Thai food doesn’t get easier than this! Creamy coconut chicken curry is coming to an instant pot near you…
Make some room y’all because this Thai coconut chicken curry is about to move in! It’s going to take a spot on your regular dinner menu and it’s never going to leave. Ever. Which is totally okay. Because you’re going to fall in love with it immediately.
If you love Thai food (and really, who doesn’t?), then you’re going to love this chicken curry. It tastes kind of like a cross between red curry and panang curry. It’s saucy and well seasoned and nutty and creamy and crunchy and citrusy! It has great flavor and texture and basically everything you’d want in a curry. Oh, and it’s easy to make.
Pour and cook recipes are the best. You guys really liked my easy curried chicken and ever since sharing that recipe, I’ve been dreaming up different variations.
I’m all about the easy recipe life and it looks like you’re about it too. Weekdays are stressful – heck, weekends too. You know what shouldn’t be stressful? Cooking. There’s no reason to stress out about what to feed yourself or your family, not when you’ve got me in your life.
There’s a reason you and I get along so well. It’s because we get each other. You like good food and you also like to be lazy sometimes. Right? Right.
Well this is Thai food at its absolute laziest…
Like, you pour a bunch of ingredients together, mix and press start.
10-ish minutes later…
Hi, dinner! Gosh, you look good. I could just eat you up!
You only need a handful of ingredients to make this Thai chicken curry: chicken thighs, coconut milk, red curry paste, peanut butter and a few spices. These ingredients are all mostly pantry staples! If red curry paste isn’t a pantry staple for you – it really should be. So much flavor in that little bottle!
Serve this curry over my instant pot jasmine rice. And if you feel like putting in a bit of effort, top it with crunchy (chopped) peanuts, fresh Thai basil and a big squeeze of lime juice!
Instant Pot Thai Coconut Chicken Curry
Yield: 4–5 1x
Print Recipe
Pin RecipeIngredients
- 1 ½ pounds skinless and boneless chicken thighs
- 1 (14 ounce) can full-fat coconut milk
- 2 tablespoons peanut butter
- 2 tablespoons Thai red curry paste
- 1 tablespoon sweet chili sauce, optional
- 1 ½ teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon ginger powder
- ¼ teaspoon cayenne, adjust to taste
Garnish
- Handful of fresh Thai basil and/or cilantro, chopped
- Crushed peanuts
- 1 lime, cut into wedges
Instructions
- Add the coconut milk, peanut butter, red curry paste, chili sauce (if using) and spices to the instant pot and mix well. Then add the chicken to the pot.
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure (or NPR for 10 minutes, then release pressure).
- Using two forks, shred the chicken right into the curry (or you can remove the chicken and cut it into chunks if you prefer)
- Sprinkle with Thai basil/cilantro and crushed peanuts if desired. You can also serve this with lime wedges and add a squeeze of lime juice before eating.
I have been craving Thai and this does it for me. Only thing is id probably add a little more salt next time. But it was perfect. The flavor was spot on.
★★★★★
Rebecca, so happy to hear that! Thanks for letting me know how it turned out for you 🙂
This is going to be the next recipe I make! I made your coconute chicken curry but used fresh ginger and garlic. Will try the same with this recipe. Can’t wait!
Holly, awesome can’t wait to hear what you think!
If I were to try to use frozen chicken (either breasts or thighs), what would you suggest for cooking time?
Amanda, I haven’t tried with frozen meat but I’d increase the time to 10 minutes and then NPR. Let me know how it goes 🙂
What can I use instead of peanut butter? Allergic to nuts 🙁
Sunbutter! 🙂
Hi there! I finally got a insta pot and I’m super excited to try this recipe tonight! 🙌 I want to use fresh ginger and garlic, how much do you think I should use??? Thank you!
Rebecca, that’s awesome! If using fresh, I’d go with 2-3 tsp garlic and 1 tsp ginger. I’d also sauté the fresh garlic and ginger in oil first then add the rest of the ingredients. Let me know how it goes!
Thank you! This is such a delicious recipe, my boyfriend was raving! Going to be a weekly meal for sure. 😊
★★★★★
I’m so glad 🙂
Hi Ashley,
I finally tried this recipe and oh so delicious! So I actually messed up and put ingredients from the coconut chicken curry and the Thai coconut chicken but it still turned out amazing! Super easy. Thanks so much! I’ve also done your cheesecake (yum), butter chicken and your onion tomato masala.
★★★★★
Ritu, I’m so glad you liked this dish! and lol, I’m glad it still turned out well – that actually sounds like a good combo!
This recipe and the version with the curry powder have become easy weeknight staples and I’m so grateful for both. I first made the curry version on a night I had a cold and it was exactly what I needed to perk up. I also have Indian Food Under Pressure and cook from it a ton. Your recipes are the best, Ashley!
★★★★★
Ashley, that’s so great to hear! Thank you for letting me know how much you like those recipes! I’m really glad you like my cookbook too 🙂
My recipe went and burned. We did pressure cook normal for 10 mins but it burnt before it started in a 6 litre viva instant pot. What do I do to avoid this?
★★★★★
Karen, I’m sorry to hear that! Did it just say burn or did the chicken actually burn? I think the burn sign tends to appear often on the newer models which is why I’m asking. I’m not sure why it would have burned – the valve was sealed and the silicone ring was on properly, correct?