Why You’ll Love This Instant Pot Chicken Red Curry Recipe
If you’re craving a comforting dish that bursts with flavor, you’ll love this Instant Pot Chicken Red Curry recipe. It’s a delightful blend of spices and ingredients that come together effortlessly.
The Instant Pot makes it a breeze, allowing me to enjoy tender chicken and vibrant veggies in no time. I can’t get enough of the creamy coconut milk and the rich, fragrant red curry paste that envelops everything in a warm embrace.
Plus, it’s versatile! I often serve it with rice, fresh herbs, and a sprinkle of chilis for that extra kick. Trust me; you’ll want this on your dinner table!
Ingredients of Instant Pot Chicken Red Curry
When it comes to whipping up a delicious meal in a jiffy, the ingredients for Instant Pot Chicken Red Curry are your best friends. This recipe is a symphony of flavors, and each ingredient plays its part beautifully. You’ve got your chicken, of course, but then there are the vibrant veggies and the star of the show—the red curry paste. It’s like a warm hug in a bowl, and the creamy coconut milk just seals the deal.
So, let’s gather everything you need, and you’ll be well on your way to making this comforting dish.
Here’s what you’ll need to make this mouthwatering curry:
- 2 lbs chicken thighs, cut into 1-inch pieces
- 1 cup yardlong beans, cut into 1-inch pieces
- 1 cup sliced bamboo shoot
- 1 red bell pepper, sliced
- 1 tablespoon vegetable oil
- 1 stalk lemongrass, cut into 3-inch pieces
- 2-3 kaffir lime leaves
- 1 (4-ounce) can red curry paste (I recommend the Maesri brand; it’s a winner)
- 1 cup water
- 2 teaspoons salt
- 1 (13 1/2 ounce) can coconut milk
- 1 tablespoon cornstarch
- 2 tablespoons water (for the cornstarch slurry)
- 1 teaspoon fish sauce
Now, let’s chat about these ingredients for a moment. You might be wondering about the bamboo shoots or the yardlong beans—are they really necessary? Well, yes and no. While they add a unique crunch and flavor, you can always swap them out for other veggies that you have on hand.
Think bell peppers, carrots, or even snap peas. The magic of this recipe is its flexibility. If you can’t find kaffir lime leaves, a little lime zest can do the trick. And don’t sweat the small stuff—cooking is all about making it your own.
Just remember, the more love and laughter you pour into your cooking, the better it will taste. So, let’s roll up our sleeves and get ready for the next step in making this delightful dish.
How to Make Instant Pot Chicken Red Curry
Here comes the fun part. Switch the Instant Pot back to sauté mode and add your prepped veggies, along with 1 (13 1/2 ounce) can of coconut milk****.
The creamy texture is where the magic happens. To thicken it up just a tad, whisk together 1 tablespoon of cornstarch** with 2 tablespoons of water** to make a slurry, and stir that in too.
Let everything bubble away for 2-3 minutes until the veggies are tender. Don’t forget to add 1 teaspoon of fish sauce**** right before serving for that umami kick.
Serve it hot over steamed rice, and garnish with fresh cilantro, Thai basil, and chilies if you’re feeling adventurous.
Enjoy your delicious creation, and remember, if it doesn’t turn out perfect, it’s just another cooking story to tell.
Instant Pot Chicken Red Curry Substitutions & Variations
While preparing Instant Pot Chicken Red Curry, you might want to customize the recipe to suit your taste or dietary needs.
For a lighter option, you can use chicken breasts instead of thighs or even swap in tofu for a vegetarian twist. If you’re not a fan of bamboo shoots, try adding zucchini or snap peas instead.
To kick up the heat, toss in some sliced Thai chilis or a dash of sriracha. For a creamier texture, consider using a full-fat coconut milk or add a splash of lime juice for freshness.
Enjoy experimenting with flavors!
What to Serve with Instant Pot Chicken Red Curry
What’s better than enjoying a comforting bowl of Instant Pot Chicken Red Curry?
I love serving it with fluffy steamed rice, which perfectly soaks up the rich, creamy sauce. Fresh cilantro and Thai basil add a burst of flavor, while sliced chilis bring a nice kick if you’re feeling adventurous.
You could also pair it with warm naan or rice noodles for an extra touch. If you want a revitalizing side, a simple cucumber salad with lime dressing balances the dish beautifully.
Trust me, these pairings elevate the experience and make every bite unforgettable!
Additional Tips & Notes
Pairing your Instant Pot Chicken Red Curry with the right sides enhances the overall meal experience.
I love serving it with jasmine rice; it soaks up the delicious sauce perfectly. For added freshness, sprinkle cilantro and fresh Thai basil on top. If you like heat, consider slicing up some fresh chilis.
Don’t forget to adjust the curry’s spiciness by using less red curry paste if you prefer a milder flavor.
Finally, this dish stores well in the fridge for a couple of days, so feel free to make a larger batch for easy leftovers!
Enjoy your flavorful creation!