Instant Pot Thai Chicken Curry Recipe
If you love the vibrant flavors of Thai cuisine but want to whip up something quickly and effortlessly, this Instant Pot Thai Chicken Curry is about to become your new go-to recipe. Creamy coconut milk mingles with fragrant red curry paste and tender chicken, all cooked to perfection in the Instant Pot. It’s a beautiful harmony of spicy, sweet, and savory notes that come together in a dish that feels both comforting and exotic. This Instant Pot Thai Chicken Curry not only tastes incredible but saves you tons of time without sacrificing any depth of flavor.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but essential for capturing the authentic taste and creamy texture of this curry. Each one plays a role, whether it’s adding depth, spice, or freshness that makes the dish sing.
- Olive oil (1-2 tablespoons): Perfect for sautéing the aromatics and bringing everything together with a gentle richness.
- Onion (1 medium, diced roughly): Adds a natural sweetness and base flavor to the curry sauce.
- Ginger (4-5 slices): Infuses a gentle zing and warmth that balances the creaminess.
- Garlic cloves (2, sliced): A punch of savory depth that brightens each bite.
- Chicken (1.4 lbs, breast and thighs, diced): The star protein that soaks up the curry flavors tenderly.
- Red curry paste (1/3 cup): This is your spicy, aromatic foundation, adjust to taste for heat.
- Sugar (2 teaspoons, or stevia alternative): Balances the spice and acidity with subtle sweetness.
- Fish sauce (1 tablespoon): Adds an umami punch that deepens the complexity.
- Coconut milk (1 cup): Creates luxuriously creamy richness in the sauce.
- Chicken stock (2/3 cup): Boosts flavor and keeps the curry saucy and moist.
- Lime juice (from 1/2 lime): Provides bright acidity for fresh balance.
- Carrot (1 large, sliced): Brings a slight sweetness and lovely texture.
- Zucchini (1/2 large, sliced): Adds a tender, fresh vegetable note.
- Broccoli (1/2 head of florets, halved): Adds vibrant color and bite-sized crunch.
- Red pepper (1, sliced): Gives sweetness and a pop of color.
- Tapioca or arrowroot flour (2 tablespoons): Magic thickener to finish the sauce perfectly.
- Coconut cream (1/4 cup plus extra for cooking): For an indulgent and velvety finish to the curry.
- Cilantro (1/4 cup chopped): Fresh herbaceous note that brightens the dish.
- Garnish – scallions and cilantro: Optional but highly recommended for fresh contrast.
How to Make Instant Pot Thai Chicken Curry
Step 1: Sauté the Aromatics and Chicken
Start by turning your Instant Pot to the Sauté setting. When it’s hot, add olive oil, diced onion, ginger slices, and garlic. Stir everything for about 1 minute to release those amazing aromas. Next, add in the diced chicken so it starts to brown and soak up the flavors. This quick sauté step builds the foundation of your curry’s rich taste.
Step 2: Add Curry Paste and Liquids
Now, stir in the red curry paste thoroughly, coating the chicken in that vibrant, spicy goodness. Add sugar, fish sauce, coconut cream, and chicken stock. Give everything a good mix, ensuring the paste is evenly distributed in the liquids. When ready, press Cancel to end the sauté phase. This step layers the key flavors that make your Instant Pot Thai Chicken Curry truly special.
Step 3: Pressure Cook the Curry
Secure the lid on your Instant Pot, making sure the valve is set to Sealing. Press the Manual or Pressure Cook button and set the timer for 7 minutes on high pressure. It will take some time to build pressure, but during that time, the curry is slowly cooking and melding flavors to tender perfection. This step is where the magic happens so effortlessly.
Step 4: Release Pressure Safely
After cooking, let the pressure release naturally for a couple of minutes, then carefully switch the valve to Venting for a quick release of any remaining pressure. Be cautious of the steam! Opening the lid now will reveal a beautifully fragrant curry base ready for final touches.
Step 5: Final Flavor Boost
Hit the Sauté button again and stir in the fresh lime juice, which really brightens the curry. Taste it and add any more fish sauce or salt if you feel it needs an extra pop of flavor. This step ensures your Instant Pot Thai Chicken Curry has the perfect balance of spice, sweetness, and acidity.
Step 6: Cook the Vegetables
Add sliced carrots, zucchini, broccoli, and red pepper to the pot. Continue sautéing for 3-4 minutes, stirring occasionally so the vegetables remain crisp-tender and vivid in color. This keeps the dish fresh and texturally exciting.
Step 7: Thicken and Finish
Dissolve tapioca or arrowroot flour in a couple of tablespoons of water and stir this slurry into your curry to thicken the sauce beautifully. Then fold in the remaining coconut cream and fresh cilantro. This final step creates a silky, rich curry with fresh herbal notes that make this Instant Pot Thai Chicken Curry shine.
How to Serve Instant Pot Thai Chicken Curry
Garnishes
A sprinkle of diced scallions or spring onions along with extra chopped cilantro adds fresh crunch and color that make each bowl feel vibrant and inviting. These garnishes really elevate the dish’s appearance and flavor profile.
Side Dishes
Pair this curry with fluffy jasmine rice or fragrant basmati to soak up every drop of the luscious sauce. For a low-carb twist, try cauliflower rice. A side of steamed or lightly sautéed greens is also an excellent complement to this well-rounded meal.
Creative Ways to Present
Serve your Instant Pot Thai Chicken Curry in a pretty bowl with lime wedges on the side and a drizzle of extra coconut cream on top. For gatherings, place everything buffet-style so guests can customize their bowls with garnishes and sides. A sprinkle of toasted peanuts on top adds a delightful crunch and nutty flavor punch.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The curry flavors often deepen overnight, making the next day’s meal even better. Just be sure to cool it before refrigerating.
Freezing
This Instant Pot Thai Chicken Curry freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stove or microwave.
Reheating
Reheat your leftovers slowly over medium-low heat to keep the chicken tender and to prevent the coconut milk from separating. Stir occasionally and add a splash of water or stock if the sauce feels too thick after reheating.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are even better for this recipe because they stay juicy and tender during pressure cooking. Mixing thighs and breast is a great way to balance lean and succulent meat textures in your curry.
My curry is too spicy. How can I tone it down?
If your curry turns out hotter than you like, adding extra coconut milk or a bit more sugar can mellow the heat. You can also serve it with a dollop of plain yogurt or steamed rice to balance the spice during mealtime.
What if I don’t have tapioca or arrowroot flour?
You can substitute with cornstarch for thickening. Just dissolve 2 tablespoons in water and stir it in at the end. Keep in mind that cornstarch may give a slightly different texture, but it will still thicken nicely.
Can the vegetables be changed or omitted?
Definitely! This curry is very versatile. Feel free to swap the vegetables for your favorites or seasonal produce like green beans, snap peas, or eggplant. Just adjust cooking times slightly if needed to keep textures perfect.
Is this recipe suitable for meal prep?
Yes, this Instant Pot Thai Chicken Curry is perfect for meal prep. It keeps well and tastes fantastic as leftovers, making it a great choice for busy weeknights or packed lunches throughout the week.
Final Thoughts
There’s something truly heartwarming about sitting down with a bowl of homemade Instant Pot Thai Chicken Curry that’s bursting with authentic flavor yet made effortlessly. I can’t recommend this recipe enough if you want to impress yourself or loved ones without hours in the kitchen. So grab your Instant Pot, gather those fresh ingredients, and dive into this delicious curry adventure — I promise it will become a cherished favorite in your meal rotation!
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Instant Pot Thai Chicken Curry Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
This Instant Pot Thai Chicken Curry is a flavorful and easy-to-make dish that combines tender chicken, vibrant vegetables, and a rich coconut curry sauce with authentic Thai red curry paste. Perfect for a quick weeknight dinner, it brings the aromatic tastes of Thailand right to your kitchen using the convenience of an Instant Pot.
Ingredients
Proteins and Sauces
- 1–2 tablespoons olive oil
- 1.4 lbs. chicken (breast and thighs, diced – 650 g)
- 1/3 cup red curry paste
- 1 tablespoon fish sauce
Vegetables and Aromatics
- 1 medium onion (diced roughly)
- 4–5 slices of ginger
- 2 garlic cloves (sliced)
- 1 large carrot (sliced)
- 1/2 large zucchini (sliced)
- 1/2 head of broccoli (florets cut in halves)
- 1 red pepper (sliced)
- 1/4 cup chopped cilantro
- Garnish: diced scallions/spring onions and more cilantro (optional)
Liquids and Others
- 2 teaspoons sugar (or 1 teaspoon stevia sugar alternative)
- 1 cup coconut milk (or coconut cream, see notes)
- 2/3 cup chicken stock (or water with 1/2 cube chicken stock)
- Juice of 1/2 lime
- 2 tablespoons tapioca flour or arrowroot flour (for thickening)
- 1/4 cup coconut cream (for finishing)
Instructions
- Sauté aromatics and chicken: Turn the Instant Pot on and press the Sauté button. Once the pot is hot, add the olive oil, diced onion, sliced ginger, and garlic. Stir and cook for 1 minute to release their flavors. Then add the diced chicken and stir to combine.
- Add curry paste and liquids: Stir in the red curry paste thoroughly coating the chicken. Add the sugar, fish sauce, coconut cream, and chicken stock, stirring well to mix all ingredients. Press Cancel to stop the Sauté mode.
- Pressure cook: Place the lid on the Instant Pot and lock it in place, making sure the valve is set to Sealing. Select the Manual or Pressure Cook function and set to high pressure for 7 minutes. The pressure will take 5-10 minutes to build before the timer counts down, during which the curry cooks.
- Release pressure: After cooking, allow for a couple of minutes of natural pressure release, then carefully switch the valve to Venting to perform a quick release of the remaining steam. Be cautious of hot steam.
- Add lime juice and season: Open the lid, press the Sauté button once more, and stir in the juice of half a lime. Taste the curry and adjust seasoning with extra salt or fish sauce if needed.
- Cook vegetables: Add all sliced vegetables (carrot, zucchini, broccoli, red pepper) into the pot. Continue cooking on Sauté for 3-4 minutes, stirring occasionally to soften the vegetables slightly but keep them crisp.
- Thicken sauce and finish: Dissolve the tapioca or arrowroot flour in 2 tablespoons of water, then stir this mixture into the curry to thicken the sauce. Finally, add the remaining coconut cream and stir through chopped cilantro. Serve hot topped with diced scallions and extra cilantro as garnish if desired.
Notes
- You can substitute chicken stock with vegetable stock for a milder flavor or water with a stock cube.
- Using coconut cream instead of coconut milk will yield a richer, creamier curry.
- Adjust the red curry paste quantity based on your spice tolerance.
- Stevia or other sugar alternatives work well if you prefer lower sugar content.
- Tapioca or arrowroot flour helps thicken the curry without altering flavor; cornstarch can be used as a substitute.
- For a gluten-free version, ensure fish sauce and other ingredients are gluten-free certified.
- Garnish with fresh herbs and spring onions to enhance freshness and presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot pressure cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Instant Pot, Thai Curry, Chicken Curry, Red Curry, Coconut Milk, Pressure Cooker, Easy Dinner, Healthy Curry
