Lately, my favorite place to shop has been my pantry and fridge. You feel me?
Often I buy fun things, like Korean pancake mix, but somehow it gets wedged behind my flour and sugar. Then it is hidden in the abyss of my pantry until like a lost treasure I dig it up again, and rejoice because I know what’s for dinner.
Have you ever been there?
On my scourging of my fridge, and wondering what to make for dinner, I found my giant container of Thai massaman curry that I needed to use up, but had totally forgotten about it.
BUT I wasn’t in the mood to do a lot of prep, so I knew tonight would be Instant Pot Thai chicken curry!
But even though I didn’t have the usual small waxy potatoes that typically go with it, I decided to use it anyways.
Usually when I make my Thai curries I try to make them as authentic as possible, mainly because we haven’t been to Thailand in three years, and any time we eat Thai food I like to try to travel back to the streets of Thailand, with my taste buds at least.
But desperate times call for desperate measures. Have you felt that lately?
So I grabbed the Thai massaman curry paste, Chao Koh coconut milk that I usually save for my cooking classes, but I have extra since I haven’t had many Thai cooking classes because of the virus (sad!), sliced an onion, and got out four chicken breasts.
I put my instant pot on the saute function to stir-fry the curry paste with some oil. Then I added in the coconut cream (the thick layer that is often found on legit, unshaken cans of coconut milk), stirred some more, then added the rest of the coconut milk, chicken, and veg, and put it on high pressure for 10 minutes.
If I’m using kale, I like adding the kale before I put it in the instant pot because it helps break down the kale more, and gets it more easily into my kids, but you could also stir it in at the end if you want it more crisp.
If we have carrots, we’ve also loved putting those in when we add the chicken because it adds a lovely hint of sweetness, and sprinkling green onion or cilantro on top if you have any, makes it pretty and extra tasty too. But no worries if you don’t have them! Keep it simple!
I adore how quick this is, and how even though it doesn’t have everything a normal Thai curry would have, it still refreshes my spirits, which is what we all need like crazy in these crazy days!
I’d love to see your version of this instant pot Thai chicken curry! Share it with me on Instagram @thaifoodie!Print
Have some Thai curry paste, coconut milk and protein? That’s all you need for this Thai curry instant pot recipe, dinner on the table in 30 minutes!
- 2 tbsp-1/4 c. Thai curry paste (to taste, if you are using massaman curry paste, I would use 1/4 c. since it’s not spicy, but any other Thai curry paste will be spicy, so do what heat you can handle)
- 4 chicken breasts, or 6 boneless, skinless chicken thighs (our fav with curry)
- 1 onion, thinly sliced into strips
- 3 cups kale, or any other veggie in the fridge that needs to be used up
- 13.5 oz can coconut milk
- 1–2 tbsp fish sauce (to taste)
- 1–2 tbsp brown sugar (to taste)
- Optional 1–2 tbsp tamarind paste (I recommend it only if using massaman curry paste)
- cilantro and/or green onions to sprinkle on top
- Turn on the instant pot’s Saute function. Add a tablespoon of cooking oil of choice, and stir-fry the curry paste in the oil until fragrant.
- Open the coconut milk, if it’s legit Thai coconut milk that hasn’t been shaken up, you will see a thicker layer of coconut “cream” at the top. (If it’s not legit, and it’s liquidy, no worries, just add all the coconut milk, and skip this next step.)
- Scoop out the coconut cream to add to the curry paste, and stir-fry together until combined.
- Then add the rest of the coconut milk.
- Turn off the Saute function.
- Add the chicken, onion, kale or veg of choice, and stir it up. Or if you want to wait to add the kale after the chicken is cooked, so it’s more crisp, feel free to wait.
- Turn on to High Pressure for 10 minutes or 15 minutes if your chicken is still frozen.
- Either do natural release, or manual release.
- Add fish sauce, brown sugar and tamarind paste to taste, and kale if you waited to add it.
- Shred the chicken, and sprinkle green onions and/or cilantro on top.
- Enjoy with jasmine rice!
If you are using massaman curry paste, feel free to add some tamarind paste at the end, but if you don’t have tamarind paste, please don’t go and buy some just for this!
- Prep Time: 5
- Cook Time: 30
- Category: Dinner
- Method: Instant Pot
- Cuisine: Thai
Keywords: Thai Instant Pot recipe, Thai chicken curry instant pot recipe, Thai massaman curry instant pot recipe, Thai curry instant pot, Thai chicken curry recipe