Tom and I ate Thai coconut curry pretty much every single day of our honeymoon in Thailand. Yellow curry chicken won, hands down.

This is my easy version. It’s been on the blog for years and it’s still a favorite in the SKS community. Everything goes in the Instant Pot or slow cooker, and I go deal with the other 500 things happening before dinner!

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

A Quick Look At The Recipe

  • Recipe Name: Coconut Thai Curry Chicken {Crockpot and Instant Pot}
  • Ready In: 25 minutes
  • Serves: 8
  • Main Ingredients: 1/2 pound chicken breast or thighs, oz coconut milk (full fat), curry paste (red or yellow), garlic (minced), 1- inch ginger (minced), shallots (chopped), Salt (or to taste), sweet potato cubed (optional)
  • Why You'll Love It: 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.

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Why I Love Making This Coconut Curry Chicken

Thai curry paste does most of the work, so there’s no long list of spices. Add coconut milk and you get a sauce that’s creamy, savory, and a little sweet.

It’s flexible, too. I swap the vegetables depending on what’s in the fridge, and there’s very little hands-on work either way.

It also reheats really well, which is why it’s on my list of freezer meals for new moms.

Important Ingredients and Substitutions

For the full list, scroll down to the recipe card below ⬇️

  • Coconut milk: one 13 oz can of full-fat coconut milk. You can usually find this at the grocery store, sometimes in the International aisle. Full fat keeps it rich and creamy.
  • Curry paste: 3 to 4 tbsp, red or yellow. Yellow is my favorite, but red works too. Look for a milder paste if you don’t like heat, or add a dash of cayenne if you do. If your paste isn’t yellow, a little turmeric powder works.
  • Vegetarian or vegan: use 2 cans of drained chickpeas or 2 cups of lentils soaked overnight instead of the chicken.
A bowl fo Thai Coconut curry chicken served with jasmine rice, and topped with cilantro.

My Top Tips Before You Start

  • A slightly grainy sauce is normal. Coconut milk can separate a little.
  • Chop the sweet potatoes and carrots small. They need to be tender by the time the chicken is done.
  • Get everything chopped before you turn on the sauté function. The shallots, garlic, and ginger only need 20 to 30 seconds.
  • Thighs stay more juicy than breasts. I cook thighs for 10 to 12 minutes on high pressure.

Here is How to Make Instant Pot Thai Curry Chicken

One of my favorite things about this recipe is how easy the prep is.

Using the saute function to heat 1 – 2 tbsp of cooking oil.
Start by setting the Instant Pot to the sauté function and heating the oil.
Chopped onions and garlic are being sautéed in a instant pot with oil
Once the oil is hot, add the chopped onion and garlic. Sauté until fragrant.
if using any, add in small cubed sweet potatoes and carrots.
If you are using sweet potatoes and carrots, cut them into small cubes and add them next.
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.
Then add the coconut milk, curry paste, turmeric, and remaining ingredients.
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 stir everything together until well combined. Secure the lid and cook according to the recipe instructions below.
Cooked coconut Thai curry chicken is being laid out in a ladle inside the instant pot
Once the chicken is cooked through and the vegetables are tender, give everything another good stir.

How to Make Thai Coconut Curry Chicken in the Slow Cooker

The slow cooker version might be even easier.

Add all the ingredients to your slow cooker. Stir everything together, cover, and let the slow cooker do the work.

This is exactly why I love pulling out my slow cooker during busy weeks. There is nothing better than getting dinner started earlier in the day and coming back to a warm meal when everyone is hungry.

Another one of my favorite slow cooker dinners is my Sweet Potato Turkey Chili. Both are hearty, comforting one-pot meals that require very little hands-on time.

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What to put on the plate

Jasmine rice is my favorite, so it can soak up all that creamy sauce.

Brown rice, quinoa, and flatbread work too, and so do my homemade scallion pancakes. My Chinese spicy cucumber salad is the cold, crunchy side.

I top mine with cilantro and green onions, and a little crispy chili oil when I want more heat.

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

More Coconut Curry Recipes to Try

I make coconut curry every week with different meats. A few more favorites:

  1. Tom’s favorite: 30-Minute Thai Coconut Curry Meatballs. Juicy meatballs in a creamy coconut curry sauce.
  2. My kids’ favorite: Peanut Chicken Curry. Creamy, savory, and packed with peanut flavor.
  3. My favorite when it cools down: Pumpkin Curry with Coconut Milk. Cozy, creamy, and the mildest of the three.

More Easy Chicken Dinners

My Chinese braised chicken wings and one pot red braised chicken drumsticks both cook in one pot. My Chinese garlic chicken is the quicker stir fry.

FAQ

Do I have to use curry paste? Yes, the paste is where the flavor comes from. If you don’t like spicy food, look for a milder store-bought paste.

Can I use red curry paste instead of yellow? Yes. Red works too. If you like it spicier, add a dash of cayenne.

Should I use chicken thighs or breasts? Either one, or both. Thighs come out more juicy.

Why does my sauce look grainy? Sometimes the sauce separates a little because of the coconut milk.

How long do I cook it in the Instant Pot? I cook it on high pressure for 10 to 12 minutes, then release the pressure completely before opening the lid.

Can I make it in the slow cooker? Yes. Cook it on high for 4 hours.

Can I make it vegan? Yes. Use chickpeas or lentils in place of the chicken.

What vegetables are you adding to yours? I’d love to hear in the comments.

I can’t wait for you to try. Let me know what you think in the comments below or share your photos on Instagram – make sure to tag @shuangys_kitchensink!

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: 15 minutes
Total Time: 25 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 10 – 12 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