Discover this homemade Thai-inspired dish with flavorful Red Curry paste. Customize with your favorite veggies!
Today when I was at the grocery store, I saw this bottle of Thai red curry paste and I thought to myself, hey I can make a thai-inspired restaurant quality dish at home for a fraction of the cost!
Drawing inspiration from my favorite Indian curry recipe, I put together a delicious and aromatic meal for my family.
Join me as I share how a simple grocery store find turned into a homemade dish that brings the flavors of Thailand to our dinner table. I used cauliflower as the vegetable because that’s what I had in the fridge, but eggplant would be more delicious if you have it!
Ingredients:
- 1 medium onion, diced
- 5 cloves garlic, minced
- 1 tsp ginger powder
- 3 tbsp your Choice of oil, I used evoo
- 4 tbsp red chili paste
- 2 cups water
- 4 tsp Chicken bouillon
- 1 package chicken drumsticks, fresh or frozen
- 1 head cauliflower
- Juice from 1 lime
- 1 Can coconut milk
- Salt and pepper
- 1 bunch Cilantro, chopped
- 3 cups cooked rice
How to Make Thai-Inspired Red Thai Curry Chicken at home:
1. Turn on the Instant Pot to sauté mode.
2. Add oil, diced onion, and garlic. Sauté for 2 minutes.
3. Add ginger powder and cook for an additional 1 minute.
4. In a large measuring cup, combine 2 cups of water.
5. Use 1/2 cup of water to deglaze the pan.
6. Add chicken bouillon to the measuring cup with water. Mix well.
7. Pour the chicken base water into the Instant Pot. Stir to combine.
8. Add red curry paste and mix thoroughly.
9. Cut the lime into wedges, squeeze the juice into the measuring cup, and set aside, removing any seeds.
10. Insert the tray into the Instant Pot, place chicken inside, and close the lid.
11. Pressure cook for 20 minutes for fresh or 40 minutes for frozen chicken.
12. Wash and cut cauliflower into bite-sized pieces.
13. Wash and chop cilantro. Set Aside.
14. When the cooking cycle is complete, manually release pressure.
15. Open the lid, stir slightly, and add cauliflower pieces on top. Pressure cook for an additional 5 minutes. Once the cooking cycle is complete, do a manual release.
16. Pour in lime juice and coconut milk. Gently stir to combine.
17. Carefully remove the metal tray, ensuring the chicken mixes into the sauce along with the cauliflower.
18. Season with salt and pepper to taste.
19. Serve over cooked rice, garnished with chopped cilantro.
Instant Pot Thai-Style Red Curry Chicken
Equipment
Ingredients
- 1 medium diced white onion
- 5 cloves minced garlic
- 1 teaspoon powdered ginger
- 3 tablespoons extra virgin olive oil
- 4 tablespoons red chili paste
- 2 cups water
- 4 teaspoon chicken bouillon
- 1 package chicken drumsticks
- 1 head cauliflower
- 2 tablespoons lime juice
- 1 can coconut milk
- salt and pepper
- 1 bunch chopped cilantro
- 3 cups cooked rice
Instructions
- Turn on the Instant Pot to sauté mode.
- Add oil, diced onion, and garlic. Sauté for 2 minutes.
- Add ginger powder and cook for an additional 1 minute.
- In a large measuring cup, measure 2 cups of water.
- Use 1/2 cup of water to deglaze the pan.
- Add chicken bouillon to the measuring cup with water. Mix well.
- Add red curry paste and mix thoroughly.
- Pour the chicken base water into the Instant Pot. Stir to combine.
- Cut the lime into wedges, squeeze the juice into the measuring cup, and set aside, removing any seeds.
- Insert the tray into the Instant Pot, place chicken inside, and close the lid.
- Pressure cook for 20 minutes for fresh or 40 minutes for frozen chicken.
- Wash and chop cilantro. Set Aside.
- Wash and cut cauliflower into bite-sized pieces.
- When the cooking cycle is complete, manually release pressure.
- Open the lid, stir slightly, and add cauliflower pieces on top. Pressure cook for an additional 5 minutes. Once the cooking cycle is complete, do a manual release.
- Carefully remove the metal tray, allowing the chicken and cauliflower to mix into the sauce.
- Pour in lime juice and coconut milk. Gently stir to combine.
- Season with salt and pepper to taste.
- Serve over cooked rice and garnish with chopped cilantro.
Nutrition information is estimated and does not adhere to U.S. FDA NLEA guidelines.
