Easy Instant-Pot Thai Chicken Curry Recipe You’ll Love

Katherine

Honoring generations of culinary artistry.

Instant-Pot Thai Chicken Curry (Instant Pot & Slow Cooker)

The moment the fragrant aroma of lemongrass, coconut milk, and fresh Thai spices fills my kitchen, I know I’m in for a comforting treat. This Instant-Pot Thai Chicken Curry is my go-to when I crave bold flavors but short on time. Thanks to the magic of the Instant Pot (or slow cooker if you prefer), this dish effortlessly blends tender chicken with a rich, creamy sauce that’s both exotic and soul-soothing. Whether I’m whipping it up for a busy weeknight dinner or impressing friends at a casual gathering, its vibrant taste and easy prep always steal the show. If you love homemade meals that pack a flavorful punch without the fuss, this recipe is about to become your new favorite.

Why choose Instant-Pot Thai Chicken Curry?

Bold Flavors: This curry bursts with authentic Thai herbs and spices that bring your taste buds to life. Effortless Cooking: Thanks to the Instant Pot, busy days turn into flavorful dinners with minimal prep. Versatile Meal: Serve it over rice, noodles, or enjoy as a hearty stew—customize to your cravings. Time-Saving: Ready in under an hour, perfect for quick weeknights or last-minute entertaining. Crowd-Pleaser: Its rich, creamy sauce and tender chicken consistently earn rave reviews from family and guests alike.

Instant-Pot Thai Chicken Curry Ingredients

For the Curry Base

Chicken thighs – use boneless, skinless for tender, juicy results that soak up the curry flavors.
Coconut milk – provides the rich, creamy texture essential to authentic Thai curry.
Red curry paste – packs bold, spicy, and aromatic notes; adjust quantity for your heat preference.
Lemongrass stalks – bruised and added whole for that citrusy freshness; remove before serving.
Garlic cloves – minced to deepen the curry’s savory foundation.
Fresh ginger – grated for a warm, zesty zing that complements the spices.

Vegetables & Aromatics

Bell peppers – colorful and sweet, add vibrant crunch and balance the curry’s heat.
Onion – diced and sautéed to build a flavorful base for the curry sauce.
Kaffir lime leaves – infuse a bright, citrus aroma; remove before eating.
Fresh Thai basil – stirred in at the end for a burst of herbal sweetness.

Liquids & Seasoning

Chicken broth – adds depth and melds the curry flavors beautifully.
Fish sauce – essential for authentic umami and saltiness; substitute with soy for a milder taste.
Brown sugar – just a touch to balance the spices and citrus notes.
Fresh lime juice – brightens and lifts the rich coconut curry just before serving.

This carefully balanced list of Instant-Pot Thai Chicken Curry ingredients will help you create a dish full of rich, harmonious flavors with ease and confidence.

How to Make Instant-Pot Thai Chicken Curry

Sauté Aromatics: Heat a drizzle of oil on Sauté mode until shimmering, then cook onion, garlic, ginger, and lemongrass for 3 minutes until fragrant and softened.
Add Chicken: Stir in bite-sized chicken thighs, coating them in the aromatic mixture to seal in flavor, cooking for 2 minutes until edges turn opaque.
Stir Curry Paste: Add red curry paste to the pot and cook for 1 minute, stirring constantly until it smells deeply fragrant and the color turns a vivid red.
Pour Liquids: Shake coconut milk, chicken broth, fish sauce, and brown sugar into the pot, scraping up any browned bits for extra depth and balancing sweet-salty flavors.
Pressure Cook: Seal the Instant Pot lid and set to High Pressure for 8 minutes, allowing the chicken to become tender and infuse the curry with rich, creamy goodness.
Natural Release: Let the pressure release naturally for 10 minutes, then carefully switch to quick release to vent any remaining steam before opening the lid.
Thicken Sauce: Select Sauté mode again and simmer for 3 minutes, stirring until the curry thickens slightly and the oil begins to glisten on the surface.
Finish & Serve: Stir in fresh Thai basil leaves and lime juice, then spoon the vibrant curry over steamed rice or noodles, garnishing with extra basil or chilies for a pop of color.

Optional: Garnish with sliced red chilies for extra heat.
Exact quantities are listed in the recipe card below.

Storage Tips for Instant-Pot Thai Chicken Curry

Fridge: Store leftover Instant-Pot Thai Chicken Curry in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave for best results.

Freezer: Freeze the curry in a freezer-safe container for up to 3 months. Let it cool completely before sealing to prevent ice crystals. Thaw overnight in the fridge before reheating.

Reheating: Warm the curry on the stove over low heat, adding a splash of coconut milk or broth to restore creaminess. Always check for taste and adjust seasoning if needed.

Variations & Substitutions for Instant-Pot Thai Chicken Curry

Feel free to reinterpret this delicious curry with these fun twists and dietary swaps for an exciting new experience!

Spicy Upgrade: Increase red curry paste or add fresh chopped chili peppers for an extra kick that ignites your taste buds! You can balance spicy flavors by serving with a cooling side, like cucumber raita.
Vegetarian Delight: Swap chicken for firm tofu or chickpeas for a plant-based version that’s just as flavorful. Simply sauté these protein alternatives until golden before adding them to the curry base for that hearty texture.
Coconut-Free: Substitute coconut milk with unsweetened almond or oat milk to keep the creaminess without the coconut flavor. This change yields a lighter curry while still maintaining its delightful essence.
Flavor Boost: Add a splash of Thai fish sauce or soy sauce for an extra umami flavor that enriches the dish. Just a dash can make a big difference in elevating those savory notes!
Colorful Veggie Medley: Incorporate additional vegetables like carrots, snap peas, or zucchini to add crunch and nutrition. The more colors on your plate, the more fun and healthful your meal becomes!
Sweet & Tangy: Mix in diced pineapples or mangoes for a refreshing twist that pairs beautifully with the curry’s warmth. Their natural sweetness brightens the dish and adds a delightful contrast to the spices.
Slow Cooker Option: If time allows, let the curry simmer in the slow cooker for 4-6 hours on low for a depth of flavor that infuses beautifully into every ingredient. This method brings out the very best in your curry’s herbs and spices.
Nutty Goodness: Sprinkle chopped peanuts or cashews on top just before serving for an added crunch that enhances the creamy texture of the curry. They also contribute wonderful flavor that complements the dish perfectly!

Each of these variations invites you to explore new tastes while inspiring joyful moments around the dinner table. Enjoy the creativity!

Make Ahead Options

For busy home cooks, the Instant-Pot Thai Chicken Curry is ideal for meal prep! You can chop vegetables such as bell peppers and onions up to 3 days in advance, storing them in airtight containers to keep them fresh. Additionally, you can blend the curry base (chicken thighs, ginger, garlic, and red curry paste) and refrigerate it up to 24 hours before cooking. When you’re ready to enjoy this delightful dish, simply follow the cooking instructions starting from the sautéing of aromatics, and your curry will taste just as rich and comforting as if it were made freshly. With these make-ahead tips, you’ll save precious time on busy weeknights while still delivering a fantastic homemade meal!

What to Serve with Instant-Pot Thai Chicken Curry?

Imagine a comforting night filled with aromatic spices and delightful flavors as you accompany this vibrant dish with perfect pairings.

Steamed Jasmine Rice: The fluffy texture of jasmine rice absorbs the rich curry sauce beautifully, creating a soothing balance of flavors.
Crispy Spring Rolls: These crunchy bites add a textural contrast and are perfect for scooping up any leftover sauce, enhancing the meal experience.
Thai Cucumber Salad: Refreshing and tangy, this salad cuts through the richness of the curry, providing a crisp and vibrant counterpoint.
Naan Bread: Soft, warm naan is ideal for sopping up the creamy curry, adding an indulgent touch to each bite.
Chilled Coconut Water: A light drink that echoes the coconut in the curry, its hydrating and slightly sweet flavor makes for a delightful pairing.
Mango Sticky Rice: For dessert, this sweet coconut-infused treat completes the meal with a perfect blend of flavors that capture the essence of Thai cuisine.

Expert Tips for Instant-Pot Thai Chicken Curry

Prep Ingredients Ahead: Chop and measure all ingredients before starting to streamline cooking and prevent overcooking the chicken in the Instant Pot.
Adjust Spice Level: Start with less red curry paste and add more later if desired to avoid overpowering heat in your Instant-Pot Thai Chicken Curry.
Don’t Skip Natural Release: Allowing natural pressure release unlocks tender chicken and deeper flavors—quick release too early can make meat tough.
Remove Aromatics Before Serving: Take out lemongrass stalks and kaffir lime leaves after cooking to keep the curry smooth and pleasant to eat.
Thicken Sauce on Sauté: Use the sauté function to reduce excess liquid gently instead of adding cornstarch, preserving the curry’s authentic texture.
Fresh Herbs Last: Stir in Thai basil and lime juice at the end to preserve their bright flavors and aroma for a vibrant finish.

Easy Instant-Pot Thai Chicken Curry Recipe FAQs

How do I know if my chicken thighs are fresh and good for this recipe?
Look for chicken thighs that are pale pink without any dark spots or a sour smell. Fresh chicken should feel firm and slightly moist but not slimy. Using boneless, skinless thighs ensures the curry is tender and absorbs flavors beautifully.

What’s the best way to store leftover Instant-Pot Thai Chicken Curry?
Place leftovers in an airtight container and refrigerate promptly. The curry keeps well for 3 to 4 days in the fridge. To maintain its rich flavor, reheat gently on the stovetop or microwave, stirring occasionally and adding a splash of coconut milk or broth if it thickens too much.

Can I freeze Instant-Pot Thai Chicken Curry? If so, how?
Absolutely! Freeze the cooled curry in a freezer-safe container or heavy-duty zip-top bag for up to 3 months. To freeze properly:

Let the curry cool completely to avoid condensation.
Portion it into airtight containers or bags, squeezing out excess air.
Label with the date for easy rotation.
When ready to eat, thaw overnight in the fridge. Reheat gently on the stovetop, stirring occasionally and adding a little extra coconut milk or broth to refresh the texture.

What if my curry turns out too spicy or too mild?
No worries! If it’s too spicy, stir in coconut milk, a little brown sugar, or serve with extra rice to mellow the heat. Too mild? Simply add more red curry paste in small increments during cooking or sprinkle fresh chili slices on top when serving. The spice level is flexible, so adjust to suit your taste.

Is Instant-Pot Thai Chicken Curry safe for pets or common allergens present?
This recipe contains ingredients like fish sauce and chili that aren’t safe for pets, so keep them away from your furry friends while enjoying your meal. Also, fish sauce contains seafood allergens, so if you have allergies, substitute with soy sauce or tamari for a safer alternative. Coconut milk is generally safe, but if you have nut allergies, check labels carefully and consider canned coconut cream alternatives.