Instant Pot Chicken Red Curry Recipe

Name: Instant Pot Chicken Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken thighs, cut into 1-inch pieces; 1 cup yardlong beans, cut 1 inch pieces; 1 cup sliced bamboo shoot; 1 red bell pepper, sliced (optional); 1 tablespoon vegetable oil; 1 stalk lemongrass, cut into 3 inch pieces; 2 -3 kaffir lime leaves; 1 (4 ounce) can red curry paste (Maesri brand); 1 cup water; 2 teaspoons salt; 1 (13 1/2 ounce) can coconut milk; 1 tablespoon cornstarch; 2 tablespoons water; 1 teaspoon fish sauce

Servings: persons

2 lbs chicken thighs, cut into 1-inch pieces
1 cup yardlong beans, cut 1 inch pieces
1 cup sliced bamboo shoot
1 red bell pepper, sliced (optional)
1 tablespoon vegetable oil
1 stalk lemongrass, cut into 3 inch pieces
2 -3 kaffir lime leaves
1 (4 ounce) can red curry paste (Maesri brand)
1 cup water
2 teaspoons salt
1 (13 1/2 ounce) can coconut milk
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon fish sauce

1
Set the instant pot on saute and boil the bamboo for 5 minutes. Drain and set aside.
2
Rinse the inner pot and set on saute mode on high. Add in the vegetable oil, lemongrass, kaffir lime leaves and red curry paste. Saute for 1-2 minutes and then stir in the chicken. Saute for another 1 minute.
3
Add in 1 cup of water and make sure nothing is stuck to the pot. Add in bamboo and salt. Cook on high pressure for 5 minutes and NPR for 5 minutes. Use this time to prep the vegetables and to make a cornstarch slurry by adding 2 tbsp of water to the cornstarch.
4
When the pin drops, open the lid and switch to saute mode on high. Add your vegetables, coconut milk and cornstarch slurry. Boil for 2-3 minutes until vegetables are tender. Add fish sauce right before serving.
5
Serve with steamed rice, cilantro, fresh Thai basil and chilis.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs chicken thighs, cut into 1-inch pieces, 1 cup yardlong beans, cut 1 inch pieces, 1 cup sliced bamboo shoot, 1 red bell pepper, sliced (optional), and more.

Yes, Instant Pot Chicken Red Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Instant Pot Chicken Red Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions