Thai Red Curry

The ultimate combination of flavor, spice, and zing in our Thai Red Curry recipe that can be whipped up fast and easy in a multi-pressure cooker.


  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon minced chili pepper
  • ½ cup lentil beans
  • 2 slices ginger
  • 300g sweet pumpkin, cubed
  • 100g broccoli, head only
  • 1 tablespoon lime juice
  • 1 tablespoon chili sauce
  • 3 tablespoons curry powder
  • 2 cups water (360ml)
  • A little bit of minced cilantro (for garnish)


  1. Turn and secure the handle in locked position.
  2. Select [Browning fry] using [MENU] button, and set the level to 4 and cooking time to 5 minutes. Press [COOK] button.
  3. After preheating for a minute, add olive oil and onions, and cook until onions are translucent. Add and stir minced garlic, minced chili pepper, and chili sauce.
  4. Add and stir lentil beans, ginger, sweet pumpkin, broccoli, 2 cups water, and remaining sauces. Close the lid.
  5. Select [Multi cook] using [MENU] button, and set the level to 7 and cooking time to 50 minutes. Press [COOK] button.
  6. Once the cooker has finished cooking, serve on a plate.


We recommend a multi-pressure with a browning fry mode like CUCKOO's 5-Quart Premium Multi-Pressure Cooker (CMC-QSB501S) that ensures spices are toasted and fragrant!

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