Thai Instant Pot Yellow Curry with Chicken

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

4.98 from 49 votes

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.

Servings servings

Ingredients

2 to 3 tablespoon Thai yellow curry paste preferably Maesri or Mae Ploy brand [See Note 1]
13.5 oz. coconut milk (1 can), preferably Aroy D or Chaokoh brand - 411 ml
1 teaspoon curry powder
1 ½ lb boneless skinless chicken breasts or thighs (⅔ kg) cut into bite-size pieces
1 ½ cups Yukon gold potatoes about 2 medium, cut into 1 ½-inch cubes
2 Tbsp fish sauce more to taste [See Note 2]
2 Tbsp brown sugar or to taste
1 teaspoon lime juice
½ cup onion cut into 1-inch cubes
1 cup carrots sliced
4 lime leaves slightly bruised [See Note 3]
¼ cup chicken broth stovetop version only

Instructions

Instant Pot

Select Saute and stir together 2 to 3 tablespoon Thai yellow curry paste and ½ can of coconut milk in the inner pot for about a minute.
Add 1 teaspoon curry powder and stir constantly until mixture is bubbly, about 2 to 3 minutes. [See Note 4]
Press Cancel.
Stir in remaining coconut milk, 1 ½ lb boneless skinless chicken breasts or thighs and 1 ½ cups Yukon gold 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 2 Tbsp fish sauce, 2 Tbsp brown sugar, 1 teaspoon lime juice, ½ cup onion, 1 cup carrots, and 4 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.

Stovetop

Heat yellow curry paste and ½ can of coconut milk in a medium saucepan for a minute.
Add curry powder and stir constantly until mixture is bubbly, about 2 to 3 minutes.
Stir in the remaining coconut milk, 1 ½ lb boneless skinless chicken breasts or thighshicken, and potatoes.
Cover and cook until the potatoes are soft, stirring occasionally. If the curry is too thick, add some more broth.
Stir in fish sauce, brown sugar, lime leaves and lime juice.
Add carrots, onions, and lime leaves. Cook for another 3 minutes or until crisp tender.
Taste and adjust with more fish sauce, brown sugar or lime juice.
Heat through and serve with Jasmine rice.

Video

Notes

Note 1: I use 3 tablespoons of Maesri brand or 2 tablespoons of Mae Ploy brand.
Note 2: Thai curries are generally eaten with rice. If you're not eating with rice, reduce the quantity of fish sauce.
Note 3: Lime leaves also referred to as k-lime, makrut, or kaffir lime leaves.
Note 4: Use a splatter screen, if necessary, to guard against the coconut milk bubbling up.

Nutrition