Last Updated on 2 months by Neha Deshmukh

Instant Pot Thai Red Curry Chicken Thighs Recipe – Easy & Quick

Hey everyone! If you’re anything like me, you’re always on the lookout for weeknight dinners that are bursting with flavor but don’t require hours in the kitchen. This Instant Pot Thai Red Curry Chicken Thighs recipe is exactly that. I first stumbled upon a version of this when I was craving something comforting and a little bit spicy, and it’s been a family favorite ever since. Seriously, it’s so easy, even on a busy night!

Why You’ll Love This Recipe

This recipe is a total winner because it’s unbelievably quick – ready in under 10 minutes (plus time to come to pressure!). The Instant Pot does all the heavy lifting, resulting in incredibly tender, flavorful chicken. Plus, the creamy coconut milk and fragrant red curry paste create a truly authentic Thai taste. It’s a guaranteed crowd-pleaser, and honestly, it feels a little bit fancy for how little effort it takes.

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 1.5 pounds skinless and boneless chicken thighs
• 1 (14-ounce) can full-fat coconut milk (about 400ml)
• 2 tablespoons peanut butter
• 2 tablespoons Thai red curry paste
• 1 tablespoon sweet chili sauce (optional, but adds a lovely sweetness!)
• 1.5 teaspoons garlic powder
• 1 teaspoon salt
• 0.5 teaspoon ginger powder
• 0.25 teaspoon cayenne pepper (or more, to taste!)
• Handful of fresh Thai basil and/or cilantro, chopped
• Crushed peanuts, as needed for garnish
• 1 lime, cut into wedges for serving

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Coconut Milk: Choosing Full-Fat vs. Light

Full-fat coconut milk is key here. It provides the richness and creaminess that makes Thai curry so amazing. You can use light coconut milk if you prefer, but the sauce won’t be as thick or flavorful. I always reach for the full-fat can!

Red Curry Paste: Brands & Spice Levels

There are tons of red curry paste brands out there. Mae Ploy is a popular choice, and I find it has a good balance of flavor and heat. Spice levels can vary quite a bit, so start with 2 tablespoons and add more to taste.

Peanut Butter: Creamy vs. Crunchy & Natural Options

I usually use creamy peanut butter for a smoother sauce, but a little bit of crunchy peanut butter adds a nice texture! Natural peanut butter works great too, just make sure to stir it well before measuring.

Thai Basil vs. Cilantro: Understanding the Flavor Differences

Thai basil has a slightly anise-like flavor that’s really characteristic of Thai cuisine. If you can find it, definitely use it! But cilantro is a perfectly good substitute if that’s what you have on hand. My friend, Priya, always adds a little extra cilantro – she loves it!

Chicken Thighs: Why They Work Best in Curry

Chicken thighs are much more forgiving than chicken breasts in a curry. They stay incredibly tender and juicy, even with quick cooking times. Plus, they absorb all those amazing flavors beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the coconut milk, peanut butter, red curry paste, sweet chili sauce (if using), garlic powder, salt, ginger powder, and cayenne pepper in your Instant Pot. Give it a good mix until everything is well combined.
2. Now, add the chicken thighs to the pot and gently submerge them in the sauce. Make sure they’re nicely coated!
3. Secure the lid on your Instant Pot and set the valve to sealing. Cook on high pressure for just 5 minutes.
4. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully quick release any remaining pressure.
5. Using two forks, shred the chicken directly in the pot. It should fall apart super easily!
6. Finally, garnish with fresh Thai basil and/or cilantro, a sprinkle of crushed peanuts, and serve with lime wedges.

Expert Tips

• Don’t skip the natural pressure release! It helps keep the chicken tender.
• Taste the sauce before shredding the chicken and adjust the seasoning as needed. More curry paste for heat, a pinch of salt, or a squeeze of lime juice can all make a difference.
• For a richer flavor, you can sauté the red curry paste in a little oil in the Instant Pot before adding the other ingredients.

Variations

• Vegan Thai Red Curry: Swap the chicken for firm or extra-firm tofu, and make sure your red curry paste is vegan-friendly.
• Gluten-Free Thai Red Curry: This recipe is naturally gluten-free, but always double-check the label on your red curry paste to be sure.
• Adjusting the Spice Level: If you’re sensitive to heat, start with just 1 tablespoon of red curry paste and omit the cayenne pepper. If you like it spicy, add more curry paste or a pinch of red pepper flakes.
• Festival Adaptations: During Songkran (Thai New Year) or Loy Krathong, I love to serve this with jasmine rice and colorful fruit salads to represent the festive spirit.

Serving Suggestions

This curry is amazing served with:

• Steamed jasmine rice (a must!)
• Brown rice for a healthier option
• Naan bread for soaking up all that delicious sauce
• A side of stir-fried vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

Can I use chicken breast instead of thighs?

You can, but the chicken breast might be a little drier. If you use chicken breast, reduce the cooking time to 3-4 minutes.

What if I don’t have an Instant Pot? Can I make this on the stovetop?

Absolutely! Sauté the curry paste in a pot, then add the coconut milk and other ingredients. Simmer for 20-25 minutes, or until the chicken is cooked through.

How can I make the curry thicker?

You can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the curry during the last few minutes of cooking.

Can I prepare this dish ahead of time?

You can definitely prep the ingredients ahead of time – chop the herbs, measure out the spices, etc. But I recommend cooking the curry fresh for the best flavor.

What side dishes pair well with Thai Red Curry Chicken?

Besides rice and naan, a simple cucumber salad or some steamed broccoli would be lovely.