Thai Yellow Chicken Curry with Vegetables is a hearty and flavorful meal. This dish is rich and mildly spicy. Plus it’s quick and easy to make in an Instant Pot.
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The Instant Pot is one of the most diverse kitchen appliances there are out there. You can make all sorts of food in your instant pot; you can prepare a pot roast, chili, beef stew, macaroni and cheese, and much, much more.
This recipe for curry has become one of my go-to recipes. I love how simple it is to prepare. After my workplace was flooded, lunch options became sparse.
I love Thai curry. Thanks to a co-worker who used to work at a Thai restaurant, she gave me an idea of how to get the flavor you need.
Table of Contents
Thai Yellow Chicken Curry
How do you make delicious restaurant-style Thai curry? You use what the restaurants use. If you live near an Asian store, Mae Ploy Thai Yellow Curry Paste tastes just like a restaurant.
This curry paste is super easy to use, and it tastes incredible. I have used yellow curry paste numerous times in chicken curry and I have used it in a butternut squash soup as well.
Ingredients
This recipe contains a few simple ingredients. You will need some vegetable oil, yellow curry paste, vegetables, and coconut milk (soy milk will also work, but it won’t have the same flavor of coconut milk.)
If you like your curry thinner, you may want to add some additional chicken stock.
For this curry, I use potatoes, carrots, and onions. You could use other vegetables if you like.
This curry reheats very well. I have begun to take it to work and reheat it there several days a week.
I hope you give this Instant Pot Thai Chicken Curry recipe a try. It is so easy to make and I know you are going to enjoy this one.
Best Instant Pot Recipes
Easy Chicken Dinners
- How to Make Shoyu Chicken
- Oven Baked Lemon Chicken
- Dijon Chicken
- Country Fried Chicken Breast Recipe
- Gorgonzola Chicken
- Russian Chicken
- Potato Flake Crusted Chicken
- Chicken Limone
- Chicken with Asiago Cream Sauce
- Chicken Tetrazzini
Be sure to check out more of my easy Instant Pot recipes and main dish recipes.
Instant Pot Thai Yellow Chicken Curry with Vegetables
Ingredients
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 3 tablespoons Thai yellow curry paste
- 13.5 ounces coconut milk
- 1 cup sliced white onions
- 1/2 cup diced carrots
- 1 1/2 cup diced potatoes
- 1 cup chicken stock optional
- rice for serving
Instructions
- Season the chicken with salt and pepper.
- Set the Instant Pot to Sauté and add the vegetable oil. When the oil is hot, add the curry paste and sauté for 2 to 3 minutes. Add the chicken, coconut milk, onions, carrots, and potatoes to the pot. If the curry seems too thick, add some chicken stock.
- Secure the lid, seal the vent, and set the Instant Pot to cook on high pressure for 9 minutes. Use a quick release or a natural release. Serve with rice if desired.
Bart Merrill
You could add a couple of cloves of garlic, a tablespoon of fresh grated ginger, and one or a couple of handfuls of peanuts if you really want to have a supreme Thai curry! Add the peanuts after it has been cooked in the Instant Pot. I lived in Thailand for a couple of years and since coming home, have used this similar recipe…..it is out of this world!!!
Bart Merrill
We’ve also added coarsely diced red bell pepper also for additional nutrition.
Stephanie
Great ideas! I will have to try these!
Billy
I love this!
Bill
I’m still unclear. The recipe does not say when to put the chicken in. Maybe you can correct the recipe to include when to add the chicken?
Thanks
Stephanie
I will correct it right now. I would hate for it to be unclear.
Jean
I am new to the Instant Pot and would like to try your Instant Pot Thai Chicken Curry with vegetables. You do not say how to deal with the chicken; is it sautéed in the pot along with curry paste or added after the coconut, along with the onions etc?
Stephanie
You simply place the chicken in there cut up and raw. I let the Instant Pot do the cooking. I do not intentionally sear the chicken in this recipe because I thought it would be overcooked.
Sophia Shore
I truly diislike coconut. But this recipe sounds enticing. What can i substitute for the coconut milk?
Jeanie
This was so flavorful! It reheats very well too.
LUE
would like to find Thai roll recipe do you have any ?