Paleo Thai Red Curry Soup (Instant Pot) | Diane Sanfilippo

TAGS

Share this!

Comments 38

  1. YUM!! I saw this hit my email inbox today, and knew this is what we were having for dinner. Delicious! I did add an extra can of coconut milk after I released the pressure, and served over indian yellow rice. Really delicious – and super easy!! This is going in my regular recipe rotation.

  2. I loved the idea and general flavor profile of this recipe, but by letting the pressure release naturally (vs quick release) the kale turned out to be a goopy mess. 🙁

    1. How would you be able to identify kale as a goopy mess within a soup? The whole thing is liquid! You can also just add the kale at the very end after you release the steam and then let it sit in the hot water for 5 minutes.

      1. I would identify it by a slimy, overcooked texture. But your recommendation is exactly what I would likely do next time — just enough to soften the leaves.

        1. I just mean that experiencing that texture when it’s in a liquid is a very specific thing. Lots of folks have made the soup to their satisfaction as-written, and I didn’t personally find the kale to be that way. It’s all a matter of preference.

    1. Just fat and broth – though if you used a coconut milk without any additives that might happen more readily. Mine incorporated just fine and it seems others have as well. Which brand did you use? You can see in my photo isn’t not entirely unified either, though not like this. I’ve made it a few times now with the same result as my photo.

  3. This soup was AMAZING! I added a bit more of the curry paste because I love spices haha but this recipe is perfection!

  4. This soup is ridiculously good. I have made many meals in my instant pot, but this one is hands down my favorite! I’ve already made it twice; definitely going in the regular rotation! I added the kale after the soup was done and topped with avocado and jalapeños (not very Thai, but very delicious).

    1. Post
      Author

      Not sure exactly what the serving size is, we just divided it up into bowls 🙂 You can calculate macros based on the ingredients you use at a site like nutritiondata.com – yours may vary depending on the protein and coconut milk you use! 🙂

  5. Wondering if I can make this with escarole instead of kale? Maybe just add it in at the end? I have made before with kale and loved it, but I have escarole that needs to be used up. Thanks!

    1. Post
      Author
    1. Post
      Author
    1. Post
      Author
  6. I love Mae Ploy curry paste. It’s super dense and potent and makes the BEST Panang curry.. I do it in the instant pot.

    1) Sautee a whole chopped onion until it’s just translucent.
    2) While that’s happening, cream in a food processor an inch or two (to 2 T. each) of
    Ginger, Shallot, Garlic (Add liquid coconut oil if it isn’t rolling over onto itself and getting creamy in the processor)
    3) Throw that paste in with the translucent onions and let them create a crusty bit of fond on the bottom.
    4) Throw in 2 T of the curry paste and let that fond up, too
    5) Dump in two cans of coconut milk and start scraping up all that good crusty fishstuff
    6) Dump in a pound or so of chopped up chicken thighs – no bigger than an inch square
    7) Cram in as much veggie matter as will fit under the high-water mark on the inside of the bowl. I like to upturn a bag of TJ’s kale plus a bag of mushrooms and chopped bell peppers (As it cooks, the veggies will release water)
    8) Set it for 6-7 minutes depending on whether your chicken bits were 3/4 inch or 1 inch

    The advanced version is to cook the chicken in the coconut milk for 4 minutes and then pop it open and do all the veggie cramming for another 4 minutes for firmer veggie bits

  7. Hi Diane,
    So, I just got my new Instant Pot (Duo60)…I saw your recipe and decided to give it a try…..I am intimidated by my pot….I did read the instructions but it’s a little confusing, to tell you the truth….I was able to do the sauté part okay…although I wasn’t sure how long to sauté the vegetable for….then, when I pressed the soup button, I couldn’t figure out how to get it to 5 minutes….long story short, I did get it to cook under pressure….not sure how long, but I just turned it to keep warm and finally attempted to open the pot….the soup is DELICIOUS, what a wonderful flavor …..for my first instant pot experience, I think I did okay…..at least I got over my fear of using it…now I just have to read the instructions again and really figure it out. Thanks for a great soup recipe!

    1. Post
      Author
    1. Post
      Author
    1. Post
      Author

Leave a Reply

Your email address will not be published. Required fields are marked *