Thai Red Curry Chicken (Stovetop or Instant Pot) Recipe
A simple delicious recipe for Thai Red Curry that can be made in an Instant Pot or on the stovetop! Make this with chicken, tofu or shrimp. Fast, healthy and full of incredible Thai flavor!
How to Make the Best Thai Red Curry Chicken (Stovetop or Instant Pot)
Thai red curry is a beloved Southeast Asian dish that brings together bold, aromatic flavors with creamy coconut richness. This versatile recipe can be made on the stovetop for everyday cooking or in an Instant Pot for quick weeknight dinners. The combination of red curry paste, fresh lemongrass, and kaffir lime leaves creates an authentic Thai flavor profile that’s restaurant-quality yet surprisingly easy to achieve at home.
What makes this recipe truly special is its flexibility. Whether you prefer chicken, shrimp, or a vegetarian approach with tofu, the curry base remains delicious. The key to success is using quality ingredients, particularly full-fat coconut milk and fragrant lemongrass, which elevate the dish from ordinary to extraordinary. Don’t skip the fish sauce—a tablespoon or two adds essential depth and umami that makes all the difference.
Serve this vibrant curry over jasmine rice and garnish generously with fresh Thai basil, bean sprouts, and lime wedges for an interactive dining experience. The bright citrus, peppery basil, and cooling sprouts balance the heat and creaminess perfectly, making every spoonful an adventure in flavor and texture.
Thai Red Curry Chicken (Stovetop or Instant Pot)
A simple delicious recipe for Thai Red Curry that can be made in an Instant Pot or on the stovetop! Make this with chicken, tofu or shrimp. Fast, healthy and full of incredible Thai flavor!
Ingredients
Main Curry
Optional Garnishes
Instructions
Preparation
- If making jasmine rice, start cooking it now.
- Prep the protein. Thinly slice the chicken and season with salt. Or make crispy tofu and set aside.
Cooking
- In a large Dutch oven or heavy bottom pot, heat oil over medium heat. Sauté the shallot, garlic, and lemongrass until fragrant, about 2-3 minutes. Add the red curry paste (start light, you can always add more to taste at the end) and fry for 1 minute.
- Add the coconut milk, bouillon cube, fish sauce, sugar and kaffir lime leaves. Stir to incorporate and bring to a gentle simmer.
- Add the sliced chicken and veggies. Simmer on low until veggies are tender and chicken is cooked through, roughly 5 minutes. Add the lime juice. Adjust salt to taste adding more fish sauce as needed. Add more curry paste if you like! Keep in mind, the flavors will mellow substantially when served over the rice. You want this punchy and flavorful!
Serving
- Ladle over the rice, top with bean sprouts, Thai basil and lime wedge. Serve with Thai chili flakes.
