Name: Instant Pot Thai Red Curry Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tbsp oil; 1 onion, chopped; 3 garlic cloves, minced; 1 tbsp fresh ginger, minced; 1 red bell pepper, sliced; 1 cup sliced mushrooms; 1 tbsp red curry paste; 1 can (14 oz) coconut milk; 1 cup vegetable broth; 1 tbsp soy sauce; 1 tbsp brown sugar; 2 cups cooked chicken, sliced; 1 cup chopped spinach; 2 tbsp chopped fresh cilantro; 1 lime, juiced

Instant Pot Thai Red Curry Recipe

Avis Brice Modified: November 12, 2023

Photos of Instant Pot Thai Red Curry Recipe

How To Make Instant Pot Thai Red Curry Recipe

A spicy and flavorful Thai curry made in the Instant Pot, perfect for a quick weeknight dinner.

Preparation: 15 minutes

Cooking: 10 minutes under pressure

Total: 25 minutes

Serves:

Ingredients

1 tbsp oil
1 onion, chopped
3 garlic cloves, minced
1 tbsp fresh ginger, minced
1 red bell pepper, sliced
1 cup sliced mushrooms
1 tbsp red curry paste
1 can (14 oz) coconut milk
1 cup vegetable broth
1 tbsp soy sauce
1 tbsp brown sugar
2 cups cooked chicken, sliced
1 cup chopped spinach
2 tbsp chopped fresh cilantro
1 lime, juiced

Instructions

Turn on the Instant Pot and press Saute mode. Add oil, onion, garlic, ginger, red bell pepper, and mushrooms. Saute for 3-5 minutes until lightly browned.
Stir in the red curry paste and cook for another minute.
Add coconut milk, vegetable broth, soy sauce, and brown sugar. Stir to combine.
Add sliced chicken and spinach.
Close the Instant Pot lid and turn the venting knob to seal. Press Manual mode for 5 minutes.
Once the timer beeps, allow natural release for 5 minutes, then quick release the remaining pressure.
Stir in chopped cilantro and lime juice.
Serve hot with rice or noodles.

Nutrition

Calories : 380kcal
Total Fat : 28g
Saturated Fat : 17g
Cholesterol : 60mg
Sodium : 945mg
Total Carbohydrates : 13g
Dietary Fiber : 3g
Sugar : 7g
Protein : 22g

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