An easy, one pot, homemade Thai curry that’s layered with tons of incredible flavours! It’s nutritious and healthy but tastes like comfort food! This Instant Pot Thai curry is a restaurant quality dish, but super simple to make! Serve with rice, noodles or naan.
I have a ‘not so secret’ obsession with Thai flavours. If you’ve been following along on the blog for a while you may have tried my Spicy Thai Peanut Noodles or my Coleslaw Salad w/ Thai Peanut Dressing. (And if you haven’t, you really should, and soon.)
So naturally, it was time to share a Thai curry recipe too. It’s incredibly flavourful, and so simple to make in your hands off Instant Pot. And if you love curries, be sure to check out my chickpea mushroom curry too!
Here’s some of the many reasons you’ll love this!
- I may have mentioned once or twice that it is incredibly FLAVOURFUL! Rich coco-nutty flavours combined with fresh ginger, fresh garlic and red Thai curry paste for a mildly spicy, fresh bowl of absolute deliciousness!
- Low in calories! At only 224 calories for a generous portion (rice or naan not included) you can feel great about including this dish as part of a healthy diet.
- Simple. Don’t you just love an easy recipe? This Instant Pot Thai curry is a great dish you can prep ahead, and then toss into your pressure cooker when you’re ready to make dinner!
- This dish is naturally vegan and gluten free, but also nut free and allergen friendly. A great option for serving guests with different dietary needs and preferences. A simple swap makes it soy free too, if needed.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Start by gathering and chopping your ingredients.
Then using the sauté function on your pressure cooker, add the coconut oil (if using) and the chopped onion. (photo 1)
Sauté until softened, about 3-5 minutes, stirring often. Then add the minced ginger and garlic and mix well, sautéing for an additional 30 seconds or so. (photo 2)
Next, add all remaining ingredients to the pot, EXCEPT for the lime. Switch off the sauté function. (photos 3-4)
Give everything a very good mix, then close the lid and pressure cook for 3 minutes. (photo 5)
Once the timer completes, quick release the steam valve and open the lid once safe to do so. Squeeze in the lime juice and give everything another good stir. (photo 6)
Serve with white or brown rice, rice noodles, naan bread, or enjoy solo.
Garnish with lime wedges, cilantro, Thai basil, or parsley, if desired, and enjoy!
What if I don’t have an Instant Pot?
No Instant Pot? No problem! You can still make this delicious vegan Thai curry dish!
Follow the same directions – just sauté the onion in a large pot until softened. Then add the garlic and ginger and sauté 30 more seconds.
Next, you’ll add everything except the lime juice, mix well and simmer for about 10-12 minutes, or until broccoli and carrots are fork tender. Squeeze in the lime juice and enjoy.
How to peel and store ginger root
Peel your ginger using a spoon, I find this easier to maneuver through the grooves than a potato peeler. Peel around a one inch nub or so.
Then you may grate the ginger or cut off the nub and mince it with a garlic mincer, together with the garlic to save time.
To store ginger, dab dry any peeled/exposed pieces using a paper towel. Then place in a zip top bag, pushing out as much air as possible before sealing. Then store in the produce drawer of your refrigerator.
How long does it keep?
To store your Instant Pot Thai curry, keep your rice or noodles (if using) separate from the curry. Store in separate sealed containers in your fridge for up to 3 days. Reheat and enjoy.
Although you MAY freeze the curry, the veggies will get very soft, and I don’t love the texture, so freshly made is best.
What substitutions can I make?
- If you’re following a low fat diet. you may omit the coconut oil and sauté in veggie broth or water instead. You may also sub the coconut milk for a light version, however, keep in mind, you’ll have less coconut flavour.
- For soy free, skip the Tamari or soy sauce and add a little extra salt instead. Or, sub for coconut aminos.
- Don’t have broccoli? Swap for snap peas, green beans, cauliflower or kale.
- Although you CAN sub the fresh ginger and garlic for dry, I highly recommend using fresh here as it will alter the overall flavour profile of this Instant Pot Thai curry dish.
- Give your vegan Thai curry a protein boost by adding in a can of chickpeas or lentils.
- For extra spiciness, add half a teaspoon of cayenne pepper or chili flakes. I find this dish only mildly spicy, so if you like heat, make sure to add some extra spice.
- Use FRESH ginger and garlic for the best flavour results.
More delicious Instant Pot recipes
- Easy Mushroom Barley Soup – If you love mushrooms, you HAVE to try this one. It’s made with just a handful of ingredients, yet loaded with warm, umami, incredible flavour.
- Instant Pot Mexican Casserole – Rice and beans have never tasted this good! This EASY dump and start recipe is an absolute must try.
- Thai Peanut Chickpea Soup – Loving all things Thai? You’ll want to give this one a try. It’s pea-nutty deliciousness with chickpeas and veggies and comes together in no time!
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 1 tbsp coconut oil omit for oil free and sauté in water or broth
- 1 large yellow onion finely chopped
- 6 cloves garlic peeled and minced
- 1 tbsp fresh ginger grated or minced (approx 1" nub of ginger root)
- 2 red bell peppers sliced (or colour of choice)
- 2 large carrots sliced into strips
- 1 head broccoli cut into florets
- 1 cup low sodium vegetable broth
- 400ml can Thai Kitchen unsweetened coconut milk *you may use lite for less fat, but will also have less coconut flavour
- 5 tbsp Thai Kitchen red curry paste
- 2 tbsp tamari or soy sauce if not avoiding gluten
- 1 tbsp maple syrup
- 1/2 tsp black pepper
- 2 tbsp lime juice approx 1 large lime
- Serve with brown or white rice, noodles, or naan bread.
- Garnish with lime wedges, Thai basil, cilantro and/or sriracha, if desired.
- Prepare and chop all your veggies before you begin. Then set your Instant Pot to sauté and add the coconut oil (if using) and the chopped onion and sauté for 3-5 minutes, stirring often. Then add your minced/grated ginger and garlic to the pot, mix well and sauté another 30 seconds or so.
- Turn the pot off and add all remaining ingredients EXCEPT the lime juice. Mix well, close the lid and set the valve to the sealing position. Set your pot to manual or pressure cook (depending on your model) for 3 minutes on high pressure. It will take about 10 minutes to reach pressure and then begin counting down.
- Once complete, quick release the steam valve and open the lid once safe to do so. Squeeze the lime juice into your pot and mix well. Serve with rice, noodles, or naan bread and garnish with sriracha and fresh herbs, if desired.