Instant Pot Thai Chicken Curry Recipes

INSTANT POT® RED THAI CURRY CHICKEN

Instant Pot® Red Thai Curry Chicken image

Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. Enjoy hot with jasmine rice. If you like, add Thai basil leaves.

Provided by Jessica DiPonziano

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 5

Number Of Ingredients 10

Ingredients

1 tablespoon cooking oil
2 tablespoons red curry paste, or more to taste
1 ½ pounds thin chicken breasts, cut into 1-inch strips
1 (14 ounce) can unsweetened light coconut milk
1 tablespoon fish sauce, or more to taste
1 tablespoon palm sugar
1 cup sliced yellow onion
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced orange bell pepper

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.

Nutrition Facts : Calories 382.5 calories, Carbohydrate 20.4 g, Cholesterol 77.5 mg, Fat 22 g, Fiber 1.6 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 597 mg, Sugar 6.5 g

INSTANT POT THAI CHICKEN CURRY

Instant Pot Thai Chicken Curry image

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 chicken curry is made in 30 minutes using ingredients you can find in most grocery stores. That's why we call it a curry in a hurry.

Provided by Instant Pot Eats

Categories Main

Time 30m

Yield 4

Number Of Ingredients 21

Ingredients

Part 1
1-2 tablespoons olive oil
1 medium onion, diced roughly
4-5 slices of ginger
2 garlic cloves, sliced
1.4 lb / 650 g diced chicken meat (breast and thighs)
1/3 cup red curry paste (less or more depending on the spice level)
2 teaspoons sugar (we used 1 tsp stevia sugar alternative)
1 tablespoon fish sauce
1 cup thickened coconut milk (coconut cream, see notes)
2/3 cup chicken stock (or water with 1/2 cube chicken stock)
Part 2
Juice of 1/2 lime
1 large carrot, sliced
1/2 large zucchini, sliced
1/2 head of broccoli, florets cut in halves
1 red pepper, sliced
To thicken: 2 tablespoons tapioca flour or arrowroot flour
1/4 cup coconut cream
1/4 cup chopped cilantro
Garnish: diced scallions/spring onions and more cilantro, optional

Steps:

Turn the Instant Pot on and press the Sauté button. Once the pot is hot, add the olive oil, onion, ginger and garlic and stir through. Cook for 1 minute, stirring, then add the chicken.
Add the curry paste and stir through the chicken. Now, add the sugar, fish sauce, coconut cream and chicken stock. Stir through well and press Cancel to stop the Sautéing.
Pop the lid on top and lock, making sure the valve is pointing to Sealing. Press Manual/Pressure Cook, HIGH pressure and set to 7 minutes. The Instant Pot will say ON and it will take about 5-10 minutes for the pressure to build up, after which the timer will start. Though, the curry will be cooking during the whole time.
Once the timer finishes, allow a couple of minutes for natural release, then use the quick release method (point the top valve to Venting) to let off the rest of the pressure. Be careful of the hot steam jet!
Open the lid and press the Sauté button again. Add juice of half a lime and stir through. Have a little taste. Add more salt or fish sauce if needed.
Add all the vegetables and cook on Sauté for 3-4 minutes, stirring a few times.
Dissolve the tapioca or arrowroot flour in 2 tablespoons of water. Stir into the curry to thicken the sauce. Finish adding the remaining coconut cream and then stir in cilantro.

Nutrition Facts : Calories 502 calories, Sugar 5.9 g, Sodium 984.1 mg, Fat 29.5 g, SaturatedFat 18.9 g, TransFat 0 g, Carbohydrate 18.2 g, Fiber 3.6 g, Protein 42.5 g, Cholesterol 119.8 mg

INSTANT POT® THAI-STYLE GREEN CURRY CHICKEN

Instant Pot® Thai-Style Green Curry Chicken image

This Thai-style chicken has a creamy green coconut curry sauce with just the right amount of spice, and is made quickly and easily in your Instant Pot®. It is delicious served with rice.

Provided by fabeveryday

Categories World Cuisine Recipes Asian Thai Main Dishes Curry

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

1 (13.5 ounce) can coconut milk
¼ cup chicken broth
3 tablespoons green curry paste
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
½ teaspoon dried basil
1 tablespoon vegetable oil
1 pound skinless, boneless chicken thighs, chopped into bite-sized pieces
1 lime, zested
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
6 ounces snow peas
1 red bell pepper, cut into thin strips
¼ cup chopped cilantro

Steps:

Mix coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil in a bowl with a whisk until smooth. Set aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add chicken and saute, stirring occasionally until browned, 3 to 4 minutes. Add lime zest, ginger, garlic, and jalapeno to the pot and cook, stirring, for 1 minute. Press Cancel.
Pour coconut curry mixture into the pot and stir well with a wooden spoon, scraping to loosen any browned bits from the bottom. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build before the cooking time begins.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the Saute function once more. Add snow peas and bell pepper and cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.

Nutrition Facts : Calories 427.1 calories, Carbohydrate 15 g, Cholesterol 68.8 mg, Fat 38 g, Fiber 3.2 g, Protein 27.4 g, SaturatedFat 21.2 g, Sodium 1088.4 mg, Sugar 6.7 g

INSTANT POT THAI CURRY CHICKEN

Instant Pot Thai Curry Chicken image

Make and share this Instant Pot Thai Curry Chicken recipe from Food.com.

Provided by Angela Polly

Categories Asian

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon red curry paste
2 tablespoons coconut oil
1 bell pepper, cut into long slices
1 inch gingerroot, finely chopped
3 garlic cloves, finely chopped
1 -1 1/2 lb Anjou pear, boneless skinless chicken breasts
2 cups spinach
1 (14 ounce) can coconut milk
salt and pepper

Steps:

On saute mode:.
In coconut oil, saute the Thai red curry paste with garlic, ginger, and peppers.
Add the fresh chicken (thighs would be good to use as well), salt and pepper.
Pour in 1-2 c chicken broth, place lid.
Manually pressure cook on high for 8 mins.
Quick release.
Add in spinach and coconut milk.
*Also would be good to try with shrimp instead of shrimp (adjust cook time) or other vegetables like broccoli, carrots, snow peas, etc.

Nutrition Facts : Calories 355.8, Fat 37.5, SaturatedFat 32.9, Sodium 34.7, Carbohydrate 7.3, Fiber 1.2, Sugar 1.1, Protein 3.8

INSTANT POT THAI GREEN CURRY CHICKEN

Instant Pot Thai Green Curry Chicken image

Taken from paintthekitchenred.com. Can turn out a bit spicy depending on the curry paste you choose. I recommend Mae Ploy.

Provided by Da Huz

Categories Thai

Time 35m

Yield 8 , 8 serving(s)

Number Of Ingredients 16

Ingredients

6 tablespoons thai green curry paste
2 teaspoons coriander powder
1 teaspoon cumin powder
1 onion, sliced
2 (14 ounce) cans coconut milk
2 lbs cubed chicken breasts
1/2 cup chicken broth
2 tablespoons fish sauce
2 tablespoons lime juice
1 green bell pepper, julienned
1 zucchini, julienned
2 cups fresh green beans, trimmed
1 (14 ounce) can bamboo shoots
4 keffir fresh lime leaves
1/2 cup Thai basil
add chicken, broth, fish sauce, and lime juice

Steps:

In your instant pot, saute curry paste with spices for 30 seconds, until fragrant.
Add onion and saute a couple of minutes.
And coconut milk, chicken, broth, fish sauce, and lime juice. Seal cooker, bring to pressure, and cook 4 minutes.
Do a quick release. Add bell pepper, zucchini, green beans, and bamboo shoots. Saute for about 5 minutes or until veggies reach your desired level of tenderness.
Add lime leaves and basil and serve with rice.

Nutrition Facts : Calories 431.4, Fat 32.2, SaturatedFat 21.9, Cholesterol 72.6, Sodium 491.7, Carbohydrate 10.7, Fiber 2.6, Sugar 4.2, Protein 28.7

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