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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 peas. I like couscous or brown jasmine rice with this warm and comforting curry.
20 min
TOTAL TIME
1051
CALORIES
$2.10
PER SERVING
Instant Pot Thai Red Curry with Chickpeas
Ingredients
11 INGREDIENTS
4 SERVINGS
Red Thai Curry Paste
2 tbsp red thai curry paste
Fish Sauce
2 tsp fish sauce
Oil
1 tbsp oil
Lime Juice
1 tsp lime juice
Couscous
couscous
Green Onion
green onion
Canned Chickpeas
2 cans canned chickpeas
Shallots
2 whole shallots
Brown Sugar
2 tsp brown sugar
Frozen Peas
1 cup frozen peas
Canned Coconut Milk
2 cans canned coconut milk
Directions
10 STEPS
3 min
PREP TIME
17 min
COOK TIME
20 min
TOTAL TIME
View Directions on Piper Cooks
Health Info
Macros
193g
CARBS
63g
FAT
57g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
FISH
WHEAT
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Frequently Asked Questions
What is Thai Red Curry?
What ingredients do I need to make Thai Red Curry?
Can I make my own red curry paste?
What kind of meat or vegetables can I use?
How do I prevent my curry from being too spicy?
How do I make my curry thicker or thinner?
What are common mistakes to avoid when making Thai Red Curry?
How do I store leftover Thai Red Curry?