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Home » Instant Pot Recipes » Chicken

Instant Pot Thai Chicken Curry

Published: Dec 5, 2019 · Modified: Jan 12, 2024 by Irena Macri · This post may contain affiliate links · 29 Comments

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This Instant Pot Thai chicken curry is quick and delicious, loaded with healthy protein and vegetables. Made with red curry paste and wholesome coconut cream, this curry recipe is dairy-free, Whole30, paleo and keto-friendly. This is an updated recipe! 


Instant Pot Thai Chicken Curry

We love all types of curries but a tasty Thai chicken curry would have to be on the top of the list. Making an authentic Thai curry can be a labour of love, especially if you make your own curry paste, but there is a much simpler and quicker way. This Instant Pot Thai curry is made in under 30 minutes using ingredients you can find in most grocery stores. That's why we call it a curry in a hurry.

This recipe is by no means an authentic version BUT it's delicious and pretty close to the real thing, if we may say so. Serve it up with cooked white rice, brown rice, cauliflower rice or enjoy it as a standalone stew.

Jump to:
  • CURRY MODIFICATIONS
  • HOW TO MAKE INSTANT POT THAI CHICKEN CURRY
  • Instant Pot Thai Chicken Curry

CURRY MODIFICATIONS

The curry is gluten-free, dairy-free and paleo-friendly. If you would like to make a vegetarian or vegan version, replace the meat with diced pumpkin, winter squash or sweet potatoes and feel free to add more vegetables; replace fish sauce with a teaspoon of sea salt and a splash of soy sauce. We used stevia sugar alternative for sweetness but you can omit that; you should still get some sweetness from the coconut cream/milk.

HOW TO MAKE INSTANT POT THAI CHICKEN CURRY

You will find the full list of ingredients, instructions and nutritional breakdown in the recipe card below. Watch this video to see just how easy it is to make this delicious chicken curry in the Instant Pot.

 
  • Curry paste: we used ready-made red curry paste but you could use green or Panang curry paste, or make your own. We used ⅓ cup because the brand of the paste isn't super hot but you might need to adjust the amount depending on the curry paste you use.
  • Coconut milk: Use full-fat coconut milk that is at least 60% coconut content (not the diluted drinking coconut milk). Refrigerate ahead of time so that the thickened milk (coconut cream) separates from the liquid. Using the thickened part will give you creamier curry but of course, you can also add the whole can with cream and liquid.
  • Stovetop method: If making this curry on a stovetop, repeat the first few steps and once all the ingredients are in the pot, simply cook over medium heat, covered with a lid, for 20-25 minutes.
Instant Pot Thai Chicken Curry (Gluten-free, Paleo)

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Instant Pot Thai Chicken Curry

Rate This Recipe

4.39 from 13 votes

Instant Pot Thai Chicken Curry

Making an authentic Thai curry can be a labour of love, especially if you make your own curry paste, but there is a much simpler and quicker way. This Instant Pot Thai chicken curry is made in 30 minutes using ingredients you can find in most grocery stores. That's why we call it a curry in a hurry.
Print Recipe Pin Recipe
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 4
Calories: 478kcal

Ingredients

Part one:

  • 1-2 tablespoons olive oil
  • 1 medium onion diced roughly
  • 4-5 slices of ginger
  • 2 garlic cloves sliced
  • 1.4 lbs. chicken breast and thighs, diced (650 g)
  • ⅓ cup red curry paste less or more depending on the spice level
  • 2 teaspoons sugar we used 1 teaspoon stevia sugar alternative
  • 1 tablespoon fish sauce
  • 1 cup coconut milk coconut cream, see notes
  • ⅔ cup chicken stock or water with ½ cube chicken stock

Part two:

  • Juice of ½ lime
  • 1 large carrot sliced
  • ½ large zucchini sliced
  • ½ head of broccoli florets cut in halves
  • 1 red pepper sliced
  • To thicken: 2 tablespoons tapioca flour or arrowroot flour
  • ¼ cup coconut cream
  • ¼ cup chopped cilantro
  • Garnish: diced scallions/spring onions and more cilantro optional

Instructions

  • Turn the Instant Pot on and press the Sauté button. Once the pot is hot, add the olive oil, onion, ginger and garlic and stir through. Cook for 1 minute, stirring, then add the chicken.
  • Add the curry paste and stir through the chicken. Now, add the sugar, fish sauce, coconut cream, and chicken stock. Stir through well and press Cancel to stop the Sautéing.
  • Pop the lid on top and lock, making sure the valve is pointing to Sealing. Press Manual/Pressure Cook, HIGH pressure and set to 7 minutes. The Instant Pot will say ON and it will take about 5-10 minutes for the pressure to build up, after which the timer will start. Though, the curry will be cooking during the whole time.
  • Once the timer finishes, allow a couple of minutes for natural release, then use the quick release method (point the top valve to Venting) to let off the rest of the pressure. Be careful of the hot steam jet!
  • Open the lid and press the Sauté button again. Add juice of half a lime and stir through. Have a little taste. Add more salt or fish sauce if needed.
  • Add all the vegetables and cook on Sauté for 3-4 minutes, stirring a few times.
  • Dissolve the tapioca or arrowroot flour in 2 tablespoons of water. Stir into the curry to thicken the sauce. Finish adding the remaining coconut cream and then stir in cilantro.

Notes

Curry paste: we used ready-made red curry paste but you could use green or Panang curry paste, or make your own. We used ⅓ cup because the brand of the paste isn't super hot, but you might need to adjust the amount depending on the curry paste you use.
Coconut milk: Use full-fat coconut milk that is at least 60% coconut content (not the diluted drinking coconut milk). Refrigerate ahead of time so that the thickened milk (coconut cream) separates from the liquid. Using the thickened part will give you creamier curry but of course, you can also add the whole can with cream and liquid.
Stovetop method: If making this curry on a stovetop, repeat the first few steps and once all the ingredients are in the pot, simply cook over medium heat, covered with a lid, for 20-25 minutes.

Nutrition

Calories: 478kcal | Carbohydrates: 20g | Protein: 40g | Fat: 27g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 103mg | Sodium: 645mg | Potassium: 1291mg | Fiber: 5g | Sugar: 9g | Vitamin A: 7684IU | Vitamin C: 119mg | Calcium: 108mg | Iron: 4mg
CourseMain
CuisineThai
KeywordChicken Curry, Curry, Dinner Recipes, Thai
Made this recipe?Mention @instantpoteats or tag #instantpoteats!

SAVE THIS THAI CHICKEN CURRY TO PINTEREST

Thai Chicken Curry Pressure Cooker Recipe

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Reader Interactions

Comments

  1. Lee

    December 30, 2022 at 1:34 am

    Doesn’t the coconut milk curdle?

    Reply
    • Instant Pot Eats

      January 11, 2023 at 8:17 pm

      Hey Lee, no it doesn't here 🙂

      Reply
    • Ashlee Hanson

      October 19, 2024 at 6:08 pm

      This is delicious I’ve made it many times. I’m cooking for my vegan friend so Can you sub tofu for the chicken and when would you put it in?

      Thanks!

      Reply
      • Ann Fabrizio

        November 15, 2024 at 8:14 pm

        I would cook the tofu separately (pan fry) or saute prior to pressure cooking then set aside. Add the tofu later after the curry is made.

        Reply
  2. Emily

    August 24, 2022 at 7:45 pm

    This looks amazing! Can't wait to try it. Question: Can you freeze this? I was thinking to make it, then freeze. Not sure how the sauce consistency holds up after thawing.

    Reply
  3. rochelle grusin

    July 25, 2022 at 1:08 pm

    can i make rice at the same time whilst the curry is cooking in the instant pot

    Reply
    • Ann Fabrizio

      September 7, 2022 at 7:25 pm

      Yes! That's the best part about using a pressure cooker. You can cook more than one item by doing a Pot in Pot method of stacked containers.

      Reply
  4. Rebekah

    January 18, 2022 at 5:36 am

    Question. I have rotisserie chicken from Costco that I would love to use instead. How do I modify with ready cooked chicken for stove top?
    Thanks!!

    Reply
    • Ann Fabrizio

      January 18, 2022 at 8:57 pm

      You can omit the chicken from the recipe and replace it with squash as an option. Then add the cooked chicken to the end. Or if you do want to do the whole process over stovetop, simply mix all the ingredients as a curry. This may take longer and the flavor won't be the same as the original recipe but still tasty.

      Reply
  5. Mel

    November 2, 2021 at 7:34 pm

    Doubled the recipe, Used yellow curry and added turmeric powder to this recipe. I will use a bit more hot peppers next time. My family loves it!

    Reply
    • Instant Pot Eats

      November 2, 2021 at 11:35 pm

      Thanks, Mel. Glad you enjoyed it and I can see how it would work with yellow or red curry instead of green too.

      Reply
  6. Atiya Hopkins

    September 16, 2021 at 12:54 am

    Delicious! I typically cannot eat curry. This was stupendous. I made pretty close to recipe except for the arrowroot ( I used corn starch to thicken).I would double the chicken next time and make it spicier.

    Reply
    • Instant Pot Eats

      September 20, 2021 at 3:29 am

      Thanks very much for the kind feedback, glad you loved it 🙂 Cornstarch is absolutely fine as well.

      Reply
  7. Sarah

    June 5, 2021 at 12:49 pm

    Delicious! Made this in our RV. Quick and easy recipe. I left out chicken stock and coconut cream. Also added 1/2 cup peanut butter from another recipe I use. Husband was quite pleased.

    Reply
  8. Karen

    January 22, 2021 at 7:49 pm

    What brand of Thai red curry paste did you use? I used Thai kitchen and it wasn’t as flavorful as I would have hoped. I did add a bit more fish sauce and a wee bit of salt. Any advice is appreciated. Thanks!

    Reply
    • Instant Pot Eats

      January 22, 2021 at 10:26 pm

      Maesri, it's a Thai brand I think. You can often find those in Asian stores, so it's probably more authentic and is a bit punchier in flavor. You do have to experiment with different pastes. I have in the past had to add more of a particular paste as it was a little mild.

      Reply
  9. Tracy Riqtoe

    January 17, 2021 at 5:21 pm

    Delicious! So easy to make and the flavors are incredible!
    Can it be doubled to fit in an Eight Quart Instant pot? Never seems to be enough for leftovers:)!

    Reply
    • Instant Pot Eats

      January 20, 2021 at 11:47 pm

      Yes, absolutely can be doubled. Thanks for the feedback.

      Reply
  10. J Brown

    December 30, 2020 at 1:48 pm

    It would be nice if this printed without the "Facebook/Twitter/Pinterest" share buttons covering the recipe.

    Reply
    • Instant Pot Eats

      January 2, 2021 at 6:34 am

      Thanks for your feedback, it's in our development pipeline to fix early this year.

      Reply
  11. Jess

    November 13, 2020 at 1:30 am

    Can you use canned coconut cream?

    Reply
    • instantpoteats

      November 22, 2020 at 6:06 am

      Yes, absolutely!

      Reply
  12. STEPHANIE MANNION

    February 11, 2020 at 1:17 am

    didn't see any notes on coconut cream/milk? can you use either?

    Reply
    • instantpoteats

      February 11, 2020 at 1:09 pm

      The notes are just below the video but I've added them below the recipe.

      Coconut milk: Use full-fat coconut milk that is at least 60% coconut content (not the diluted drinking coconut milk). Refrigerate ahead of time so that the thickened milk (coconut cream) separates from the liquid. Using the thickened part will give you creamier curry but of course, you can also add the whole can with cream and liquid.

      Reply
  13. Catherine Johns

    March 10, 2019 at 9:23 pm

    There are several references to see Notes, but I do note see notes anywhere. What is meant by 1+ 1/2 c coconut milk?

    Reply
  14. Gillian

    May 9, 2018 at 10:25 pm

    Hi! Just a note that if doing no-sugar version for paleo or Whole30, the fish sauce needs to be cut in half or 2/3. I didn't the first round and added 1/2 can more coconut milk to mellow out the fish taste a bit more.

    Reply
    • instantpoteats

      May 12, 2018 at 4:34 pm

      Thank you for the tip, Gillian!

      Reply
  15. Allison

    August 8, 2017 at 3:36 am

    I tried this recipe tonight, and while the sauce is absolutely delicious, the vegetables were overcooked mush! I am new to the Instant Pot, so despite my reservations about cooking vegetables so long, I followed the recipe. I will make it again, but I will lightly steam the veggies separately, and simmer them in after the meat has cooked.

    Reply
    • instantpoteats

      August 19, 2017 at 7:44 am

      Hey Allison, I hear ya. I actually need to modify the recipe as I've made it a few times since and experimented with the timings and what works well also is adding the veggies once the curry is done and setting the IP to Saute function for 5 minutes, and cooking them that way, especially things like broccoli or other greens.

      Reply

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