• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Paint The Kitchen Red
  • Home
  • Recipes
    • Instant Pot
    • Air Fryer
    • Other
  • Tips
  • Shop
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Tips
  • Instant Pot Recipes
  • Air Fryer Recipes
  • Other Recipes
  • About
  • ×

    Home » Instant Pot

    Thai Instant Pot Yellow Curry with Chicken

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read the disclosure.    

    Published: Oct 23, 2018 | Updated: Jul 30, 2021 | Author: Paint the Kitchen Red | 93 Comments

    JUMP TO RECIPE
    Instant Pot Thai Yellow Curry Pinterest pin - bowl of yellow chicken curry with potatoes, carrots - Paint the Kitchen Red

    Thai Instant Pot Yellow Curry with Chicken has the perfect combination of flavors: creamy coconut milk, Thai yellow curry paste, chicken, potatoes, and carrots. To top it off, curry powder gives this Thai yellow curry its unique taste.  This Thai yellow curry recipe is soul-nourishing comfort food perfect for any time of year.

    Instant Pot Thai Yellow Curry with Chicken in white bowl on blue napkin, with fried rice in another bowl

    Table of Contents


    1. INTRODUCTION
    2. TIPS
    3. INGREDIENTS
    4. STEP BY STEP INSTRUCTIONS
    5. RECIPE CARD – PRINTABLE
    6. RELATED RECIPES AND GUIDES

    Introduction

    I’ve had many requests for an Instant Pot Yellow Curry recipe but I just didn’t get a chance to share one until now.  I think you’re going to love this Instant Pot chicken curry with potatoes and carrots.

    It’s very important that you get good quality and authentic ingredients if you want to replicate the flavors of your favorite Thai restaurant.  Please read my Instant Pot Thai Red Curry recipe post to find out more about my quest to create a recipe for the perfect Thai Red Curry, first on the stovetop and then the pressure cooker!

    When I used to make Thai Yellow Curry on the stovetop, I didn’t add extra curry powder. I found that the yellow curry paste gives the curry amazing and authentic flavor. But when I make this curry in the pressure cooker, I like to add that extra curry powder because pressure cooking can dull some of the spices.

    I love to serve Thai curries with Jasmine rice rather than long grain, basmati, or even brown rice. I feel that Jasmine rice is best for soaking up the curry – it tastes so good!!

    This pressure cooker Thai yellow curry recipe can be made quickly and easily, even on a busy weeknight.  I always keep coconut milk and curry paste in my pantry and I use whatever meat and vegetables I have on hand.

    [Read More: Instant Pot Pot-in-Pot Cooking Method to cook rice and curry together!]

    All my Thai recipes are as delicious and easy as this curry, but with different flavors!  Yellow curry and Massaman curry are on the milder side and Green Curry is the spiciest, with Red Curry somewhere in the middle.

    Here are some Thai recipes you might like to try out
    – Instant Pot Thai Red Curry
    – Instant Pot Thai Massaman Curry
    – Instant Pot Thai Panang Curry
    – Instant Pot Thai Green Curry
    – Instant Pot Thai Peanut Noodles
    – Instant Pot Thai Coconut Soup (Tom Kha Gai)
    – Instant Pot Thai Grilled Chicken (Gai Yang)
    – Instant Pot Jasmine Rice

    TIPS AND SUBSTITUTIONS


    Yellow Curry Paste

    To make this curry taste like a restaurant-quality curry, you’ve got to get the right curry paste.  There are two brands of Thai curry pastes that I really like: Maesri (which I like best) and Mae Ploy. 

    These brands have a much more authentic flavor than the most common brand found in regular grocery stores in the US.

    If the curry is too spicy at the end, add some more coconut milk when you’re cooking the vegetables.


    Spiciness

    When I use Maesri, I use 3 tablespoons of paste, but with Mae Ploy, I use 2 tablespoons because I find it to be spicier.  Adjust to your tastes. 

    If the curry is too spicy at the end, add some more coconut milk when cooking the vegetables.   The level of spice in the recipe as written is medium spicy.  Vary the spice by adding more or less Thai yellow curry paste.

    Also note that Thai curries are generally eaten with rice. If you’re not planning on eating the curry with rice, you might need to adjust the salt by reducing the quantity of fish sauce.


    Curry Powder

    Curry powder can lose its freshness if kept for too long.  So if you have a jar of curry powder that’s been sitting in your cabinet for ages, you should try and get a fresh jar.


    Lime Leaves

    Lime leaves (also known as k-lime, makrut or kaffir lime leaves) add unique flavor to Thai curries.

    You can find them at Asian grocery stores. I highly recommend using them. They keep very well in the freezer!

    I like to scrunch up the lime leaves and bruise them before adding them to the curry. This releases the oils from the leaves and adds a stronger flavor.

    If you can’t find lime leaves, add an extra teaspoon or two of lime juice. Taste as you go.


    Thai Basil

    Thai yellow curry recipes vary widely.  I like to use lime leaves but I don’t use Thai basil  in this curry.  If you’re used to the flavor of Thai basil in your yellow curry, feel free to add some in at the end, after pressure cooking.


    Fish Sauce

    I use Red Boat brand of fish sauce. It’s more pricey, but very good quality.

    There’s no substitute for fish sauce.  It adds that depth of flavor, the umami, to the curry.  But for vegetarians, I’ve had readers recommend the Fysh brand of sauce.  I have not tried it.  You may need to add a little extra.


    Palm Sugar

    Thai yellow curries at Thai restaurants can vary in the amount of sweetness, so feel free to adjust the quantity of sugar. 

    Palm sugar is more authentic to a Thai curry than brown sugar is.  However, I frequently use brown sugar without sacrificing taste.


    Coconut Milk

    I frequently get questions about the coconut milk curdling after being pressure cooked in the Instant Pot. Yes, it will appear to be curdled when you open the Instant Pot. But once you stir it up and cook the vegetables in the curry sauce, the curry should be very smooth.

    It’s important to buy good-quality coconut milk. I have had less-than-perfect Thai curry when I’ve used lower quality brands and/or light coconut milk. I use full-fat coconut milk. My two favorite brands are Aroy-D and Chaokoh.


    Meats and Tofu

    You can easily substitute other meats or tofu for the chicken, but you’ll have to adjust the cooking time – here are some approximate times.  Note: the timing for meat is for bite-size strips!

    • Pork shoulder: 8 minutes Natural Pressure Release (NPR)
    • Beef chuck: 12 minutes NPR
    • Extra-firm tofu, cubed: 2 minutes, Quick Release (QR)

    Vegetables

    I sometimes choose to decrease the quantity of chicken and double the quantity of vegetables, so we eat less meat and more veggies.


    Doubling the Recipe

    You can double all the ingredients in the recipe and pressure cook for the same amount of time. Just make sure your ingredients don’t go past the 2/3-full mark.


    Splatter Screen

    When you’re sauteing the coconut milk with the curry paste, the mixture can bubble up and splatter. I like to use a splatter screen to cover the inner pot during the saute process.


    Burn Message

    If you regularly encounter the ‘burn’ message, feel free to add 1/4 cup of broth when pressure cooking the coconut milk.  (I frequently do this not because of the ‘burn’ error but just because I don’t like to waste the remnants of coconut milk in the can; I add a bit of broth to the emptied can, swirl it around and use a spoon or silicone spatula to scrape out all the coconut milk.)

    [Read more: Instant Pot Burn Message]

    If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.

    • Instant Pot DUO Beginner’s Manual
    • Instant Pot ULTRA Beginner’s Manual
    • Instant Pot DUO EVO PLUS Beginner’s Manual
    • Instant Pot DUO NOVA Beginner’s Manual
    • Instant Pot DUO GOURMET Beginner’s Manual
    • Instant Pot DUO CRISP Beginner’s Manual
    • Instant Pot PRO Beginner’s Manual
    • Instant Pot PRO CRISP Beginner’s Manual

    Instant Pot Thai Yellow Curry – Ingredients

    Instant Pot Thai Yellow Curry Ingredients - chicken, potatoes, onions, curry paste, brown sugar, lime juice, carrots, fish sauce, curry powder, lime leaves, coconut milk
    • Chicken
    • Potatoes
    • Onions
    • Yellow curry paste
    • Brown sugar
    • Lime juice
    • Carrots
    • Fish sauce
    • Curry powder
    • Lime leaves
    • Coconut milk

    How to Make Thai Yellow Curry in the Instant Pot (Step by Step Instructions)

    1. Turn on Saute Mode
    2. Saute curry paste and coconut milk
    3. Add curry powder and rest of coconut milk
    4. Stir in chicken and potatoes
    5. Pressure cook
    6. Quick-release pressure
    7. Add vegetables and seasonings and saute

    How to Turn on Saute Mode

    Instant Pot Ultra Duo Saute Function collage - arrows pointing to Saute in Duo and Ultra - Paint the Kitchen Red
    • Instant Pot DUO:  Select the Saute function.
    • Instant Pot ULTRA:  Select the Saute function and press Start.

    Saute Curry Paste and Coconut Milk

    Instant Pot Thai Yellow Curry with Chicken Instructions 1 collage - coconut milk, yellow curry paste, stirred
    • Stir together yellow curry paste and 1/2 can of coconut milk and saute for about a minute. Use a splatter screen if necessary, to guard against splatters from the coconut milk.

    Add Curry Powder and Rest of Coconut Milk

    Instant Pot Thai Yellow Curry with Chicken Instructions 2 collage - coconut milk and spices with added turmeric, saute, add remaining coconut milk
    • Add curry powder and stir until mixture is bubbly and oil begins to separate, about two to three minutes. *
    • Select Cancel and stir in remaining coconut milk.

    Stir in Chicken and Potatoes

    Instant Pot Thai Yellow Curry with Chicken Instructions 3 collage - coconut milk and chicken, potatoes, stirred
    • Stir in chicken and potatoes.

    Instant Pot Duo Pressure Cook 3 minutes

    Instant Pot Duo Manual mode 3 minutes collage - close lid, press manual, press + -, display says 3 - Paint the Kitchen Red
    • Close the lid and make sure steam release handle is in Sealing position
    • Press Manual (or Pressure Cook) and + or – until the display reads 3 (3 minutes).

    Instant Pot Ultra Pressure Cook 3 minutes

    Instant Pot Ultra pressure cook 3 minutes collage - open lid, select pressure cook and set time to 00:03, display says on - Paint the Kitchen Red
    • Close the lid.
    • Select Pressure Cook mode and adjust the time to 3 minutes (00:03).
      Press Start.

    Pressure Cooking Process (Duo and Ultra)

    Instant Pot Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red
    Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - Paint the Kitchen Red
    • Instant Pot display will change to On.
    • Once the Instant Pot is pressurized, the float valve will go up.
    • The display will count down to 0; it will then switch to Keep Warm mode and display L0:00  or 00 00 and begin to count up the number of minutes since pressure cooking completed.

    How to Quick Release Pressure (QR) on the DUO

    Instant Pot Quick Release collage - move handle to venting, float valve down, lid propped open - Paint the Kitchen Red
    • Move the steam release handle to Venting. Steam will come out of the steam release handle.
    • When your Instant Pot is depressurized, the float valve will be in the down position.
    • Press Cancel and open the Instant Pot.

    How to Quick Release Pressure (QR) on the ULTRA

    Instant Pot Ultra Release Steam and Open collage - press steam release button, float valve in down position, Instant Pot Ultra is open - Paint the Kitchen Red
    • Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
    • When your Instant Pot is depressurized, the float valve will be in the down position.
    • Press Cancel and open the Instant Pot.

    [Find out more about the pressure release methods and how and when to use them. ]

    Add Vegetables and Seasonings and Saute

    Instant Pot Thai Yellow Curry with Chicken Instructions 4 collage - cooked yellow curry, added carrots and onions, simmer
    • Select the Saute function.
    • Stir in fish sauce, brown sugar, lime juice, onions, carrots, and lime leaves.
    • Cook until vegetables are crisp-tender, about 3 to 5 minutes. Don’t overcook, as the vegetables will continue to cook in the residual heat.
    • Taste and adjust with more fish sauce, brown sugar or lime juice.
    • Serve with Instant Pot Jasmine Rice.
    Instant Pot Thai Yellow Curry with Chicken in white bowl on blue napkin, with fried rice in another bowl

    Thai Instant Pot Yellow Curry with Chicken

    This Instant Pot Thai Yellow Curry with Chicken has the perfect combination of flavors: creamy coconut milk, Thai yellow curry paste, chicken, and vegetables. To top it off, curry powder gives this Thai yellow curry its unique taste.  This curry is soul-satisfying comfort food perfect for any time of year.
    4.98 from 42 votes
    PRINT PIN RATE
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 6 servings
    Calories: 295
    Author: Paint the Kitchen Red
    Prevent Screen from Going Dark

    Equipment

    • Instant Pot
    • Splatter Screen

    Ingredients
      

    • 2 to 3 Tbsp Thai yellow curry paste preferably Maesri  or Mae Ploy brand *
    • 14 oz. coconut milk (1 can), preferably Aroy D or Chaokoh brand
    • 1 tsp  curry powder
    • 1 1/2 lb boneless skinless chicken breasts or thighs cut into bite-size pieces
    • 1 1/2 cups Yukon gold potatoes about 2 medium, cut into 1 1/2-inch cubes 
    • 2 Tbsp  fish sauce  more to taste
    • 2 Tbsp  brown sugar or to taste
    • 1 tsp lime juice
    • 1/2 cup onion cut into 1-inch cubes
    • 1 cup carrots sliced
    • 4 lime leaves slightly bruised **

    Instructions
     

    • Select Saute and stir together yellow curry paste and 1/2 can of coconut milk in the inner pot for about a minute.
    • Add curry powder and stir constantly until mixture is bubbly, about 2 to 3 minutes.
    • Press Cancel.
    • Stir in remaining coconut milk, chicken and potatoes.
    • Close the lid and pressure cook on High Pressure for 3 minutes.
    • Do a Quick Release of pressure (QR) and open the Instant Pot.  [Read More: The Different Pressure Release Methods]
    • Stir in fish sauce, brown sugar, lime juice, onions, carrots, and lime leaves.
    • Select Saute and cook until vegetables are crisp-tender, 3 to 5 minutes.  (Be sure not to overcook.  Vegetables will continue to cook in the residual heat.)
    • Taste and adjust with more fish sauce, brown sugar, or lime juice.
    • Serve with Instant Pot Jasmine Rice.

    Notes

    • Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
    • Use a splatter screen, if necessary, to guard against the coconut milk bubbling up.
    • Thai curries are generally eaten with rice. If you’re not planning on eating the curry with rice, you might need to adjust the salt by reducing the quantity of fish sauce.
    • * I use 3 Tbsp of Maesri brand or 2 Tbsp of Mae Ploy brand.
    • ** lime leaves also referred to as k-lime, makrut, or kaffir lime leaves
    • See the blog post for more detailed recipe tips

    Nutrition

    Serving: 1 serving | Calories: 295 kcal | Carbohydrates: 20 g | Protein: 26 g | Fat: 13 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Cholesterol: 55 mg | Sodium: 766 mg | Fiber: 1 g | Sugar: 7 g
    Course Main Dishes
    Cuisine Asian, Thai
    Main Ingredient chicken
    Have you made this recipe? I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed or #PaintTheKitchenRed!

    Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!

    I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

    If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!

    BACK TO TOP

    Recipes you Might Also Like!

    Instant Pot Thai Red Curry with Chicken

    This Instant Pot Thai Red Curry with Chicken is delightful (and addicting!) It makes a perfect meal when paired with Jasmine Rice, and comes together so quickly in the Instant Pot. Perfect for a busy weeknight meal.
    GET RECIPE DETAILS
    Instant Pot Thai Red Curry with colorful vegetables in white bowl with spoon on rich red napkin.

    Thai Instant Pot Panang Curry with Chicken

    This Instant Pot Thai Panang Curry with Chicken tastes amazing!  It’s quick and easy enough to make on a weeknight and tastes like you got if from a Thai restaurant.  Creamy coconut milk, Panang curry paste, chicken, vegetables, and spices come together to make a delicious curry that tastes great with jasmine rice.
    GET RECIPE DETAILS
    Instant Pot Panang Curry with chicken, green beans, red and green peppers, Thai basil in a white bowl on a light wood background

    Khow Suey – Burmese Noodles

    Khow Suey is the Burmese version of the popular Thai recipe called Khao Soi. This recipe is a one-pot easy version that has all the wonderful flavors of the original. Tender chicken and noodles cooked in creamy coconut curry broth make this a hearty and comforting meal. It can be made in the Instant Pot or stovetop.
    GET RECIPE DETAILS
    Instant Pot Khao Suey - Burmese noodles in coconut curry broth topped with fried onions, garlic, boiled egg and cilantro

    « Instant Pot Brown Rice Pot in Pot (PIP) Method
    Vegetarian Instant Pot Moroccan Stew »

    Reader Interactions

    Comments

    1. Heike

      August 22, 2021 at 2:46 pm

      5 stars
      It was absolutely delicious, but I was left with no potato. The minimum time setting on my pressure cooker is five minutes and by that time the potato had totally integrated into the sauce. Any advice how to fix this?

      Reply
      • Paint the Kitchen Red

        August 23, 2021 at 8:20 pm

        Heike, Thanks for your question. What you could do is to keep the potatoes as larger pieces and then cut them smaller pieces after cooking.

        Reply
    2. Christina

      February 16, 2021 at 9:13 pm

      5 stars
      I’d been working on perfecting my stovetop Thai yellow curry and you dropped this simple perfection in my lap! Thank you. Delicious!

      Reply
      • Paint the Kitchen Red

        February 17, 2021 at 9:37 am

        Oh good! I’m working on updating (most of) my posts and add stovetop instructions too. Slow going, but hopefully will get through them one day! I’m glad you like the recipe.

        Reply
    3. April

      February 09, 2021 at 12:20 pm

      This recipe looks amazing! I love how you are so detailed with the instapot operation. Thank you!
      I have a question, if I want to put this together really quick but all I have is a bottle of Trader Joe’s yellow curry sauce (and maybe some coconut milk too) can I still make it decent?
      Thank you!:)

      Reply
      • Paint the Kitchen Red

        February 10, 2021 at 9:55 am

        April, I’m not sure about the sauce, but if it has fillers like flour or cornstarch you might have sealing issues. If the sauce is a self-standing sauce i.e. you don’t need to add coconut milk, then it would become watered down if you add coconut milk or water. I would suggest you cook it in Saute mode OR you can try it out, hoping there are no Burn Message issues.

        Reply
    4. Vic

      January 12, 2021 at 8:06 pm

      Your blog has finally helped me master my instant pot – appreciate your detail and graphic information. This recipe was much-need success.

      Reply
      • Paint the Kitchen Red

        January 16, 2021 at 2:58 pm

        Thank you so much, Vic! I’m thrilled that I’ve been able to help out.

        Reply
    5. Lydia Ph

      November 29, 2020 at 8:39 am

      5 stars
      So delicious, definitely going in our rotation (like all your other recipes I’ve tried so far!) This one is so quick and easy too! Love how convenient it is to chop the veggies while the chicken is in the pot! Thanks so much!

      Reply
      • Paint the Kitchen Red

        December 02, 2020 at 2:54 pm

        Thank you Lydia! I am so pleased that you loved the recipe.

        Reply
    6. Jenny

      October 03, 2020 at 1:10 pm

      5 stars
      Thank you so much for this recipe!! I feel like you’ve just opened up a new world for me. Even though I love Thai curries, I rarely eat them – because when we get Thai food once or twice a month I’m always more tempted by the noodle dishes. I was searching on Pinterest for an instant pot Thai curry and found your site – which sent me down a rabbit hole of looking through all of your old posts! I started with the red curry (amazing!), and made this yellow curry this weekend – it was so good, and SO easy!!! I can’t wait to try all the others. Thank you for all the great tips of the best brands to buy, and other details like ways to store Iime leaves, ect. Your posts are so detailed and thought out, and really help with confidence. How long do you recommend storing open curry paste in the fridge after opening? Thanks again!

      Reply
      • Paint the Kitchen Red

        October 05, 2020 at 10:54 am

        Jenny -thank you so much for taking the time to comment and rate the recipe. All the Thai curries are different from each other and I think you’ll enjoy them all. The panang curry is especially popular amongst readers and my oldest daughter. The green curry is my youngest daughter’s favorite. The tom kha gai (coconut) soup is a hidden gem, waiting to be discovered 🙂 Re: storing the thai curry paste, I store the leftovers in a clean glass bottle and it stays for a long time in the fridge.

        Reply
    7. Michael

      August 04, 2020 at 6:38 pm

      If I don’t have curry paste, can I just add more curry powder?

      Reply
      • Paint the Kitchen Red

        August 05, 2020 at 9:00 am

        Michael, thank you for your question. Most likely you have Indian curry powder and the curry paste is Thai. So you could use more curry powder, but the taste will be completely different. It’ll probably taste good, though.

        Reply
    8. Karen Brown

      August 01, 2020 at 11:55 am

      Where can I buy these curry pastes?

      Reply
      • Paint the Kitchen Red

        August 04, 2020 at 5:24 pm

        Karen, they are available at Asian stores but you can also get them online on amazon.

        Reply
    9. Jane

      July 30, 2020 at 7:16 pm

      I plan to make this on the week end. I love Thai basil. Would it be appropriate to use in this recipe? And are the lime leaves what I am thinking are kaffir lime leaves (maybe that name is not pc but I don’t know if there are other varieties of lime leaves and these are what I am familiar with from travels in SE Asia). It looks delicious and I am sure it will be delicious!

      Reply
      • Paint the Kitchen Red

        July 30, 2020 at 9:06 pm

        Hi Jane, thanks for your question. I don’t include basil in this recipe but I do in my red curry, green curry and panang curry recipes. But you can definitely add it to this recipe and it would taste great. Yes, lime leaves/makrut leaves/kaffir lime leaves are the same. I actually changed the name in my recipes because a reader alerted me to the fact that it was offensive.

        Reply
    10. Nicole

      June 14, 2020 at 9:27 am

      4 stars
      This was only my second attempt at a really new cooking style using my Instant Pot. This dish was a hit with all four pallets in this very choosy household. I served it with Basmati Rice and everyone was pleased with this meal.

      Reply
      • Paint the Kitchen Red

        June 15, 2020 at 7:26 pm

        Thank you, Nicole. I am so happy you liked the recipe.

        Reply
    11. Chris

      June 05, 2020 at 6:54 pm

      5 stars
      Fantastic! Took a few shortcuts and it still turned out great.

      Reply
      • Paint the Kitchen Red

        June 06, 2020 at 1:45 pm

        Great, so nice to hear you liked the recipe. Thanks!

        Reply
    12. Martina

      June 01, 2020 at 4:21 am

      5 stars
      This is the best yellow curry I’ve ever tasted! Soooo delicious! I will be making this over and over again. It’s meant to be a lunch for tomorrow but I’m eating it with a spoon right from the pot so I hope there will be something left! Really delicious, thank you!

      Reply
      • Paint the Kitchen Red

        June 01, 2020 at 10:07 am

        Hey Martina – thank you for that wonderful comment and rating. I’m so happy to hear you love the recipe. I’m certain you’ll love the other Thai curries I’ve posted too 🙂

        Reply
    13. Pauline N.

      April 19, 2020 at 7:38 am

      5 stars
      Thank you so much for this wonderful recipe! My first time making curry & this will definitely be my go to recipe. My boyfriend & I loved how it turned out. I used pork shoulder instead of chicken. I will have to say that my carrots took longer than 5 minutes to be tender which was an easy fix, I just cooked them longer. Will definitely check out your other recipes!

      Reply
      • Paint the Kitchen Red

        April 21, 2020 at 11:58 am

        Hey Pauline, thank you so much for taking the time to comment. That’s great that the recipe worked for you with pork shoulder. You could pressure cook your veggies after the pork is done. Maybe 1 minute or so.

        Reply
    14. Elizabeth

      April 17, 2020 at 8:32 pm

      The recipe doesn’t say how many this serves so when you import recipe for nutrition info it could be helpful.

      Reply
      • Paint the Kitchen Red

        April 18, 2020 at 12:26 pm

        Elizabeth, right at the top, in the red section of the recipe card, it tells you the servings. This serves 6.

        Reply
    15. Caren

      January 29, 2020 at 7:45 pm

      5 stars
      The dish tastes great! I made the curry with extra firm tofu, which I added at the time the chicken would’ve been added. I twice got burn notices – I believe from the tofu sticking – so I recommend waiting to add the tofu along with the vegetables. I used carrots and green beans, and left out the onion (family members are sensitive to onion). The curry was super flavorful and delicious.

      Reply
      • Paint the Kitchen Red

        January 30, 2020 at 8:25 pm

        Caren, thanks for sharing your experience. I have a feeling you needed to thin out the coconut milk to pressure cook the tofu. But tofu cooks so quickly that I think cooking it afterwards is s a perfect option.

        Reply
    16. Carole McCracken

      January 06, 2020 at 12:05 pm

      I made this recipe last evening and really enjoyed it. I put leftovers in fridge but noticed today the curry dish is very thick with little liquid left. I like more “sauce” for the rice so think I will add more coconut milk next time. Would I add the milk before pressure cooking it, or just near the end before putting it on saute?

      Reply
      • Paint the Kitchen Red

        January 07, 2020 at 9:42 am

        Carole, the curry does thicken upon refrigeration but when you heat it, it should thin out a bit. What I would suggest is that you add the extra coconut milk after pressure cooking, as needed. You can also add 1/4 cup of chicken broth.

        Reply
        • Carole

          January 08, 2020 at 5:11 pm

          Thanks for the suggestions – I just finished the left overs so nothing went to waste, haha. I will add the extra coconut milk next time though.

          Reply
    17. Jessica

      December 17, 2019 at 7:35 pm

      5 stars
      This was absolutely delicious! My whole family loved it!!!

      Reply
      • Paint the Kitchen Red

        December 21, 2019 at 4:06 pm

        Jessica, thank you for letting me know – I’m so glad to hear you liked the recipe 🙂

        Reply
    18. Jeef

      November 12, 2019 at 9:06 pm

      5 stars
      You changed my life.

      Reply
      • Paint the Kitchen Red

        November 13, 2019 at 8:53 am

        Wow, thank you – that’s quite an endorsement!

        Reply
    19. Carly Newsam

      November 03, 2019 at 7:45 pm

      5 stars
      First time I made this dish. Was a bit too spicy, so I know to add more coconut milk next time. Thanks for the recipe!!! It’s very delicious.

      Reply
      • Paint the Kitchen Red

        November 04, 2019 at 3:05 pm

        Thanks for your comment, Carly! I’m glad you liked the recipe 🙂

        Reply
    20. Denise

      October 17, 2019 at 5:17 pm

      5 stars
      Fantastic recipe! I did add an extra can of coconut milk, along with a bit more of the curry paste because my husband loves to have a lot of sauce for his rice. Turned out perfect!

      Reply
      • Paint the Kitchen Red

        October 18, 2019 at 6:23 pm

        Denise, I’m really happy to hear that you liked the recipe. For some folks, extra coconut milk also works to make the curry less spicy 🙂

        Reply
    « Older Comments
    Newer Comments »

    Questions, Comments? I love hearing from my readers and I reply to all comments! Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate This!




    Primary Sidebar

    Neena in red sweater head tilted

    Hi, I'm Neena and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

    More about me →

    Popular

    • Instant Pot Fried Rice - bowl of rice with vegetables garnished with green onions in blue bowl on blue napkin with chopsticks
      Easy Instant Pot Fried Rice Recipe (Chinese Style)
    • Two white bowls of yellow colored chicken curry soup garnished with red jalapenos and green onions on an orange napkin
      Coconut Chicken Curry Soup
    • Instant Pot Pasta - Penne Sausage with Tomato Cream sauce in a white bowl- Paint the Kitchen Red
      Instant Pot Sausage Pasta in Creamy Tomato Sauce
    • Instant Pot Jambalaya in orange bowl with shrimp, sausage and rice - Paint the Kitchen Red
      Best Instant Pot Jambalaya Recipe

    Seasonal

    • Two white bowls of yellow colored chicken curry soup garnished with red jalapenos and green onions on an orange napkin
      Coconut Chicken Curry Soup
    • Instant Pot African Peanut Stew in a white bowl with cut sweet potato, peanuts and cilantro in background
      Instant Pot African Peanut Stew
    • Vegetarian Instant Pot Moroccan Stew with carrots, squash, chickpeas, cilantro, tomatoes in black bowl on colorful mat with lemons in background
      Vegetarian Instant Pot Moroccan Stew
    • Creamy Instant Pot Chipotle Shrimp Soup colorful with red napkin, dried red chili peppers, parsley and green onions sprinkled on black background - Paint the Kitchen Red
      Creamy Instant Pot Chipotle Shrimp Soup

    Footer

    AS FEATURED ON

    Paint the Kitchen Red As Featured On Huffington Post, BuzzFeed, Brides.com, CNBC, msn, NBC News, Popsugar

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    Web Stories

    • Google Web Stories

    Instant Pot

    • Recipe Index
    • Tips and Resources

    Air Fryer

    • Recipes

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Paint the Kitchen Red