Instant Pot Thai Chicken Curry

Gluten Free DietHalal Diet
4.8 / 5 (6 reviews)

Intensely flavoured Thai Chicken Curry, this recipe is made from start to finish in the Instant Pot which makes it super fast and easy!

By: Richa (via Myfoodstory)
Original Publish: Jun 3, 2020
Last Updated: Mar 1, 2026
Prep: 10 mins
Cook: 25 mins
Yields: 4, 4 People

Nutrition Facts

468 kcalCalories
14 gProtein
15 gCarbs
41 gFat
Finished Instant Pot Thai Chicken Curry

Ingredients

Instructions

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Chef's Notes


Brand of Curry Paste: I use a brand called Pantai for both red and green curry pastes
Curry Paste: You can swap Thai red curry paste for the same amount of Thai green curry paste
Veggies: Feel free to use any combination of veggies you like. 
Storing: Leftovers keep well in the fridge for 2-3 days

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Reviews from the Original Source

Shompa ★ 5.0/5

This was just AMAZING!! I tried it with shrimp instead of chicken and it was drool worthy!!

Esha ★ 4.0/5

I made it on gas stove top. Turned out delicious.

Bina Patel ★ 5.0/5

Hi Richa
Thai chicken curry was yummy.
If I wanted to make veg Thai curry I guess it’s best done in a pit rather than pressure cooker ?
Thanks

Nikita ★ 5.0/5

Tried it. It’s delicious

Deepti ★ 5.0/5

Very simple yet so delicious

Deepti ★ 5.0/5

Awesome

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