Go Back

Thai Red Curry with ChickenNagi Pressure Cooker Recipe

This vibrant Thai Red Curry with Chicken delivers bold, aromatic flavors using tender chicken thighs, creamy coconut milk, and authentic Thai ingredients pressure-cooked to perfection. A rich, warming meal ready in a flash.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 530 kcal

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!

Notes

For best flavor, use Maesri brand curry paste and fresh kaffir lime leaves. Leftovers store well for 3 days in the fridge or freeze without herbs and chili slices. Reheat gently to retain creaminess.