Thai Coconut Curry Chicken Recipe

I just made an Instant Pot Thai Chicken Curry that turned plain chicken and sweet potato into a healthy, crowd-pleasing dinner my family won’t stop asking for.

And I can’t stop thinking about my Instant Pot Thai Chicken Curry obsession. I love how Thai Coconut Curry Chicken hits every craving: creamy coconut milk, a hit of curry paste, tender chicken, chunks of sweet potato that soak it up.

I adore that it’s bold but simple, not fussy or precious. It’s dinner I actually want to eat on weeknights, the kind of meal that makes leftovers exciting.

Spicy, tangy, slightly sweet, and silky. Yeah, it’s messy to say I’m obsessed.

But I am, and you’ll want a bowl immediately, no shame and then fight me for seconds, seriously.

Ingredients

• Chicken gives hearty protein and bite, and it’s filling.
• Coconut milk makes it creamy, rich, and slightly sweet.
• Sweet potato adds soft, sweet chunks and cozy texture.
• Onion brings mild sharpness and a sweet backbone when it softens.
• Bell pepper gives juicy crunch and bright color.
• Garlic punches up aroma and depth, it’s homey.
• Ginger’s zippy warmth gives a little bite.
• Curry paste is the spicy soul, fragrant and bold.
• Broth stretches the sauce and keeps everything saucy and cozy.
• Fish sauce sneaks in salty umami, nothing overpowering.
• Lime juice brightens and cuts through the richness.
• Oil helps sear and brings a smooth mouthfeel.
• Salt wakes flavors up, so it actually tastes like something.
• Black pepper adds gentle heat and a little edge.
• Arrowroot thickens the sauce if you want no chunks.
• Plus cilantro gives fresh herby zip at the end.
• Basically jasmine rice soaks up sauce and makes it a meal.
• Cauliflower rice keeps it lighter and low-carb, still saucy.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces
• 1 can (13.5 to 14 oz) full fat coconut milk
• 1 medium sweet potato, peeled and cut into 1 inch cubes (about 1 lb)
• 1 small yellow or white onion, thinly sliced
• 1 red bell pepper, seeded and sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated or finely minced
• 2 to 3 tablespoons Thai yellow curry paste, depending on how spicy you like it
• 1 cup low sodium chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon fresh lime juice (about 1 lime)
• 1 tablespoon coconut oil or avocado oil
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon arrowroot powder mixed with 1 to 2 tablespoons water, for thickening if desired
• Fresh cilantro leaves for garnish, chopped (optional)
• Cooked jasmine rice or cauliflower rice to serve, optional

How to Make this

1. Turn Instant Pot to Sauté, add 1 tablespoon coconut or avocado oil, then when hot add the sliced onion and a pinch of salt; cook until soft and just starting to brown, about 4 minutes.

2. Add minced garlic and grated ginger, stir for 30 seconds, then stir in 2 to 3 tablespoons Thai yellow curry paste and cook 1 minute more so the flavors bloom.

3. Add the bite size chicken pieces, sprinkle 1 teaspoon sea salt and 1/2 teaspoon black pepper, and toss to coat with the curry mixture so the chicken gets a little sear, about 2 minutes.

4. Pour in 1 can full fat coconut milk and 1 cup low sodium chicken broth, then stir in 1 tablespoon fish sauce and 1 tablespoon fresh lime juice; scrape any browned bits off the pot bottom.

5. Add the cubed sweet potato and the sliced red bell pepper, give everything a gentle stir to submerge the sweet potato, then lock the lid and set to High Pressure for 6 minutes.

6. When cook time ends, let the pressure naturally release for 10 minutes, then quick release any remaining pressure, open lid and check the sweet potato for tenderness; if not soft, close and add 1 to 2 more minutes.

7. If you want a thicker sauce, whisk together 1 tablespoon arrowroot powder with 1 to 2 tablespoons cold water, stir the slurry into the hot curry and simmer on Sauté for 1 to 2 minutes until slightly thickened.

8. Taste and adjust seasoning with more salt, a splash more fish sauce, or lime juice if needed. If the curry seems too rich, add a splash of broth or water and rewarm.

9. Serve over cooked jasmine rice or cauliflower rice, spoon lots of sauce and chicken on top, and sprinkle chopped fresh cilantro over each bowl.

10. Leftovers keep great in the fridge for 3 to 4 days; reheat gently so the coconut milk does not split, add a little water if it’s too thick.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. Chef’s knife
3. Cutting board
4. Wooden spoon or silicone spatula
5. Measuring spoons and measuring cups
6. Can opener
7. Whisk and small bowl for the arrowroot slurry
8. Tongs or large spoon for stirring and serving
9. Rice cooker or medium saucepan for jasmine rice

FAQ

Thai Coconut Curry Chicken Recipe Substitutions and Variations

• Chicken: swap with firm tofu (press it first), boneless pork shoulder cut into cubes, or large shrimp. Tofu keeps it vegetarian, pork gives more richness, shrimp cooks faster so add near the end.
• Full fat coconut milk: use light coconut milk plus 2 tablespoons coconut cream or full fat coconut cream diluted with water, or unsweetened canned almond milk with 1 teaspoon coconut extract for a milder coconut flavor.
• Sweet potato: substitute cubed butternut squash, regular Yukon gold potatoes, or carrots. Butternut keeps the sweetness, potatoes make it starchier, carrots soften quicker.
• Thai yellow curry paste: use Thai red or green curry paste for a different heat profile, or mix 2 teaspoons curry powder with 1/2 teaspoon turmeric and a pinch of chili flakes if you dont have paste on hand.

Pro Tips

1. Brown the chicken in batches so it actually gets some color before pressure cooking; overcrowding makes it steam and you lose flavor. Don’t worry if a few browned bits stick, those add tasty depth to the sauce.

2. If your curry tastes too flat after pressure cooking, quick fix: stir in an extra splash of lime juice and a pinch of sugar or honey to brighten and balance the richness. Taste as you go, adding small amounts.

3. To keep coconut milk from splitting when reheating, warm gently over low heat and stir often; if it still looks or feels grainy, whisk in a tablespoon of cold water to smooth it back out.

4. Make the arrowroot slurry cold and add it near the end off heat, then simmer only briefly; overcooking starchy thickeners makes the sauce gluey. If you need more thickness later, add tiny amounts at a time and give it a minute to show the effect.