Instant Pot Thai Chicken Curry

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.

 

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 1/3 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

Instant Pot Thai Chicken Curry

  • Author: Instant Pot Eats
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Thai

Description

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.


Ingredients

Part 1
1-2 tablespoons olive oil
1 medium onion, diced roughly
4-5 slices of ginger
2 garlic cloves, sliced
1.4 lb / 650 g diced chicken meat (breast and thighs)
1/3 cup red curry paste (less or more depending on the spice level)
2 teaspoons sugar (we used 1 tsp stevia sugar alternative)
1 tablespoon fish sauce
1 cup thickened coconut milk (coconut cream, see notes)
2/3 cup chicken stock (or water with 1/2 cube chicken stock)
Part 2
Juice of 1/2 lime
1 large carrot, sliced
1/2 large zucchini, sliced
1/2 head of broccoli, florets cut in halves
1 red pepper, sliced
To thicken: 2 tablespoons tapioca flour or arrowroot flour
1/4 cup coconut cream
1/4 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 1/3 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.

 

SAVE THIS THAI CHICKEN CURRY TO PINTEREST

Thai Chicken Curry Pressure Cooker Recipe

By Instant Pot Eats

About us: We are a team of Instant Pot enthusiasts, who love good food and cooking. Our blog is dedicated to delicious recipes you can make using your trusted pressure cooker.

PS. This post may contain Amazon affiliate links, which means we receive a small commission for purchases made through these links. 

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Comments

10 Comments
  1. 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.

    1. 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.

  2. 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.

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

    1. 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.

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