Go Back
- 1.5 lbs boneless chicken thighs - 1 can (14 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fresh ginger, minced - 3 cloves garlic, minced - 1 medium onion, diced - 1 red bell pepper, sliced - 1 cup green beans, trimmed and halved - 2 tablespoons soy sauce - 1 tablespoon brown sugar - 1 teaspoon turmeric powder - 1 teaspoon salt - 2 tablespoons vegetable oil - Fresh cilantro, for garnish You can swap chicken thighs for chicken breast if you prefer. Canned coconut milk can be replaced with homemade coconut milk. For a less spicy dish, use mild curry paste or skip it. Fresh ginger works best, but ground ginger is okay in a pinch. Don’t have red bell pepper? Use yellow or green instead. For a vegetarian option, try tofu or chickpeas. An Instant Pot is key for this recipe. A cutting board and knife make prep easy. Use measuring spoons and cups for accuracy. A wooden spoon helps mix ingredients well. Finally, a serving spoon is great for ladling out your curry. {{ingredient_image_1}} Start by turning on your Instant Pot. Set it to 'Sauté' mode. Add two tablespoons of vegetable oil to the pot. Let it heat up for a minute or so. Once hot, toss in the diced onion. Sauté until the onion turns golden brown, which takes about three to four minutes. This step builds a great base flavor. Next, stir in the minced garlic and ginger. Cook these together for one minute. You want to smell their bright, fresh aroma. After that, add the chicken thighs to the pot. Mix them well with the onion, garlic, and ginger. Sauté everything for about five minutes. The chicken should be browned on the outside, but it does not need to be cooked through yet. Now, it’s time to add the spices. Mix in the red curry paste and turmeric powder. Make sure the chicken pieces are coated evenly. Then, pour in the can of coconut milk, soy sauce, and brown sugar. Stir everything together until combined. Next, add the sliced red bell pepper and green beans on top of the mix. Do not stir them in. This keeps them tender during cooking. Now, secure the lid on the Instant Pot and set the valve to 'Sealing'. Cook on 'Manual' or 'Pressure Cook' mode for eight minutes. Always double-check that the lid is on tightly. The valve must be set to 'Sealing' for proper pressure cooking. Eight minutes is perfect for this recipe. It cooks the chicken fully while keeping the veggies bright. Once the cooking is done, let the pot sit for five minutes. This is called natural release. After five minutes, carefully quick release any remaining pressure. Open the lid and give everything a good stir. Taste it and adjust the seasoning if needed. Now, your Instant Pot coconut curry chicken is ready to serve! Enjoy it hot, garnished with fresh cilantro. - Adjusting spice levels: Start with two tablespoons of red curry paste. Taste after cooking. Add more if you want it spicier. You can also add a pinch of cayenne for heat. - Enhancing coconut taste: Use full-fat coconut milk for richness. You can also add a splash of coconut cream before serving. This gives it a nice creamy texture. - Achieving desired thickness: If your curry is too thin, use the sauté mode after cooking. Let it simmer for a few minutes. This reduces liquid and thickens the sauce. - Best practices for Instant Pot cooking: Always ensure the sealing ring is in place. This helps to trap steam. Use the right amount of liquid. Too little can cause burning. - Tips for re-heating leftovers: Use the sauté mode to warm. Stir often to prevent sticking. Add a splash of water or coconut milk to keep it moist. - Garnishing techniques: Fresh cilantro adds color and flavor. Sprinkle it on just before serving. You can also add lime wedges for a zesty touch. - Serving suggestions: Serve with jasmine rice or quinoa. This pairs well with the coconut curry. A side of steamed veggies adds color and crunch. Pro Tips Use Fresh Ingredients: Fresh ginger and garlic will significantly enhance the flavors of your curry. Whenever possible, opt for fresh over powdered ingredients. Adjust Spice Level: If you prefer a milder curry, reduce the amount of red curry paste. You can always add more later if you want extra heat. Let It Rest: After cooking, allowing the curry to sit for a few minutes helps the flavors meld together, making the dish even more delicious. Garnish Wisely: Fresh cilantro adds a burst of flavor and color to your dish. Consider adding a squeeze of lime juice for added brightness just before serving. {{image_2}} You can switch up the protein in this dish easily. Using shrimp adds a nice seafood twist. Simply sauté shrimp in the pot for a few minutes until they turn pink. Tofu is another great option. Use firm tofu and cut it into cubes. Sauté it until golden brown. If you want to skip meat, load up on vegetables. Broccoli, zucchini, or mushrooms work great in coconut curry. Want to explore new flavors? Try adding Thai or Indian spices. For a Thai twist, add lemon grass. It gives a fresh taste. If you prefer Indian spices, consider adding garam masala or cumin. These spices enhance the dish’s warmth. You can also squeeze some lime juice for brightness. It balances the flavors and makes it pop. How you serve this dish makes a big difference. Pair it with jasmine rice or rice noodles. They soak up the sauce perfectly. For a healthy side, try steamed broccoli or a fresh salad. These options add color and more nutrients to your meal. Enjoy this dish with your favorite sides for a complete dining experience! To keep your Instant Pot coconut curry chicken fresh, store it properly. First, let it cool down to room temperature. Then, place it in airtight containers. Glass or BPA-free plastic work well. Make sure to seal them tightly to keep out air. This helps prevent spoilage and keeps flavors intact. If you want to save some for later, freezing is a great option. Pour the curry into freezer-safe bags or containers. Leave some space at the top, as liquids expand when frozen. Label the bags with the date. For reheating, thaw it overnight in the fridge. Then, heat it gently on the stove or in the microwave until hot. In the fridge, your coconut curry chicken lasts about 3 to 4 days. Always check for signs of spoilage, like an off smell or strange color. If it looks or smells bad, it’s best to toss it. Enjoy your delicious dish, but always keep safety in mind! Yes, you can substitute coconut milk. Use almond milk or soy milk for a lighter option. If you want a thick texture, use heavy cream or Greek yogurt. Keep in mind that these options change the taste. Coconut milk gives a unique flavor that makes this dish special. If you don't have red curry paste, consider using yellow curry paste or green curry paste. They will give a different taste but still work well. You can also mix chili powder with some ginger and garlic for a quick fix. Just remember that the flavor will change a bit. To make this dish spicy, you can add some cayenne pepper or red pepper flakes. Start with a little, then add more to your taste. - Recommended spices to add: - Cayenne pepper - Red pepper flakes - Chopped fresh chilies To adjust the cooking method for heat, add the spices during the sauté stage. This way, the heat blends well into the dish. Avoid adding them after cooking, as the heat won't mix well. Enjoy your spicy coconut curry! This blog post covers a delicious Instant Pot chicken recipe. You now know the key ingredients, cooking steps, tips, and variations. With the right tools and techniques, you'll create a flavorful dish every time. Remember to explore substitutions and pair your meal with rice or noodles for a complete experience. Proper storage is also vital to keep leftovers fresh. Get creative and enjoy your cooking journey! You can tailor the flavors to what you love. Let your taste buds lead the way.

Instant Pot Coconut Curry Chicken

A flavorful and creamy coconut curry chicken made easily in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
  • 1 can coconut milk (14 oz)
  • 2 tablespoons red curry paste
  • 1 tablespoon fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 red bell pepper, sliced
  • 1 cup green beans, trimmed and halved
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • Fresh cilantro, for garnish

Instructions
 

  • Turn the Instant Pot on to 'Sauté' mode. Add the vegetable oil, and once hot, add the diced onion. Sauté until golden brown, about 3–4 minutes.
  • Stir in the minced garlic and ginger, sautéing for an additional minute until fragrant.
  • Add the chicken pieces to the pot, mixing well with the onion, garlic, and ginger. Sauté for about 5 minutes, just until the chicken is browned on the outside.
  • Mix in the red curry paste and turmeric powder, ensuring the chicken is coated evenly.
  • Pour in the coconut milk, soy sauce, and brown sugar. Stir to combine all ingredients.
  • Add the sliced red bell pepper and green beans on top (do not stir).
  • Seal the Instant Pot lid and set the valve to 'Sealing'. Cook on 'Manual' or 'Pressure Cook' mode for 8 minutes.
  • Once cooking is complete, allow for a natural release for 5 minutes, then carefully quick release any remaining pressure.
  • Open the lid and stir well to combine the chicken and vegetables. Taste and adjust seasoning if needed.
  • Serve hot, garnished with freshly chopped cilantro. Enjoy!

Notes

Serve with rice or noodles for a complete meal.
Keyword chicken, coconut milk, curry, instant pot