Thai Instant Pot Yellow Curry with Chicken
Servings: 6 servings
Calories: 295 kcal
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.
Print
Pin
Ingredients
- 2 to 3 tablespoon Thai yellow curry paste preferably Maesri or Mae Ploy brand *
- 13.5 oz. coconut milk (1 can), preferably Aroy D or Chaokoh brand - 411 ml
- 1 tsp 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
- 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 **
Instructions
- Select Saute and stir together yellow curry paste and ½ 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 tablespoon of Maesri brand or 2 tablespoon of Mae Ploy brand.
- ** lime leaves also referred to as k-lime, makrut, or kaffir lime leaves.
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
Have You Made This Recipe?I love seeing your Photos! Tag Me on Instagram @PaintTheKitchenRed or tag #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!
