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Instant Pot Thai Coconut Chicken Curry

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Thai food doesn’t get easier than this! Creamy coconut chicken curry is coming to an instant pot near you…

instant pot thai chicken coconut curry

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.

instant pot thai chicken coconut curry

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!

instant pot thai chicken coconut curry

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 chicken coconut curry

Instant Pot Thai Coconut Chicken Curry

instant pot thai chicken coconut curry

Instant Pot Thai Coconut Chicken Curry

4.82 from 16 reviews
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Servings 4 -5

Ingredients
 

  • 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 a 6 quart 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.
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instant pot thai chicken coconut curry

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Chelsie says

    4 stars
    This was so tasty! However I did get the burn warning as well. I noticed someone else did too. I used chicken thighs as the recipe indicated and followed all ingredients to a tee. I’m wondering if it may have been because I mixed the chicken around in the mixture before I closed it. When I quick released the pressure all chicken thighs were stuck to the bottom though. Maybe I should have just set them on top of the mixture and closed the lid? Who knows! Still delicious though!

    Reply

  3. Jo says

    All your Instant Pot chicken curry recipes call for thigh meat. Can you substitute white meat and is there any change in cooking time?

    Reply

  4. Jenn says

    5 stars
    This was delicious! My fiancé loved it too. We had chicken we needed to use so I browsed my recipes for something that looked quick and that we had all of the ingredients (minus Thai basil). So easy to throw together. Next time I might throw some Thai basil and stir it in after the chicken is cooked and let it sit for a few mins before devouring. Thank you!

    Reply

  5. Dee says

    5 stars
    Just made this for dinner tonight! It came out delicious but initially i got the “burn” notification. Luckily it didn’t come to pressure so I just opened the lid and scraped the bottom of the pot and put the lid back on and pressure cooked it and it was fine. Any tips on how to avoid this again in the future? Because I will definitely be making this again! It was a huge hit!

    Reply

    • My Heart Beets says

      Hi Dee, I’m so glad you liked it! I’m not sure why the burn notification would’ve come up… just curious but did you use chicken thighs? The fat in the thighs helps – if you used breasts maybe that could be an issue? If you made any changes, please let me know – it would help me with troubleshooting!

      Reply

  6. Erin says

    Made this with chicken breast instead of thighs and it turned out great! Used fresh ginger and garlic too, plus a few handfuls of chopped kale. Kids and I liked it a lot.

    Reply

  7. Taruna Sood says

    5 stars
    This was my first time making this dish, and my kids ate it all. I even got praises from them afterwards (they are VERY picky eaters!!). Thank you for such a quick and nutritious recipe 🙂

    Reply

    • My Heart Beets says

      Taruna, that’s so awesome to hear! Wow, praise from kids is the best (I have a toddler and an almost 4-year-old lol, so I know how it goes). Thanks for letting me know how much you all liked this curry 🙂

      Reply

  8. MJ says

    Is there anyway to get the nutritional info on the recipes? Especially on this one which is our FAV. My husband needs to be on a low sodium diet.
    Thank you in advance

    Reply

  10. Glo says

    4 stars
    Made double the recipe tonight, with extra red curry paste (Used the entire can Maesri brand) and fresh chopped garlic and ginger, then at the end removed the chicken to cut it up, and during that time put the instant pot on sauté and added sliced bell peppers, chopped onion, shredded carrots, and frozen peas in the sauce. Interesting, some of the chicken looked like it had charred slightly on one side, wanted to mention because I saw some other burn comments. But it didn’t affect the taste. Garnished with peanuts and regular fresh basil. Yum!!!

    Reply

  11. Cdl says

    5 stars
    Hi Ashley,

    First, thank you for your recipes! I’m from South America and live in the US, but thanks to you, I’ve fallen in love with Indian food. Now trying to venture into Thai. Will try this recipe tonight. Wondering if you’d have a Panaang Curry one, it is my favorite and would loove to try your version of it in the IP.
    Thank you!!!

    Reply

  12. Varalika Srivastava says

    5 stars
    Hi Ashley! Thank you for the great recipe. I want to share this recipe with my sister in India but she doesn’t have an Instant Pot. Would you by any chance know if this can be made iij n a normal pressure cooker? And how long would we need to cook it etc? And if anything would have to change in the recipe?

    Reply

  13. Becci says

    4 stars
    This was amazing. I got a burn notice – I’m blaming the peanut butter, something something g got stuck! – so I finished it PIP, 2 mins HP, 10 mins NPR. Awesome dinner. Will be making again. A lot.

    Reply

  14. Christine says

    I’d like to add in some veggies – I’m thinking carrots and diced potatoes. Should I add some time to the instant pot?

    Reply

  15. MonyMony says

    5 stars
    Enjoyed this dish a lot. We made it ahead of time and reheated next day. Added extra Sriracha sauce when served.

    Reply

  16. Laura Koshy says

    This looks amazing and easy. Two questions….because i have little spice-advertise defendants and I’m trying to copycat a Thai coconut chicken I got at Costco they love:

    Does the optional sweet chili sauce have a lot of heat?

    If using fresh breasts (not thin cut) how might you adjust the cook time?

    I’ve made a few of your Indian IP recipes before and they were huge hits! Looking forward to this.

    Reply

    • My Heart Beets says

      Hi Laura, sweet chili sauce is more sweet than spicy in my opinion. I haven’t tried with chicken breasts but would think the same time will work since they’re thicker. Let me know how this goes!

      Reply

    • My Heart Beets says

      Hi Shosh, I would just add the veggies in and then taste it at the end – if you feel it needs more seasoning you can add it then. I think the amount of coconut milk will be enough even with the veggies, but you can always add more at the end and sauté for a few minutes if you feel it needs it.

      Reply

    • Nicky says

      5 stars
      I made this last night and it was a huge hit with my whole family, kids included! Thanks, Ashley, for another great recipe. I wanted to add veggies, too, and wanted it to stay saucy. I sauteed 2 bell peppers in the pot and then removed them. I was afraid they’d turn to mush if they cooked with the chicken. Then I sauteed some celery, added double the spices and sauce ingredients, and a little over 2 lbs chicken. Turned out perfect!

      Reply

  20. Karen Michele West says

    5 stars
    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?

    Reply

    • My Heart Beets says

      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?

      Reply

  21. Ashley says

    5 stars
    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!

    Reply

  22. Ritu Chhangani says

    5 stars
    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.

    Reply

  23. Rebecca says

    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!

    Reply

  26. Holly says

    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!

    Reply

  27. Rebecca says

    5 stars
    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.

    Reply