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Instant Pot Thai-Style Red Curry Chicken

BY: Katie Osborne
This Instant Pot Thai-style red curry chicken is rich, creamy, and full of bold flavor—made easy with tender chicken, coconut milk, and red curry paste. It’s a quick, comforting meal that tastes like takeout but comes together in under 1 hour.
Servings 6 people
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

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.

Course: Dinner
Keywords: easy Thai red curry, Instant Pot red curry chicken, quick red curry chicken recipe, Thai red curry chicken
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