I’m excited to share my Instant Pot Thai Chicken Curry, a Paleo, gluten free, dairy free, and Whole30 compliant dish that pairs coconut milk, sweet potato, and tender chicken breast for an unexpectedly simple family dinner.

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I wasn’t expecting much the first time I tossed boneless skinless chicken breasts and coconut milk into the pot, but this Instant Pot Thai Chicken Curry surprised me. It tastes like a shortcut to something you’d get at a food stall, but faster.

I’m always testing easy twists so my family eats it, and this Slow Cooker Thai Chicken Curry version keeps the chicken tender while the sauce gets silky. Theres a bright tang that keeps it from being just rich, and little things I picked up over time make it sing.

Try it when you want something simple and a little bold.

Ingredients

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Lean protein, keeps you full, cooks fast, soaks up curry flavor good.
Adds natural sweetness, fiber and vitamin A, balance the spicy curry.
Rich creamy fat, give body, kinda sweet, makes sauce silky and lush.
Blend of spices and aromatics, gives mild warmth, color and savory depth.
Salty umami punch, tiny amount goes far, deepens overall flavor.
Bright acid, cuts richness, adds fresh tang and lifts the whole dish.

Ingredient Quantities

1 1/2 lbs boneless skinless chicken breasts

1 large sweet potato (about 1 lb)

1 can (14 oz) full fat coconut milk

1 cup low sodium chicken broth

2 tbsp Thai yellow curry paste

1 medium yellow onion

3 garlic cloves

1 tbsp fresh ginger

1 tbsp fish sauce or coconut aminos for paleo/Whole30

1 tbsp lime juice

1 tbsp coconut oil or avocado oil

Salt and black pepper to taste

Fresh cilantro for garnish (optional)

Green onions for garnish (optional)

Jasmine rice or cauliflower rice for serving (optional)

How to Make this

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1. Prep everything: peel and cube the sweet potato into 1 inch pieces, slice the yellow onion, mince the garlic and ginger, and pat the chicken breasts dry; season lightly with salt and pepper.

2. Turn the Instant Pot to Sauté, add the coconut oil and when it’s hot add the onion; cook 3 to 4 minutes until soft, then stir in the garlic and ginger for about 30 seconds.

3. Add the Thai yellow curry paste and cook another minute, stirring so it gets fragrant and a little toasted.

4. Pour in the full fat coconut milk and the cup of low sodium chicken broth, scrape the bottom to deglaze any browned bits, then stir in the fish sauce or coconut aminos and the lime juice.

5. Nestle the cubed sweet potato and the chicken breasts into the liquid (if breasts are thick you can cut them into large chunks so they cook evenly).

6. Seal the lid and pressure cook on High for 8 minutes for whole breasts or 6 minutes if you cut them; if using frozen chicken cook 12 to 14 minutes.

7. Let the pot sit for a natural release for 5 minutes, then quick release the rest of the pressure. Remove the chicken, shred or slice it, and return it to the curry so it soaks up the sauce.

8. Taste and adjust salt and pepper, simmer on Sauté for 2 to 3 minutes if you want the sauce a bit thicker; you can mash a few sweet potato pieces into the sauce to naturally thicken it, dont overcook the chicken or it will get dry.

9. Serve over jasmine rice or cauliflower rice, top with chopped cilantro and sliced green onions, and an extra squeeze of lime if you like.

10. Slow cooker option: brown onion, garlic, ginger and curry paste in a skillet with coconut oil, transfer everything to the slow cooker, add coconut milk, broth, fish sauce/coconut aminos and lime juice, then cook on low 3 to 4 hours or high 2 to 3 until chicken and sweet potato are tender.

Equipment Needed

1. Instant Pot or other electric pressure cooker (6 to 8 quart) for the main cooking
2. Heavy skillet or sauté pan for browning the onion, garlic and curry paste if using the slow cooker method
3. Chef’s knife (sharp)
4. Cutting board
5. Measuring cups and measuring spoons
6. Silicone spatula or wooden spoon for stirring and scraping the bottom
7. Tongs or a slotted spoon to lift out the chicken
8. Can opener for the coconut milk
9. Large mixing bowl and forks for shredding the chicken
10. Rice pot or rice cooker for jasmine rice (optional, but handy)

FAQ

Q: Can I swap the chicken breasts for thighs or a different protein? A: Yes, boneless skinless thighs work great and stay juicier, just cook a little longer till they hit 165°F. You can also use tofu, chickpeas or shrimp but adjust cooking times so nothing overcooks.

Q: How do I control the spice level? A: Thai yellow curry paste is fairly mild, so use 1 tablespoon for a gentle heat or up to 3 for more kick. If it's too hot add a splash more coconut milk or a little lime juice to tame it.

Q: How can I thicken the sauce without ruining the coconut milk? A: Simmer uncovered to reduce the liquid, or mash a few sweet potato chunks into the sauce for natural thickness. For a quick thickener use a cornstarch slurry, or arrowroot for paleo/Whole30, mixed with cold water then stirred in and cooked 1-2 minutes.

Q: Will this freeze or keep well in the fridge? A: Yes fridge for 3 to 4 days, freeze up to 3 months. Coconut milk can separate when frozen so reheat gently on low, whisk or stir in a splash of broth or fresh coconut milk to recombine.

Q: How do I make this paleo or Whole30 friendly? A: Use coconut aminos instead of fish sauce and check your curry paste for added sugars or non compliant oils. Use cauliflower rice for serving to keep it lower carb and compliant.

Q: Any tips for serving and finishing touches? A: Serve over jasmine rice or cauliflower rice, squeeze extra lime on top, and sprinkle cilantro and green onions. For creamier texture stir in a little extra coconut milk at the end and taste for salt before serving.

Thai Coconut Curry Chicken Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs for a juicier curry, or use firm tofu (press, cube and pan fry) to make it vegetarian. If using shrimp add it at the end since it cooks super fast.
Sweet potato: use butternut squash for a similar sweetness and texture, or Yukon gold potatoes if you want a firmer, less sweet bite; adjust cook time so things don’t turn to mush.
Full fat coconut milk: use coconut cream diluted with water 1 to 1 for equal richness, or light coconut milk to cut calories but expect a thinner sauce. For a non coconut option try cashew cream for creaminess.
Thai yellow curry paste: swap with red or green curry paste for a different flavor and heat level, or make a quick sub with curry powder plus a pinch of turmeric, ground cumin and extra fresh ginger and garlic to taste.

Pro Tips

1) Sear the chicken quick on Sauté before pressure cooking. It only takes a minute per side but gives real depth of flavor and helps the breasts stay juicy. If pieces are uneven, cut or butterfly them so they finish at the same time.

2) Bloom the curry paste well in the fat and aromatics so it actually sings. Let it fry 45–90 seconds until fragrant, add a tiny pinch of sugar if it tastes flat, and reserve most of the lime juice to finish the dish so the brightness doesn’t cook away.

3) Want a thicker, silkier sauce without floury taste? Scoop out and mash a couple sweet potato cubes into the pot, or simmer the sauce uncovered on Sauté to reduce. If you need an instant fix, stir a small cornstarch slurry (about 1 tsp cornstarch + 1 tbsp cold water) into the hot sauce and simmer a minute.

4) Finish smart and store-wise: shred the chicken and return it to the sauce so it soaks up flavors rather than cooking it longer. Add extra fish sauce and lime at the end to balance salt and acid. Leftovers keep and reheat well but warm gently so the coconut milk doesn’t separate; freezes fine in an airtight container for up to 3 months.

Thai Coconut Curry Chicken Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

672

kcal

Equipment: 1. Instant Pot or other electric pressure cooker (6 to 8 quart) for the main cooking
2. Heavy skillet or sauté pan for browning the onion, garlic and curry paste if using the slow cooker method
3. Chef’s knife (sharp)
4. Cutting board
5. Measuring cups and measuring spoons
6. Silicone spatula or wooden spoon for stirring and scraping the bottom
7. Tongs or a slotted spoon to lift out the chicken
8. Can opener for the coconut milk
9. Large mixing bowl and forks for shredding the chicken
10. Rice pot or rice cooker for jasmine rice (optional, but handy)

Ingredients

1 1/2 lbs boneless skinless chicken breasts
1 large sweet potato (about 1 lb)
1 can (14 oz) full fat coconut milk
1 cup low sodium chicken broth
2 tbsp Thai yellow curry paste
1 medium yellow onion
3 garlic cloves
1 tbsp fresh ginger
1 tbsp fish sauce or coconut aminos for paleo/Whole30
1 tbsp lime juice
1 tbsp coconut oil or avocado oil
Salt and black pepper to taste
Fresh cilantro for garnish (optional)
Green onions for garnish (optional)
Jasmine rice or cauliflower rice for serving (optional)

Directions

Prep everything: peel and cube the sweet potato into 1 inch pieces, slice the yellow onion, mince the garlic and ginger, and pat the chicken breasts dry; season lightly with salt and pepper.
Turn the Instant Pot to Sauté, add the coconut oil and when it’s hot add the onion; cook 3 to 4 minutes until soft, then stir in the garlic and ginger for about 30 seconds.
Add the Thai yellow curry paste and cook another minute, stirring so it gets fragrant and a little toasted.
Pour in the full fat coconut milk and the cup of low sodium chicken broth, scrape the bottom to deglaze any browned bits, then stir in the fish sauce or coconut aminos and the lime juice.
Nestle the cubed sweet potato and the chicken breasts into the liquid (if breasts are thick you can cut them into large chunks so they cook evenly).
Seal the lid and pressure cook on High for 8 minutes for whole breasts or 6 minutes if you cut them; if using frozen chicken cook 12 to 14 minutes.
Let the pot sit for a natural release for 5 minutes, then quick release the rest of the pressure. Remove the chicken, shred or slice it, and return it to the curry so it soaks up the sauce.
Taste and adjust salt and pepper, simmer on Sauté for 2 to 3 minutes if you want the sauce a bit thicker; you can mash a few sweet potato pieces into the sauce to naturally thicken it, dont overcook the chicken or it will get dry.
Serve over jasmine rice or cauliflower rice, top with chopped cilantro and sliced green onions, and an extra squeeze of lime if you like.
Slow cooker option: brown onion, garlic, ginger and curry paste in a skillet with coconut oil, transfer everything to the slow cooker, add coconut milk, broth, fish sauce/coconut aminos and lime juice, then cook on low 3 to 4 hours or high 2 to 3 until chicken and sweet potato are tender.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 502g
Total number of serves: 4
Calories: 672kcal
Fat: 34.1g
Saturated Fat: 25.3g
Trans Fat: 0.05g
Polyunsaturated: 1.5g
Monounsaturated: 5g
Cholesterol: 145mg
Sodium: 395mg
Potassium: 1082mg
Carbohydrates: 33.8g
Fiber: 4.1g
Sugar: 6.3g
Protein: 53.8g
Vitamin A: 16100IU
Vitamin C: 4.8mg
Calcium: 110mg
Iron: 3.1mg

Thai Coconut Curry Chicken Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Thai Coconut Curry Chicken Recipe Substitutions and Variations

Pro Tips