Steam curls up from the valve and your stomach starts talking back. You catch that faint hiss and feel that excitement bubbling inside. It’s the kinda sound you know means dinner’s about to be amazing.
You glance over and see the float valve sitting proud on top, and you know your pressure cooker is doing its job. No fuss, just the promise of tender chicken and creamy curry waiting on the other side.
As the valve hisses softly, your mouth waters thinking about the rich coconut milk mingling with the tang of kaffir lime and the zing of lemongrass. This ain’t your usual curry, it’s something that’s worth every second you wait.
Why Your Cooker Beats Every Other Pot
- You get real fast cooking with that sealed up pressure — way quicker than simmering on the stove forever. Try high protein chicken lentil soup for another quick cooker meal.
- Pressure keeps all those awesome flavors locked inside, no letting them sneak away as steam. Like with our creamy chicken enchiladas.
- The float valve shows you exactly when it’s ready, so you don’t gotta guess the timing.
- Quick release means no waiting around for the pot to cool down when you’re hungry now.
- Natural release lets things finish slow and gentle, making meat extra tender.
- It’s basically a one-pot wonder, saving you from too many dishes piling up.
Everything You Need Lined Up
- 5 to 6 tablespoons Thai red curry paste — store bought Maesri brand works great for this kinda thing.
- Two big garlic cloves minced real fine, you want all that flavor going into the sauce.
- Fresh ginger grated up, about 2 teaspoons, adds that spicy warmth you gotta have.
- A tablespoon of lemongrass paste or fresh chopped lemongrass — this stuff gives the dish its bright punch.
- Three tablespoons vegetable oil to sauté the base, but peanut or canola works fine too.
- A cup of low sodium chicken broth to keep that broth depth rich and savory.
- Full fat coconut milk, 400 ml, for that creamy dreamy texture.
- Six kaffir lime leaves, don’t skip these or your curry loses part of its soul.
- A tablespoon sugar — white, brown, or palm sugar will do, just enough to balance sweet and spicy.
- A couple teaspoons fish sauce, with more to taste later if you feel it needs a little boost.
- About 350 grams of chicken thighs, boneless and skinless, sliced thin so they cook fast and stay tender.
- Heaped cup of pumpkin or butternut squash cubed, gives sweetness and body to your curry.
- 120 grams green beans trimmed, cut to bite size for some snap and color.
- Thai basil leaves, about a dozen, added at the end to bring fresh herbal notes.
- Fresh red chili slices for that kick, small ones are spicy, big ones less so, your call.
- Fresh coriander leaves just to finish, cuz you wanna fresh green hit on top.
- Steamed jasmine rice to soak all that goodness up when you serve.
How It All Comes Together Step by Step
First, you heat up your oil in the pressure cooker on the sauté mode or just on medium heat if it’s a stovetop model. Toss in the minced garlic, ginger, and lemongrass paste and stir around for a minute or two till you can smell that fragrance lighting up your kitchen.
Next up, stir in your Thai red curry paste. Keep moving it around for 2 to 3 minutes until you see the oil start to separate from the paste. That’s your sign it’s releasing all those tasty flavors.
Pour in the chicken broth, then stir well and use your spoon to scrape any bits stuck to the bottom so you don’t get a burn notice later. Add the coconut milk, kaffir lime leaves, and sugar, then give everything a good stir.
Close up the lid, making sure that float valve has popped up and seal is set. Bring it up to pressure and let it cook for 7 minutes. You’ll hear that valve hiss just like you noticed earlier.
When the cooking’s done, do a quick release of the pressure so you can open it right away. Add in your chicken slices, pumpkin cubes, and green beans. Stir them in so they get coated in the curry sauce.
Put the lid back on but this time don’t seal it for pressure cooking. Just simmer on low for about 10-15 minutes till chicken is cooked through and vegetables are tender. Pull out kaffir lime leaves before serving. Garnish with basil, chili slices, and coriander leaves, then spoon it over steamed jasmine rice and dig in.
Smart Shortcuts for Busy Days
- If you’re short on time, use store bought Thai red curry paste instead of making your own. It works real good and saves a bunch of hassle.
- Pre-minced garlic and grated ginger in jars can cut prep time. Not quite fresh, but hey, it’s close enough.
- Grab pre-cut pumpkin or butternut squash from the store's fresh veggies section if you don’t wanna cube it yourself.
- Cook your jasmine rice in bulk ahead of time, keep it in fridge, then just heat it up with the curry when you’re ready to eat.
The Flavor Experience Waiting for You
First thing you notice is that rich, creamy texture from the coconut milk swirling with the bright tartness from kaffir lime leaves. It’s kinda soothing but with real depth. You can get inspired by our lemon herb quinoa with chickpeas for fresh, bright flavors too.
The lemongrass and ginger give it a fresh zing that wakes up your senses right away without being shouty about it. It’s like a perfect balance between calming and exciting.
Then you get that sweet hint from the pumpkin, adding a soft, mellow layer to the curry that hugs your taste buds. The chicken thigh pieces stay juicy and tender, absorbing every bit of the sauce.
Last but not least, the Thai basil and fresh chili slices add that herbal, slightly spicy finish that keeps you coming back for more. It’s a bowl full of flavors that just works on every level.
Keeping Leftovers Fresh and Ready
After you’re done feasting, store any leftover curry in an airtight container in the fridge. It’ll keep good for up to 3 days so you can enjoy that tasty goodness again real quick.
When reheating, use a low heat setting to warm it slowly so the coconut milk doesn’t separate. Stir it gently to bring it back together nice and creamy.
If you wanna freeze some, put it in a freezer-safe container but leave out the fresh herbs and chili. Add those fresh when you reheat so they stay bright and tasty.
Thaw frozen curry overnight in the fridge then heat up slowly for best flavor and texture. You’ll get that same comforting curry experience like fresh made.
The FAQ Section You Actually Need
- Can I use chicken breast instead of thighs? Yeah, you can but thighs stay moister and tender in the pressure cooker. Breast will cook faster but can dry out if you’re not careful.
- What’s the difference between quick release and natural release? Quick release means you open the valve and let steam out fast, good for veggies. Natural release is where you wait for the pressure to drop on its own, which makes meat tenderer.
- Can I make this curry vegan? Totally, just swap chicken for tofu or veggies and use vegetable broth instead of chicken. Skip fish sauce or replace with soy sauce.
- Do I need fresh kaffir lime leaves? They’re best but if you can’t find them, a little lime zest helps, but it won’t be exactly the same.
- Why is my curry watery? Probably you added too much broth or coconut milk, or didn’t cook it down enough. You can simmer a bit longer with the lid off to thicken it up.
- Any tips to get the most flavor from the curry paste? Cook it in oil at the start till the oil separates. That really brings out the depth and richness you want.
Thai Red Curry with ChickenNagi Pressure Cooker Recipe
Equipment
- 1 Mixing bowl for holding ingredients
Ingredients
Main ingredients
- 5 to 6 tablespoon Thai red curry paste Maesri brand or similar
- 2 cloves Garlic minced
- 2 teaspoon Fresh ginger grated
- 1 tablespoon Lemongrass paste or fresh chopped
- 3 tablespoon Vegetable oil or peanut or canola
- 1 cup Chicken broth low sodium
- 400 ml Coconut milk full fat
- 6 Kaffir lime leaves
- 1 tablespoon Sugar white, brown or palm
- 2 teaspoon Fish sauce more to taste if needed
- 350 g Chicken thighs boneless, skinless, sliced thin
- 1 cup Pumpkin or butternut squash cubed
- 120 g Green beans trimmed and bite-sized pieces
- 12 Thai basil leaves
- Fresh red chili slices to taste
- Fresh coriander leaves for garnish
- Steamed jasmine rice for serving
Instructions
Instructions
- Heat oil in pressure cooker on sauté or stovetop over medium heat. Add garlic, ginger and lemongrass paste. Stir for 1-2 minutes until fragrant.
- Add Thai red curry paste. Stir for 2-3 minutes until oil separates from the paste.
- Add chicken broth and deglaze bottom. Stir well. Then add coconut milk, kaffir lime leaves, and sugar. Stir everything together.
- Close lid and bring to pressure. Cook on high pressure for 7 minutes. Then do a quick release.
- Add chicken slices, pumpkin, and green beans. Stir to coat in sauce.
- Put lid back on (not sealed for pressure). Simmer on low 10–15 minutes until chicken is cooked and vegetables are tender. Remove kaffir lime leaves.
- Stir in Thai basil leaves. Adjust seasoning with extra fish sauce or sugar if desired.
- Serve curry over steamed jasmine rice.
- Garnish with red chili slices and coriander leaves. Enjoy!
