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Making an authentic Thai curry can be a labour of love, especially if you make your own curry paste, but there is a much simpler and quicker way. This Instant Pot Thai chicken curry is made in 30 minutes using ingredients you can find in most grocery stores. That's why we call it a curry in a hurry.

Instant Pot Thai Chicken Curry

Part 1 olive oil

roughly

ginger

garlic cloves, sliced

chicken

red curry paste (less

sugar (we used 1 tsp stevia sugar alternative)

fish sauce

thickened coconut milk (coconut cream, see notes)

chicken stock (or water with 1/2 cube chicken stock)

Part 2 lime

carrot,

zucchini,

broccoli, florets

red pepper, sliced

To thicken: 2 tablespoons tapioca flour or arrowroot flour

coconut cream

cilantro

scallions/spring onions

Turn the Instant Pot on and press the Sauté button. Once the pot is hot, add the olive oil, onion, ginger and garlic and stir through. Cook for 1 minute, stirring, then add the chicken.

Add the curry paste and stir through the chicken. Now, add the sugar, fish sauce, coconut cream and chicken stock. Stir through well and press Cancel to stop the Sautéing.

Pop the lid on top and lock, making sure the valve is pointing to Sealing. Press Manual/Pressure Cook, HIGH pressure and set to 7 minutes. The Instant Pot will say ON and it will take about 5-10 minutes for the pressure to build up, after which the timer will start. Though, the curry will be cooking during the whole time.

Once the timer finishes, allow a couple of minutes for natural release, then use the quick release method (point the top valve to Venting) to let off the rest of the pressure. Be careful of the hot steam jet!

Open the lid and press the Sauté button again. Add juice of half a lime and stir through. Have a little taste. Add more salt or fish sauce if needed.

Add all the vegetables and cook on Sauté for 3-4 minutes, stirring a few times.

Dissolve the tapioca or arrowroot flour in 2 tablespoons of water. Stir into the curry to thicken the sauce. Finish adding the remaining coconut cream and then stir in cilantro.

Hi! Just a note that if doing no-sugar version for paleo or Whole30, the fish sauce needs to be cut in half or 2/3. I  didn't the first round and added 1/2 can more coconut milk to mellow out the fish taste a bit more.

Delicious! So easy to make and the flavors are incredible!
Can it be doubled to fit in an Eight Quart Instant pot? Never seems to be enough for leftovers:)!

What brand of Thai red curry paste did you use? I used Thai kitchen and it wasn’t as flavorful as I would have hoped. I did add a bit more fish sauce and a wee bit of salt. Any advice is appreciated. Thanks!

Delicious!  Made this in our RV.  Quick and easy recipe.  I left out chicken stock and coconut cream.  Also added 1/2 cup peanut butter from another recipe I use.  Husband was quite pleased.

Delicious! I typically cannot eat curry. This was stupendous. I made pretty close to recipe except for the arrowroot ( I used corn starch to thicken).I would double the chicken next time and make it spicier.

Doubled the recipe, Used yellow curry and added turmeric powder to this recipe. I will use a bit more hot peppers next time. My family loves it!

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This Instant Pot Thai chicken curry is quick and delicious, loaded with healthy protein and vegetables. Made with red curry paste and wholesome coconut cream, this curry recipe is dairy-free, Whole30, paleo and keto-friendly.

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Instant Pot Thai Chicken Curry

Instant Pot Thai Chicken Curry

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Instant Pot Thai Chicken Curry

Instant Pot Thai Chicken Curry

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