With its Southeast Asian, creamy, and slightly spicy qualities, this Thai red curry with veggies is the delightful and healthy dish you’ve been craving! It’s consistently good and can be made in various ways.
Thai red curry: what is it?
Thai red curry with vegetables is a Thai meal that includes vegetables, coconut milk, and red curry paste. Proteins like beef or tofu are often used as well. The outcome is a curry that is very soupy and goes wonderfully with steamed rice.
Thai curry can also be classified into two categories: red curry and green curry. Due of their similar flavors and processes, many people are ignorant of the differences between the two forms of curry.
Thailand is a Buddhist nation, thus a lot of its cuisine is suited for vegetarians and vegans. However, vegans and vegetarians should avoid Thai curries because they often contain shrimp paste or fish sauce.
The components of Thai Red Curry
The recipe I’m showing this time is a quick Thai Red Curry Chicken
- 1 tablespoon cooking oil
- 2 tablespoons red curry paste, or more to taste
- 1 ½ pounds thin chicken breasts, cut into 1-inch strips
- 1 (14 ounce) can unsweetened light coconut milk
- 1 tablespoon fish sauce, or more to taste
- 1 tablespoon palm sugar
- 1 cup sliced yellow onion
- 1 cup sliced red bell pepper
- 1 cup sliced yellow bell pepper
- 1 cup sliced orange bell pepper
Cooking Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil Activate a multipurpose pressure cooker (like the Instant Pot) and choose the Sauté setting. To the hot pot, add the oil and red curry paste. Sauté for 30 seconds. Mix the curry paste thoroughly with the chicken. Add the coconut milk. Shut the lid and secure it. As directed by the manufacturer, choose high pressure and set a two-minute timer. Give the pressure ten to fifteen minutes to build.
- As directed by the manufacturer, release pressure using the natural-release approach over a period of 10 to 40 minutes.
- Open the lid and take it off. Add palm sugar and fish sauce and stir. Add bell peppers and onion and stir until completely blended. Choose the Saute function. To keep the vegetables crisp, bring the curry to a mild boil and simmer it for only two to three minutes.
The recipe is from: Instant Pot Red Thai Curry Chicken
Storage Recommendation
Thai curries store quite well, making them ideal for dinner prep. Follow these easy storage guidelines:
- Fridge: Leftover curry will last in the fridge for up to 6 days in an airtight container.
- Freezer: Once completely cooled, transfer to a freezer-safe bag or container for up to 3 months.
- Thaw: Thaw the curry in the fridge overnight when you’re ready to eat it again.
- Reheating: Heat your desired serving in a pot over medium until completely warmed.
Thai curries come in a large spectrum, so experimenting with new taste combinations is always enjoyable. Enjoy testing with different components to see which ones work best for you.
Frequently Asked Questions
Is it feasible to exchange standard coconut milk for light coconut milk?
You surely can! The meal will taste richer and creamier if regular coconut milk is used. Use only light coconut milk if you desire a softer taste.
In the vegan version, what may I use in place of fish sauce?
For a comparable fresh taste, you can use sesame paste or soy sauce instead. An alternative is to use a solution of miso paste and a tiny bit of water.
How can I add more or less spice to a curry?
Add extra red curry paste or chopped Thai chili peppers for a spicier curry. Reduce the quantity of curry paste and balance the heat with more coconut milk or a teaspoon of sugar to make the curry taste lighter.
Red Thai Curry Chicken
Ingredients
- 1 tablespoon cooking oil
- 2 tablespoons red curry paste or more to taste
- 1 ½ pounds thin chicken breasts cut into 1-inch strips
- 1 14 ounce can unsweetened light coconut milk
- 1 tablespoon fish sauce or more to taste
- 1 tablespoon palm sugar
- 1 cup sliced yellow onion
- 1 cup sliced red bell pepper
- 1 cup sliced yellow bell pepper
- 1 cup sliced orange bell pepper
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil Activate a multipurpose pressure cooker (like the Instant Pot) and choose the Sauté setting. To the hot pot, add the oil and red curry paste. Sauté for 30 seconds. Mix the curry paste thoroughly with the chicken. Add the coconut milk. Shut the lid and secure it. As directed by the manufacturer, choose high pressure and set a two-minute timer. Give the pressure ten to fifteen minutes to build.
- As directed by the manufacturer, release pressure using the natural-release approach over a period of 10 to 40 minutes.
- Open the lid and take it off. Add palm sugar and fish sauce and stir. Add bell peppers and onion and stir until completely blended. Choose the Saute function. To keep the vegetables crisp, bring the curry to a mild boil and simmer it for only two to three minutes.
