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Thai Coconut Chicken Curry Recipe

instant pot thai chicken coconut curry

Thai Coconut Chicken Curry Recipe

4.84 from 37 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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