5 Ingredient Easy Spicy and Sour Instant Pot Thai Yellow Curry

Spicy and Sour Instant Pot Thai Yellow Curry is a really easy and fast way to make a hearty soup for a starter or for the main course.  You can add protein to it if you want, in whatever amount you want but this is the basic soup without for now.  I am going for speed and simplicity here for the busy single or family.

The only semi-difficult ingredient to buy is the sour yellow curry paste.

As strange as it sounds, we bought it on accident, but it ended up being a happy accident.  I asked Mod to pick up Thai yellow curry paste and she thought that’s what this was.  It’s actually way spicier than typical yellow curry paste, so much so, we had to add coconut milk to cool ours down a bit.  You don’t have to do the same of course.

Modifications to make it healthier

I have noticed that the store bought curry pastes are usually pretty healthy and often don’t have many ingredients other than whole foods ones.  This one, however, has msg in it so I have a work around if you want to avoid MSG.  If you’re not worried about it you can skip ahead.  I really didn’t care much but here is how you can make your own yellow curry paste.  You will just add the juice of two limes to add the sour and a couple chopped Thai peppers if you want an equal level of heat, to our homemade yellow curry paste.  That will get you roughly the same flavor.  Here is our homemade yellow curry paste recipe.

Homemade Yellow Curry Paste

There are very simple instructions on the can which we only modified slightly to accommodate our needs.  Here are the ingredients and instructions, enjoy!

Ingredients:

• 1 4 ounce can of Maesri yellow sour curry paste
• 1-2 cups potatoes, cut into bite-sized pieces
• 2 tbsp olive or canola oil
• 2 cups water
• 1 lime cut into wedges for garnish *optional
• Thai peppers for garnish *optional
• 1 can lite coconut milk *optional

Instructions:

1. Turn the instant pot onto saute mode and add the oil.
2.  Once the oil is heated add the yellow sour curry paste.
3.   Saute the paste until fragrant and then add the potatoes and continue sauteing until the potatoes are slightly softened.
4.  Add the water before the paste starts to burn and mix well.
5.   If you already know you don’t want it very spicy go ahead and add the lite coconut milk now, otherwise you can wait and taste it after the pressure cycle to see if you like the heat or not.
6.  Make sure the pressure valve is shut and seal the lid.
7.  Push the cancel button and then select the pressure button.
8.   Close the lid and allow the machine to go through its cycle.
9.  Taste to see how you like the flavor and if it’s too spicy like it was for us, add the coconut now.  You can always add more so do it a bit at a time.
10.  Once it’s how you like it you can add the juice from the lime and garnish.

Printable Recipe Below

As always, we make our healthy Thai recipes as healthy and true to Thai flavors as we can.  We are always interested in how we can improve our recipes and hope to hear from you in the comments section below.  If you want to help us grow this into the IMDB.com of healthy Thai foods, be sure to share our blog and by all means give us suggestions or volunteer if you want.  Your health situation is fact dependent so if you have any concerns, when in doubt, check it out with your doctor or registered dietitian. Thanks for reading our blog so much.  You have now idea how much it means to us!

If you like this recipe you might also like one of these!

Super Simple 4 Ingredient Instant Pot Thai Yellow Curry

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