📝 About This Recipe
Experience the vibrant, aromatic soul of Central Thailand with this streamlined Instant Pot version of a timeless classic. This recipe balances the 'four pillars' of Thai flavor—spicy, salty, sour, and sweet—using a rich coconut milk base infused with lemongrass and galangal. Utilizing the pressure cooker ensures the chicken is incredibly succulent while allowing the complex spices of the red curry paste to penetrate deeply into every ingredient in a fraction of the traditional time.
🥗 Ingredients
Aromatics and Base
- 4 tablespoons Red Curry Paste (Use a high-quality brand like Mae Ploy or Maesri for authenticity)
- 1/2 cup Coconut Cream (Skimmed from the top of a settled can of full-fat coconut milk)
- 3 cloves Garlic (Minced)
- 1 tablespoon Fresh Ginger or Galangal (Finely grated)
Main Components
- 1.5 lbs Chicken Thighs (Boneless, skinless, cut into 1-inch bite-sized pieces)
- 1 can (14 oz) Full-Fat Coconut Milk (Do not use 'Lite' coconut milk for best results)
- 1/2 cup Chicken Broth (Low sodium)
- 1 Red Bell Pepper (Sliced into thin strips)
- 1 can (8 oz) Bamboo Shoots (Sliced, rinsed and drained)
- 4 pieces Thai Eggplant (Quartered (or sub with zucchini))
Seasoning and Finishes
- 2 tablespoons Fish Sauce (Adjust to taste for saltiness)
- 1 tablespoon Palm Sugar (Finely chopped; can substitute with brown sugar)
- 4 pieces Kaffir Lime Leaves (Torn slightly to release oils)
- 1 tablespoon Fresh Lime Juice (Added at the very end)
- 1/2 cup Thai Basil Leaves (Whole fresh leaves)
- 2 pieces Fresh Red Chilies (Sliced diagonally for garnish)
👨🍳 Instructions
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1
Turn your Instant Pot to 'Sauté' mode (High/Normal) and wait for the display to read 'Hot'.
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2
Add the 1/2 cup of thick coconut cream (the solid part from the top of the can) to the pot. Stir for 1-2 minutes until it begins to bubble and the oil starts to separate slightly.
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3
Add the red curry paste to the coconut cream. Use a wooden spoon to break up the paste and fry it in the cream for 2 minutes until it becomes fragrant and turns a deep, dark red.
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4
Stir in the minced garlic and grated ginger (or galangal). Sauté for another 30 seconds, being careful not to let the garlic burn.
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5
Add the chicken pieces to the pot. Stir well to ensure every piece of chicken is thoroughly coated in the concentrated curry base.
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6
Pour in the remaining coconut milk from the can, the chicken broth, fish sauce, and palm sugar. Stir to combine, ensuring you scrape the bottom of the pot to prevent a 'Burn' notice.
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7
Add the kaffir lime leaves and the bamboo shoots. Stir once more.
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8
Secure the Instant Pot lid and set the valve to the 'Sealing' position. Cancel 'Sauté' and select 'Pressure Cook' (High) for 4 minutes.
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9
When the cooking time is finished, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for the remaining steam.
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10
Open the lid and turn the 'Sauté' mode back on. Add the sliced red bell peppers and Thai eggplant. Simmer for 3-4 minutes until the vegetables are tender-crisp.
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11
Turn off the heat. Stir in the fresh lime juice and the Thai basil leaves. The residual heat will wilt the basil and release its anise-like aroma.
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12
Taste the sauce. If you need more salt, add a splash more fish sauce; if it's too spicy, add a teaspoon more sugar.
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13
Remove the kaffir lime leaves before serving. Garnish with fresh red chili slices and a few extra basil leaves.
💡 Chef's Tips
For the best flavor, 'crack' the coconut cream by frying the paste in it until the oil separates; this is the secret to authentic Thai texture. If you cannot find kaffir lime leaves, use a teaspoon of fresh lime zest for a similar citrusy brightness. Always use chicken thighs instead of breasts for pressure cooking; they stay juicy and tender while breasts can become rubbery. If the curry is too thin for your liking after cooking, simmer it on Sauté mode for a few minutes with the lid off to reduce the liquid. Store leftovers in an airtight container for up to 3 days; the flavors often deepen and improve the next day.
🍽️ Serving Suggestions
Serve over a bed of steaming Jasmine rice to soak up the fragrant coconut sauce. Pair with a crisp, cold Singha or Chang beer to cut through the heat of the red chilies. Accompany with a side of Thai Cucumber Salad (Ajat) for a refreshing, vinegary contrast. A side of buttery Roti Prata is perfect for dipping into the remaining curry broth. For a low-carb option, serve over cauliflower rice or steamed bok choy.