This Easy Coconut Thai curry Chicken is so flavorful and easy to make in your crockpot or instapot. This recipe makes a fast and delicious weekday dinner for the whole family to enjoy. It surely has become a fans’ favorite in the SKS community!

A bowl of jasmine rice and Thai Coconut Curry Chicken. There is a fork on the side.

Thai food is one of my favorite cuisines with its layers of flavors and spices in every bite.

As much as I have been obsessed with going to a Thai restaurant, I never made any Thai-inspired recipes myself before Tom and I went to Thailand for our honeymoon.

During our honeymoon in Thailand, Tom and I fell in love with Thai Coconut Curry. We pretty much had it every single day.

Our favorite is hands-down yellow coconut curry chicken. The sweet, spicy, and creamy curry paired with chicken, seafood or any vegetables are the most magical thing ever.

A bowl fo Thai Coconut curry chicken served with jasmine rice, and topped with cilantro.

Here is How to Make Instant Pot Thai Curry Chicken

Using the saute function to heat 1 – 2 tbsp of cooking oil.
Using the saute function to heat up the cooking oil.
Chopped onions and garlic are being sautéed in a instant pot with oil
Once the oil is shimmering, add the chopped onion and garlic
if using any, add in small cubed sweet potatoes and carrots.
if using any, add in small cubed sweet potatoes and carrots.
Red and yellow chopped bell pepper are added to the instant pot with onion, garlic, curry paste, and carrots
Add the bell pepper to the pan.
chicken was added to the veggies in the instant pot
Add chicken into the veggies.
If using chickpeas (for vegan option), add chickpeas here along with coconut milk, curry paste and turmeric powder.
If using chickpeas (for vegan option), add chickpeas here along with coconut milk, curry paste and turmeric powder.
All the ingredients (onion, garlic, curry paste, carrots, red and yellow bell pepper, chicken, green onion, coconut milk, and chicken broth) are combined in the instant pot
Gently combine all the ingredients. And let it cook.
Cooked coconut Thai curry chicken is being laid out in a ladle inside the instant pot
Once the chicken is cooked through, vegetables are tender and soft. this curry chicken is ready to serve.

A crockpot, instant pot or a slow cooker is all you need.

“Chuck” all the ingredients in one pot, and simmer.

The slow cooker is one of my favorites this winter. I literally have been using it 2 – 3 times a week.

It is the most convenient thing ever. One of my other obsessions in addition to this coconut curry recipe is my sweet potato Turkey Chili.

All you need is to throw all the ingredients in there and just leave it. This is the perfect one pot meal to stay warm in the winter, and also all year round!

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What Does Thai Coconut Curry Taste Like

Curry paste is traditionally made with lemongrass, ginger, shallots, garlic, and Thai chili peppers—so you can imagine how much flavor is packed into every bite.

I fell in love with Thai coconut curry instantly. It has just the right touch of sweetness to balance the heat, fresh ingredients that brighten the rich, savory base, and often a bit of crunch to contrast the creamy texture.

Every spoonful is layered, vibrant, and honestly… just makes your palate dance.

Yellow curry sauce made with coconut milk. There is healthy red pepper and cilantro in the picture as well

What coconut milk to pick out for this Curry?

I have tested and love using canned full fat coconut milk or coconut cream.

You can scoop out the hard coconut “cream” on top. It will make this Thai coconut curry come out extra creamy. Save the milk part on the bottom for smoothies.

Coconut cream is much thicker and richer compare to coconut milk (such as the carton ones sold in-store). It is able to provide a much richer flavor and creamier texture.

I do not recommend using carton coconut milk. They contain a lot more liquid.

A bowl of thai coconut curry chicken with chicken, red pepper cilantro and rice in it.

Get the recipe:Coconut Thai Curry Chicken {Crockpot and Instant Pot}

Yield: 8
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
This Easy Coconut Thai curry Chicken is so flavorful and quick to come together for a delicious weeknight meal for the whole family to enjoy.
4.46 stars (83 reviews)
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Ingredients

  • 1 1/2 pound chicken breast or thighs
  • 1 can 13 oz coconut milk, full fat
  • 3-4 tbsp curry paste, red or yellow
  • 2 – 3 cloves garlic, minced
  • 1- inch ginger, minced
  • 1/4 cup shallots, chopped
  • 1 -2 tsp Salt , or to taste

Optional Ingredients

  • 1 small sweet potato cubed, optional
  • 3 medium carrots chopped, Optional
  • 1/2 bell pepper, sliced
  • 1/2 – 1 cup chicken broth *, optional
  • 1 bunch cilantro, for garnish

Equipment

Instructions 

  • Cut the chicken into cubes. chop the onion, mince the garlic cloves and ginger.
  • Chop the bell pepper, sweet potato and carrots into cubes if using any.
  • Use saute function in instant pot or crockpot to heat up 1 – 2 tbsp of cooking oil. Once the oil shimmers, add in onion, garlic and ginger. let it cook for 20 – 30 seconds or until frgrant.
  • Add carrots, sweet potatoes and bell pepper if using any. Cook for another minute or so.
  • Add in chicken and/or chickepeas, curry paste and coconut milk. Stir well.

Crockpot Instruction

  • Cook on high for 4 hours

Instant Pot Instruction

  • Pressure cook on high for 15 minutes **.
  • Release the pressure completely before opening the top.
  • Garnish with chopped cilantro. Enjoy!

Notes

 
  1. * Use broth if you prefer more liquidy soup-like curry. The recipe itself will result creamy and thick broth. 
  2. **  Make sure to chop sweet potatoes and carrots into small cubes so they will be tender enough when the chicken and chickpeas are done cooking. 
  3. A couple of my favorite vegetarian or vegan alternatives are lentil or chickpea curry. You will need 2 cans of drained chickpeas or 2 cups of lentils soaked overnight for this vegan curry recipe alternative.
Serving: 1g, Calories: 423kcal, Carbohydrates: 12g, Protein: 30g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 10g, Cholesterol: 107mg, Sodium: 598mg, Fiber: 2g, Sugar: 3g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Main Course
Cuisine: Thai