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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
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Ingredients
11 INGREDIENTS
4 SERVINGS
Fish Sauce
2 tsp fish sauce
Oil
1 tbsp oil
Couscous
couscous
Green Onion
green onion
Canned Coconut Milk
2 cans canned coconut milk
Canned Chickpeas
2 cans canned chickpeas
Brown Sugar
2 tsp brown sugar
Red Thai Curry Paste
2 tbsp red thai curry paste
Frozen Peas
1 cup frozen peas
Lime Juice
1 tsp lime juice
Shallots
2 whole shallots
Directions
10 STEPS
3 min
PREP TIME
17 min
COOK TIME
20 min
TOTAL TIME
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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?