Instant Pot Thai Chicken Curry Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/24/23
Instant Pot Thai Chicken Curry

 The Spruce 

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
610 Calories
27g Fat
33g Carbs
60g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 610
% Daily Value*
Total Fat 27g 35%
Saturated Fat 20g 100%
Cholesterol 145mg 48%
Sodium 889mg 39%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 60g
Vitamin C 169mg 844%
Calcium 109mg 8%
Iron 8mg 43%
Potassium 1163mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

With help from the Instant Pot pressure cooker, this Thai chicken curry couldn't be easier. With red curry paste, coconut milk, and fresh vegetables, it is bound to be added to the menu rotation.

There are many brands of red curry paste on the market, and some are spicier than others. If you are unsure of the heat, begin with 2 tablespoons. You can always add more along with the vegetables when you taste the broth.

The recipe calls for chicken breasts, but feel free to substitute with boneless chicken thighs and add an extra 2 minutes to the pressure cooking time.

Ingredients

  • 1 1/2 pounds chicken breasts, cut into bite-sized pieces

  • 1/4 cup chicken stock

  • 1 (13.5-ounce) can full-fat coconut milk

  • 1 tablespoon fish sauce, or to taste

  • 1 1/2 teaspoons grated fresh ginger

  • 2 to 4 tablespoons red curry paste, to taste

  • 1 tablespoon lime juice

  • 1 teaspoon lime zest

  • 1 tablespoon brown sugar, packed, or to taste, optional

  • 1 medium onion, sliced or cut into chunks

  • 2 carrots, thinly sliced (about 1/8-inch) crosswise

  • 1 red bell pepper, thinly sliced

  • 1 yellow bell pepper, thinly sliced

  • 1 cup snow peas

  • Fresh chopped cilantro, for garnish

  • Hot cooked rice, for serving

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Instant Pot Thai curry with chicken.
    Diana Rattray

  2. Add chicken stock to Instant Pot along with coconut milk, fish sauce, ginger, curry paste, lime juice, and lime zest. Add chicken pieces.

    Add the curry mixture and chicken to the Instant Pot.
    Diana Rattray

  3. Turn steam release vent to sealing position and choose pressure cook function, high pressure (manual on early models). Set time to 5 minutes (7 minutes for boneless chicken thighs cut into chunks).

    Instant Pot steam valve in the sealing position.
    Diana Rattray

  4. When time is up, carefully move steam release vent to venting position (for other brands, follow your pressure cooker's instructions for a quick release). Cancel pressure cook function.

    Steam release valve in the venting position.
    Diana Rattray

  5. With a slotted spoon, remove chicken pieces to a bowl or plate and set aside. To pot, add onions, thinly sliced carrots, red and yellow peppers, and snow peas. Choose sauté function and bring mixture to a boil. Cook for 3 to 4 minutes, just until vegetables are crisp-tender.

    Instant Pot Thai chicken curry with vegetables.
    Diana Rattray

  6. Add chicken back to pot and heat through. Cancel sauté function and ladle chicken curry into a serving bowl; garnish with cilantro.

    Instant Pot Thai chicken curry.
    Diana Rattray

  7. Serve curry with hot cooked rice.

Tips

  • Fish sauce is a salty, savory condiment, and it is a common ingredient in Thai food. If you must substitute, use soy sauce, but taste as you add it in small amounts.
  • Jazz your curry up with different garnishes. Some excellent options include fresh thinly sliced makrut lime leaves, sliced fresh pepper rings, Thai basil or sweet basil, chopped peanuts, sliced scallions, lime wedges, and bean sprouts.

Recipe Variations

  • Use ginger paste instead of freshly grated ginger.
  • For a sweeter curry, add a tablespoon or two of brown sugar.
  • Add 1 (8-ounce) can (drained) of bamboo shoots along with the pea pods and peppers.