This Instant Pot Thai Chicken Curry is a 30-minute meal idea made easy thanks to store-bought Thai red curry paste, coconut milk, and bell peppers!
Get ready for one of the easiest weeknight dinners made in your Instant Pot with this Thai Curry Chicken!
Using a store-bought red curry paste, coconut milk, garlic, lime juice and soy sauce, this easy red curry chicken is whipped up in a flash and all you need for veggies are three bell peppers.
Get the taste of Thai takeout with minimal effort – y0u’ll love this Thai curry!
What’s the difference between Indian curry and Thai curry?
Thai curries are either red, yellow, or green, with green curry being the spiciest. Indian curries are made from either red or green chili peppers.
Another difference between the curries is how they are spiced. Indian curries get their flavour from dry spices while Thai curries rely on the use of spicy curry paste. You can actually make Thai curry pastes at home with the right ingredients but it can take some time and effort to source the exact herbs and spices and then you have to blend everything up in a blender.
Using a store-bought red curry paste like the Thai Kitchen brand saves so much time and effort and will keep in the fridge up to a couple months for future curries!
What does Thai chicken curry taste like?
Whether they’re Thai or Indian, almost all curries have a sweet and savory flavour combination.
This chicken curry gets the sweetness from coconut milk while the savoury, earthy flavours come from coriander and cumin.
The primary ingredient in the sauce of this Instant Pot curry recipe is red curry paste.
Most store-bought versions are not that spicy, so you can go ahead and use a generous amount. If in doubt, taste a bit of the red curry paste ahead of time to test the spice level.
Can you freeze chicken curry?
Curries with a broth or tomato base freeze beautifully but unfortunately, coconut milk curries do not freeze very well. This is because coconut milk tends to separate as it thaws out, creating a gritty texture.
If you’re going to freeze a coconut curry, be sure it is completely cool first. After it is cool, transfer the dish into freezable meal prep containers or large Ziploc freezer bags. Don’t fill the bag completely full. You will need to leave at least an inch at the top of the bag to allow for expansion.
Once it is frozen, curry will keep well in a freezer for 2 to 3 months. If you won’t be freezing the chicken curry, it will stay good in a refrigerator for five days.
Instant Pot Thai Chicken Curry Recipe Notes
To make this a healthy Instant Pot chicken recipe, we make it with boneless, skinless chicken breasts. If you prefer dark meat chicken, you can make the recipe using boneless, skinless chicken thighs, which will add more flavour and provide tender chicken. Just be sure to dice up your thighs before cooking as you would the breasts.
The only vegetables in this Instant Pot Thai chicken curry are onions, garlic and bell peppers. Unless it’s a vegetarian curry, most curries don’t have a lot of extra veggies in them.
If you go to an authentic Thai restaurant, you’ll notice that chicken curry usually comes with a side of rice. Either white or fried rice are the most common. If you want to serve this Instant Pot Thai Chicken Curry with bread, naan is a delicious option.
Is Thai curry gluten free?
If you’re on a gluten free diet, this Thai chicken curry recipe is perfect for you! Many Thai curries are naturally gluten free. However, when you’re buying the ingredients to make this recipe, be sure to read the labels carefully. Depending on the brand, not all soy sauce is gluten free, and some brands of red curry paste also contain gluten.
Gluten-free red curry paste is available from Taste of Thai as well as Thai Kitchen. Brands of gluten free soy sauce include Kikkoman, San-J, and Little Soya. You can also sub in tamari for the soy sauce or just use fish sauce instead.
Grab some glass meal prep bowls if you plan on turning this Thai Chicken Curry into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Instant Pot Thai Chicken Curry
- 1 tbsp olive or coconut oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp red curry paste
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp soy or fish sauce
- 1 tsp salt
- 1 can full-fat coconut milk
- 3 chicken breasts, diced into 1-inch pieces
- 1 each red, green and yellow bell pepper, sliced
- 1 tbsp cornstarch
- 1 tbsp water
- 1/4 cup chopped cilantro
- 1 cup dry jasmine rice
- 2 cups water
- 1 tsp Butter
- Add olive oil, onion, garlic, red curry paste, brown sugar, lime juice, soy sauce, salt, coconut milk and chicken to Instant Pot in that order. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 3 minutes.
- Meanwhile, cook rice, water and butter in a rice cooker. Mix 1 tbsp cornstarch and 1 tbsp water together in a small bowl.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Add in bell peppers and stir. Place lid on Instant Pot and let sit for 5-10 minutes so peppers soften. Open lid and stir in cornstarch slurry, mixing well to combine.
- Serve red curry chicken with rice and garnish with cilantro. Enjoy!