Thai Red Curry Chicken with Coconut Milk

thai red curry chicken in a bowl shot from overhead

4.61 from 33 votes

Thai Red Curry Chicken with Coconut Milk

Instant Pot Thai Coconut Chicken Curry is a flavorful, aromatic dish that's ready in no time. Tender chicken is simmered in a rich coconut milk sauce with vibrant spices and fresh vegetables. Serve it over rice for a quick and delicious meal that transports you to Thailand.

Course Main Dish Recipes

Cuisine Thai

Keyword thai chicken curry, thai curry

Prep Time 10

Cook Time 15

Additional Time 15

Total Time 40

Servings servings

Calories 470kcal

Author Robin Donovan

Ingredients

1 tablespoon cooking oil
2 garlic cloves minced
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
2 to 3 tablespoons Thai red curry paste
1 14-ounce can coconut milk, divided
4 skinless bone-in chicken thighs
3 makrut lime leaves optional
Assorted vegetables I used 1 red bell pepper, 2 sliced carrots, and 1 12-ounce package of frozen green beans
2 tablespoons fish sauce
Juice of 1 lime
1 tablespoon brown sugar
¼ cup julienned fresh basil optional

Instructions

Turn the Instant Pot on to Saute. Add the oil and once the oil is hot, add the curry paste and 2 tablespoons of the thick cream at the top of the can of coconut milk. Cook, stirring, for a minute or 2, and then add the garlic, ginger, and coriander. Cook for about 30 seconds more.
Add the remaining coconut milk, lime leaves, if using, and chicken.
Cover the pot, set the valve to the sealing position, and set the pot to cook on high pressure for 15 minutes if using boneless chicken or 20 minutes if using bone-in chicken.
When the pressure cooking time is up, quick-release the pressure and add the vegetables.
Cover the pot again, set the valve to the sealing position, and set to pressure cook for 0 minutes.
When the cooking time is up, quick release the pressure again and stir in the fish sauce, lime juice, brown sugar, and basil, if using. Serve immediately.

Notes

1. To make this curry on the stovetop, follow the instructions 1 and 2 but in a Dutch oven over medium-high heat. Add the chicken and bring to a simmer. Cook over low heat for about 30 minutes. Add the vegetables and simmer for 5 to 10 minutes more, until the vegetables are tender.

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