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.

5 from 2 votes

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Prep Time 15

Cook Time 30

Instant Pot Cook Time: 15

Total Time 45

Course Dinner, instant pot, Lunch, Sauces

Cuisine Asian, Thai

Servings people

Calories 320 kcal

Equipment

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

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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

Keyword African rice, baby corn, basil, bell pepper, broth, chicken broth, cilantro, coconut milk, curry, red curry, snow peas, thai, Thai Red Curry, vegetable broth

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