Instant Pot Thai Red Curry with Chickpeas

5 from 3 votes

Instant Pot Thai Red Curry with Chickpeas

Easy creamy curry dish made in your pressure cooker with Thai Red Curry paste, chickpeas, and coconut milk. 9 simple ingredients that are mostly pantry items plus the shallot and frozen (or canned) peas. I like couscous or brown jasmine rice with this warm and comforting curry.

Prep Time3

Cook Time17

Total Time20

Course: Main Dish

Cuisine: Thai

Servings:

Calories: 454kcal

Author: Jacqueline Piper

Ingredients

1 tablespoon oil
2 shallots diced
2 tablespoons red Thai curry paste I prefer Thai Kitchen
2 cans coconut milk 15 oz
2 cans chickpeas 15 oz
2 teaspoons fish sauce
2 teaspoons brown sugar
1 teaspoon lime/lemon juice
1 cup frozen peas or canned peas
couscous or rice for serving, optional
green onion or cilantro for serving, optional

Instructions

Set your instant pot to saute, or use a small frying pan over medium.
Add the oil and then the shallots. Cook for about 3 minutes, until shallots are softening and turning brown. Next, add the curry paste and cook for a minute or so.
Add a tablespoon or two of the cream at the top of the coconut milk can and cook for a minute or so. Then add the rest of the coconut milk, chickpeas, fish sauce, brown sugar, and lemon or lime juice.
Set to pressure cook on high for 12 minutes.
Use the natural pressure release and then open the lid. Set to saute and add the frozen peas. Cook for 3 minutes or so and then serve along with rice with chopped green onions or cilantro on top.

Notes

I like this served on top of couscous, Israeli couscous and brown jasmine rice.
I like to serve a vegetable on the side and some bread like chapati or naan bread.

*Nutritional information is an estimate and intended for informational purposes only, and not to be used as medical or dietary advice. Estimate is per serving and without rice and cilantro.

Nutrition

Calories: 454kcal