Made with a combination of aromatic herbs and spices, creamy coconut milk, and tender pieces of meat or vegetables, this curry is a perfect choice for a flavorful and comforting meal. In this post, we will walk you through the process of making this mouthwatering dish, including instructions for making it in an instant pot for those who prefer a quicker option.Â
Thai Red Curry Recipe
Thai Red Curry is a classic dish that is loved by many for its bold and spicy flavors. This recipe is easy to follow and can be made in under an hour, making it a great option for a quick weeknight dinner.
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Equipment
- Instant Pot Optional
- Wooden Spoon Or
- Spatula Optional
Ingredients
- 1 lb Boneless Chicken Breast Cut Into Bite-Sized Pieces, Or
- Tofu Optional
- 2 tbsp Red Curry Paste
- 14 oz Coconut Milk
- 1 cup Chicken Broth Or
- Vegetable Broth Optional
- 2 tbsp Fish Sauce
- 1 tbsp Palm Sugar Or
- Brown Sugar Optional
- 1 cup Red Bell Pepper Sliced
- 1 cup Baby Corn
- 1 cup Snow Peas
- 1 cup Thai Basil Leaves
- 1 cup Fresh Cilantro Leaves
- 1 tbsp Vegetable Oil
- Salt To Taste
- Rice Steamed, To Serve
Instructions
- Heat the oil in a large pot over medium-high heat. Add the red curry paste and stir until fragrant, about 1 minute.
- Add the chicken or tofu and stir-fry until lightly browned on all sides, about 3-5 minutes.
- Add the coconut milk, chicken or vegetable broth, fish sauce, and palm sugar. Stir until well combined.
- Add the red bell pepper, baby corn, and snow peas. Let simmer for 20-25 minutes, or until the vegetables are tender.
- Add the Thai basil and cilantro leaves, and stir to combine. Season with salt, to taste.
- Serve hot with steamed rice.
Instant Pot Instructions:
- Set the instant pot to sauté mode. Heat the oil in the pot and add the red curry paste. Stir until fragrant, about 1 minute.
- Add the chicken or tofu and stir-fry until lightly browned on all sides, about 3-5 minutes.
- Add the coconut milk, chicken or vegetable broth, fish sauce, and palm sugar. Stir until well combined.
- Add the red bell pepper, baby corn, and snow peas. Close the lid and set the instant pot to manual high pressure for 5 minutes.
- Once the cooking is done, let the pressure release naturally for 5 minutes, then do a quick release.
- Add the Thai basil and cilantro leaves, and stir to combine. Season with salt, to taste.
- Serve hot with steamed rice.
Notes
Note: The nutritional information is an estimate and may vary based on the specific ingredients and cooking methods used.
Nutrition
Serving: 0.25recipeCalories: 320kcalCarbohydrates: 13gProtein: 26gFat: 20gSaturated Fat: 15gCholesterol: 73mgSodium: 950mgFiber: 3gSugar: 5g
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Nutrition Facts
Thai Red Curry Recipe
Serving Size
0.25 recipe
Amount per Serving
Calories
320
% Daily Value*
Fat
20
g
31
%
Saturated Fat
15
g
94
%
Cholesterol
73
mg
24
%
Sodium
950
mg
41
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
26
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.
