Instant Pot Thai Yellow Curry With Chicken
This Instant Pot Thai Yellow Curry is creamy, aromatic, and flavorful, packed with tender chicken and veggies. Pair it with some white rice for a delicious and wholesome meal that is perfect for busy weeknight dinners.
Servings 6 people
Calories 506kcal
Equipment
- Instant Pot DUO60 6 Qt 7-in-1
Ingredients
- 1 tablespoon coconut oil or vegetable oil
- 1/2 tablespoon minced ginger
- 1 tablespoon minced garlic
- 2.5 oz Thai yellow curry paste 3 tablespoons, you can use between 2 to 4 tbsp curry paste depending on your spice tolerance
- 1/2 teaspoon ground turmeric
- 13.5 oz can of full-fat unsweetened coconut milk refer notes
- 1-2 tablespoons fish sauce
- 1-2 tablespoons palm sugar substitute with brown sugar
- 4 kaffir lime leaves or 1 teaspoon of lime zest
- 1 lb boneless chicken breasts or thighs cut into 1.5-inch chunks
- 1 cup of diced potatoes 2 inch chunks
- 1 cup diced carrots 1/2 to 1-inch chunks
To be added after pressure cooking
- 1/2 cup red onion cut into chunks
- 1/2 cup sliced red bell pepper
- 2 tablespoons coconut cream optional
- 1/2 to 1 tablespoon lime juice
- 1/4 cup loosely packed Thai basil leaves
Instructions
- Press the 'SAUTE' button, and set it to 'NORMAL'. Once it displays, 'HOT', add coconut oil.
- Add minced ginger and minced garlic, and saute until fragrant.
- Add 1/2 cup thick coconut cream (from the top of the can), curry paste, and ground turmeric. Mix until well combined, fry the paste until the oil separates from the sides.
- Note: If you've already shaken up the coconut milk can, simply add 1/2 cup of the coconut milk and fry the paste.
- Add diced chicken, mix well, cook for 1-2 minutes.
- Note: If you have any browned bits stuck at the bottom of the pot, be sure to deglaze it with about 1/4 cup of chicken stock. If not, proceed with the recipe.
- Add the rest of the coconut milk (use a spatula or spoon if needed to scrape out everything). Mix well.
- Add 1 tablespoon of fish sauce and 1 tablespoon of palm sugar.
- Add diced potatoes, diced carrots, and kaffir lime leaves (bruised lightly or torn).
- Mix well. Make sure the potatoes and carrots are chunky or they will get too soft.
- Press 'CANCEL' to switch off the "SAUTE' mode.
- Close the lid of the Instant Pot. Set the valve to 'SEALING'. Pressure cook on high for 5 minutes. It will take some time for the pressure to build up (about 10 minutes), after which the timer will begin.
- Once the cooking cycle is complete, let the pot depressurize for 5 minutes. Then do a quick release of the leftover pressure as per the manufacturer's instructions. Press 'CANCEL' and switch off the IP. Once the silver pin drops, turn the knob to 'VENTING' and open the lid away from you.
- Turn on the 'SAUTE' mode, check for seasoning. Adjust with more fish sauce and/or palm sugar as required. I add another 1/2 tablespoon of fish sauce. I did not add more palm sugar as it was good enough for us. Mix well.
- Next, add diced onions and sliced bell pepper, mix well, cook for 3 minutes, or until the veggies turn crisp-tender.
- Switch off the Instant Pot. Add 2 tablespoons of coconut cream (optional), lime juice, and Thai basil leaves. Mix gently.
- Check for seasoning again and adjust if needed. Serve hot.
Video
Notes
Do not shake the can of coconut milk. You will need the thick coconut cream layer to cook the curry paste.
Cook time includes the time taken for the pot to come to pressure, actual cooking time, and time taken for the pot to depressurize.
Please refer to the recipe notes and tips & FAQs section for more info related to the recipe.
Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml
Nutrition
Serving: 1serving | Calories: 506kcal | Carbohydrates: 25.3g | Protein: 25.4g | Fat: 32g | Saturated Fat: 20.3g | Cholesterol: 67mg | Sodium: 902mg | Potassium: 421mg | Fiber: 2.7g | Sugar: 9.2g | Calcium: 114mg | Iron: 4mg