until you need them.

Get creative! Marinate the chicken in coconut milk and Thai curry paste for 15 minutes. This will give it extra flavor and make it more tender.
Add a tablespoon of fish sauce or soy sauce for umami notes.

To make it even better:

1. Searing the chicken will give it a caramelized crust.
2. Garnish with chopped cilantro or Thai basil leaves before serving.
3. Add red chili flakes or diced Thai bird chilies for more spice.

With these tips, you’ll have an Instant Pot Thai Chicken Curry that tastes amazing and looks great. Enjoy!

Step 4: Mixing the Curry Sauce

Gather the ingredients for the curry sauce – coconut milk, Thai red curry paste, fish sauce, brown sugar, lime juice, and salt. Put these in a medium-sized bowl or measuring cup.

Stir the coconut milk and curry paste together. Adjust the curry paste to your preference for spiciness. Add the fish sauce and brown sugar to balance the flavors. Mix until fully incorporated.

Squeeze in some lime juice for brightness. Mix it with the other ingredients. Taste and adjust the seasonings if needed.

Mixing the curry sauce is important for a rich and flavorful Thai chicken curry. It combines flavors such as coconut milk, Thai red curry paste, fish sauce, brown sugar, lime juice, and salt.

To create an even better sauce:

1. Add more curry paste for extra heat.
2. Increase the amount of brown sugar slightly for a sweeter curry.
3. Try different brands of fish sauce.
4. Reduce or omit the lime juice for a more subtle tanginess.
5. Taste and adjust the seasonings.

Mix up the curry sauce, and you’re ready to make an amazing Thai chicken curry!

Step 5: Cooking the Curry in the Instant Pot

Toss all your ingredients into the Instant Pot and let it do the work. Here’s a step-by-step guide:

1. Add chicken, curry paste, coconut milk, broth, and veggies to the Instant Pot.
2. Set the cooking mode and time, close lid, and set pressure valve to ‘Sealing’.
3. Relax while the Instant Pot takes care of everything.
4. Release pressure when done and stir before serving over rice or with naan bread.

Using an Instant Pot saves time and infuses delicious flavors. It also results in tender meat. Making Thai chicken curry in an Instant Pot is a great way to host a dinner party. Place all the ingredients into the Instant Pot and set the time. When done, release the pressure and enjoy! Pair with jasmine rice and papadums for a flavorful experience.

Step 6: Serving and Garnishing

Ready to bring your Instant Pot Thai Chicken Curry to life? Follow this 5-step guide, and add extra sizzle with a few unique garnishes.

1. Use a ladle to transfer cooked curry to a serving bowl.
2. Top with fresh cilantro leaves for a burst of freshness.
3. Squeeze lime juice for added tanginess.
4. Sprinkle toasted sesame seeds for crunch.
5. Serve hot with jasmine rice or naan bread.

For an extra kick, try thinly sliced red chilies. Be careful not to overpower the flavors.

Garnishing plays an essential role in Thai cuisine – it adds visual appeal and enhances the taste.

Enjoy a delicious dinner, and be prepared for food coma and leftovers!

Conclusion

The Instant Pot Thai Chicken Curry recipe is a great meal choice. It has the perfect mix of spices and chicken, and it’s very yummy! An Instant Pot makes it simple to make this tasty dish in your kitchen.

It’s also adaptable. Chicken is the main ingredient, but you can use other meats or tofu for a vegetarian version. You can also pick your favorite vegetables to customize the curry.

This recipe has a great blend of Thai flavors. Coconut milk, red curry paste, fish sauce, and lime juice all come together to make a yummy taste that will take you to Thailand. The coconut milk makes it sweet and the lime juice adds a tangy flavor.

A pro-tip: Serve the curry with steamed jasmine rice or naan bread. This will make the meal even better and help soak up the delicious sauce.

This Instant Pot Thai Chicken Curry recipe is a great way to make a special dinner for your family and friends. Give it a try and make your home-cooked meals amazing.

Frequently Asked Questions

1. What ingredients do I need to make Instant Pot Thai Chicken Curry?

To make Instant Pot Thai Chicken Curry, you will need the following ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 1 can (14 ounces) coconut milk
– 2 tablespoons red curry paste
– 1 tablespoon fish sauce
– 1 tablespoon brown sugar
– 1 tablespoon lime juice
– Salt and pepper to taste
– Fresh cilantro for garnish

2. How do I make Instant Pot Thai Chicken Curry?

Here’s a step-by-step guide to making Instant Pot Thai Chicken Curry:
1. Press the “Saute” button on your Instant Pot and heat the vegetable oil.
2. Add the onions and garlic, and sauté until fragrant.
3. Add the chicken pieces and cook until they are browned on all sides.
4. Add the red bell pepper, coconut milk, red curry paste, fish sauce, brown sugar, lime juice, salt, and pepper. Stir well to combine.
5. Close the Instant Pot lid and set the valve to the “Sealing” position.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes.
7. Once the cooking time is complete, allow a natural pressure release for 5 minutes, then carefully do a quick pressure release.
8. Stir the curry well and adjust the seasonings if needed.
9. Serve the Instant Pot Thai Chicken Curry over steamed rice and garnish with fresh cilantro.

3. Can I use other types of meat instead of chicken?

Yes, you can substitute chicken with other types of meat such as beef, shrimp, or tofu. Adjust the cooking time accordingly, depending on the type of meat you choose.

4. Is Thai curry spicy?

Thai curry can be spicy, depending on the amount of curry paste used. To control the spiciness, you can adjust the amount of curry paste or add more coconut milk to mellow it down. Taste as you go and adjust according to your preference.

5. Can I make Instant Pot Thai Chicken Curry ahead of time?

Yes, you can make Instant Pot Thai Chicken Curry ahead of time. After cooking, allow the curry to cool and store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.

6. Can I freeze Instant Pot Thai Chicken Curry?

Yes, Instant Pot Thai Chicken Curry can be frozen. Allow the curry to cool completely and transfer it to a freezer-safe container or freezer bags. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.