Instant Pot Thai Red Curry Potatoes

Name: Instant Pot Thai Red Curry Potatoes
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ lb (680 g) waxy potatoes (such as Yukon Gold or red potatoes), peeled and cut into 1.5-inch (4 cm) pieces; 1 can (13.5 fl oz / 400 ml) (400 ml) unsweetened full-fat coconut milk; ¾ cup (180 ml) water; 2 tablespoon (30 g) Thai red curry paste; ½ tablespoon (8 ml) fish sauce; 1 tablespoon (12 g) palm sugar or light brown sugar; 2 tablespoon (30 ml) fresh lime juice; ¼ cup (10 g) fresh Thai basil or sweet basil, roughly torn or left as whole leaves; 1 large (15 g) red Thai chilies or serrano peppers, thinly sliced with seeds (adjust amount to taste) (optional); to taste salt

From the MyKitchenBank Kitchen

Tender waxy potatoes braised in aromatic Thai red curry paste and coconut milk, finished with fresh basil and lime. This Instant Pot side dish comes together in minutes with minimal active work, delivering authentic Thai flavors with creamy, fragrant broth. Serve alongside rice, grilled proteins, or as a vegetarian main with noodles.

Prep: 10 min
Cook: 8 min
Wait: 12 min
Total: 30 min
Makes: 4 servings (about 1.5 cups per serving)

Save to My Kitchen Jump to recipe

Steps

Before you start

Cut potatoes into even 1.5-inch (4 cm) pieces so they cook uniformly
Have all ingredients measured and ready—the Instant Pot cooks fast
If using store-bought Thai red curry paste, taste it first to gauge heat level
Limes should be at room temperature for maximum juice

1
Sauté aromatics and curry paste
- Select the sauté function on your Instant Pot and turn the heat to medium.
- Let it heat for 1–2 minutes until warm.
- Spoon the curry paste directly into the pot and cook, stirring often with a wooden spoon, for 2–3 minutes.
- You want the paste to darken slightly and become fragrant, releasing its oils.
- This toasting step deepens the flavor.
+ Show details− Hide details
Ready when: Curry paste is deeply fragrant and slightly darkened
Tip: Don't skip this toasting step; it removes the raw, paste-like taste and builds aromatics
2
Build the braising liquid
- Pour the coconut milk and water into the pot, stirring well to dissolve the curry paste and create a smooth liquid.
- Add the fish sauce and palm sugar, stirring until the sugar dissolves.
- Scrape up any browned bits from the bottom of the pot—these add depth to the broth.
+ Show details− Hide details
Ready when: Liquid is smooth and fragrant with no visible curry paste chunks
Tip: If you see brown bits stuck to the bottom, deglaze with a splash of water first to prevent a burn warning
3
Add potatoes and pressure cook
- Add the cut potatoes to the pot and stir gently to coat with the curry liquid.
- Press cancel to turn off sauté mode.
- Close the Instant Pot lid and set the valve to sealed.
- Cook at high pressure for 8 minutes.
- Waxy potatoes like Yukon Gold will be tender but still hold their shape at this time.
+ Show details− Hide details
Ready when: Instant Pot beeps and pressure has built
Tip: Use waxy potatoes, not russets, so they don't fall apart during cooking
4
Natural release and quick release
- When the cook cycle ends, allow the pot to release pressure naturally for 4 minutes.
- Turn the valve to venting to quick-release any remaining pressure.
- Carefully open the lid, angling it away from you to avoid steam.
- The potatoes should be tender and the sauce should be creamy and fragrant.
+ Show details− Hide details
Ready when: Valve shows no pressure and potatoes are easily pierced with a fork
Tip: Let it natural-release first, then quick-release the rest, so potatoes stay intact
5
Season and finish
- Taste the curry and adjust the balance: add lime juice for brightness, a pinch of salt if needed, or more fish sauce for savory depth.
- Stir in the fresh basil, reserving a few leaves for garnish.
- If using fresh chilies, add most of them now, keeping some for garnish.
- The residual heat will slightly soften the basil while keeping it fresh.
+ Show details− Hide details
Ready when: Flavors are balanced—bright, savory, slightly sweet, and aromatic
Tip: Add lime juice bit by bit so you don't over-brighten; Thai curry benefits from balance, not tartness
6
Serve
- Ladle the potatoes and curry broth into bowls or shallow serving dishes.
- Garnish with remaining basil and sliced chilies if desired.
- Serve hot alongside jasmine rice, sticky rice, or with noodles for a more filling meal.
+ Show details− Hide details
Tip: The curry sauce thickens slightly as it cools, so serve while still warm and saucy

Good to know

Tips

Toast the curry paste before adding liquid—this step removes raw flavor and develops the aromatics; don't skip it
Use a full-fat coconut milk (not lite) for rich, authentic flavor and proper sauce consistency
Fresh Thai basil (with its slight licorice note) is preferable to sweet basil, but harder to find; substitute with cilantro for a different but delicious result
This recipe is easily doubled; increase the pressure-cook time to 10 minutes if cooking a full 3 lb (1.4 kg) of potatoes

Make ahead

Prepare the potatoes (cut into pieces) up to 4 hours ahead and store in cold water in the refrigerator to prevent browning. The curry paste and other ingredients can be measured into a small bowl ahead of time. However, the dish is best made and served fresh, as the basil and lime flavor brighten it most when just finished.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The potatoes and sauce separate slightly but recombine when reheated. Reheat gently on the stovetop over medium heat or in the microwave (covered) for 2–3 minutes, stirring occasionally. Do not freeze, as the texture of potatoes becomes mealy. Add a splash of fresh lime juice and torn basil after reheating to restore brightness.

Substitutions

fish sauce → soy sauce or tamari. Use the same amount (½ tablespoon). Fish sauce adds authentic funk; soy sauce is milder but still savory. If you prefer vegetarian, use soy sauce and taste to adjust saltiness.
fresh Thai basil or sweet basil → cilantro or mint. Thai basil has a slight anise note that cilantro and mint lack, but both provide fresh, herbaceous brightness. Use the same amount.
palm sugar or light brown sugar → honey or white granulated sugar. Palm sugar adds subtle caramel notes; honey adds floral sweetness; white sugar is neutral. All three balance the curry similarly. Use the same amount.
waxy potatoes (such as Yukon Gold or red potatoes) → sweet potatoes, carrots, or cauliflower florets. All cook in 8 minutes under pressure. Sweet potatoes add mild sweetness; carrots work well alongside potatoes; cauliflower is lighter. Adjust salt if using mainly sweet potatoes.