20 Minutes Thai Peanut Chicken Curry {with Coconut Milk}
This Instant Pot Thai Peanut Chicken Curry is creamy, rich, and bursting with Thai-inspired flavors—all in just 20 minutes. It’s my go-to dinner lately, and for good reason: minimal prep, easy cleanup, and restaurant-quality flavor made right at home.
Ever since our honeymoon in Thailand, I’ve been obsessed with Thai food. Every trip inspires me to recreate the dishes I fall in love with, and this curry hits that perfect balance of sweet, savory, spicy, and nutty.
If you love this, definitely check out my Chicken Pad Thai and Thai Coconut Curry Meatballs too — they’re longtime SKS favorites!
Why Busy Moms Love This Thai Peanut Chicken Curry
AWhen you’re feeding picky kids (and running on low energy), dinner needs to be fast, flavorful, and flexible. This curry checks all the boxes.
- Customizable: Swap chicken for tofu, chickpeas, or use both.
- Dinner in 20 minutes: Toss everything into the Instant Pot and let it cook while you tackle laundry or homework chaos.
- Big flavor, little effort: Red curry paste, peanut butter, and coconut milk do the heavy lifting.
- Use what you’ve got: This is a great fridge-clean-out meal—bell peppers, broccoli, cauliflower, all work.
How I Make It (So Fast, It’s Almost Funny)
Cut chicken into cubes and marinate with arrowroot starch, salt, and water.
While the chicken is marinating, prepare the rest of the ingredients. Mince the fresh ginger and chop up the red bell pepper (if using).
Then, turn on the instant pot on sauté mode.
Once the instant pot is done cooking, quick-release and enjoy!
Pairing This Recipe is Simple
I love scooping this curry over fluffy jasmine rice — pure comfort food bliss.
If you’re cutting carbs, it’s just as cozy over cauliflower rice.
Or make it a noodle night!
Top with fresh cilantro, lime juice, and crushed peanuts for that fresh element and crunch.
Fun Ways to Customize it Just for your Family
Because one good curry deserves endless variations:
No Instant Pot? No Problem: Simmer everything on the stovetop for 20–30 minutes.
Go Vegan: Swap the chicken for tofu or chickpeas. I actually like to use both chicken and chickpeas. A little something for everyone.
Boost the Veggies: Add zucchini, carrots, snap peas, or mushrooms.
Make It Soupy: Add 2 cups of broth for a Thai-inspired curry soup.
This Thai Peanut Chicken Curry has become one of those “once-a-week forever” dinners in our house. It’s cozy, flavorful, and foolproof — even on the busiest mom nights. I can’t wait for you to try it!
Get the recipe:20 Minutes Thai Peanut Chicken Curry with Coconut Milk
Ingredients
- 2 lb of chicken, thighs and/or breast
- 1 tbsp arrowroot flour * + 2 tbsp water
- 1/4 cup creamy peanut butter**
- 1 1/4 cup canned coconut milk, full fat
- 3 – 4 tbsp red curry paste
- 1.5 – 2 tsp salt, divided
- Dashes of cayenne pepper, optional
- 1 cup red pepper, optional
- 1 tbsp fresh ginger, minced
- 1 tbsp cooking oil
Instructions
- Dice chicken breast and/or thighs into 1-inch cubes.
- In a large bowl, stir together the arrowroot flour and 2 tbsp water, and 1 tsp of salt. Marinated the chicken in the mix.
- Turn on the instant pot on saute mode.
- Add 1 tbsp oil to the instant pot and heat until shimmering. Saute the bell pepper for a couple of minutes or until they are slightly soft.
- Add red curry paste and the minced ginger to the instant pot. Stir and cook for 30 seconds.
- Stir in peanut butter and coconut milk.
- Add the chicken, dashes of cayenne pepper (optional), and the rest of the salt (to taste), and combine well.
- Seal the cap. Pressure cook on high for 12 minutes. Once done, do a quick release.***
- Serve with Jasmine rice or cauliflower rice and Enjoy!
Notes
- * Or corn starch
- ** Choose creamy and unsalted unsweetened peanut butter
- *** If there is too much liquid left, you can turn on saute mode and cook down the sauce for a few more minutes.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
I loved this recipe., I made it in my Ninja Smart Lid, I did not get a burn notice but it did stick a little to the base of the pot, but it did not affect the flavour. I will add more liquid next time. I cooked my rice at the same time on the rack.
Hi Karen!
Thanks for weighing in on the “burn notice” issues that we see alot! I am sorry it stuck, but we totally agree, with a mix of oil/additional liquid, that should do the trick!
Let us know how it goes!
Happy Cooking,
Constance
Making this recipe in the Insta Pot did not work for me. Even when I added more coconut milk, it kept burning. Ended up making it in my Dutch oven.
Hi Starr!
Hope it turned out tasty in the dutch oven!
Happy Cooking 🙂
Constance
Excellent- I found huge differences in quality of canned coconut milk and I added chicken stock, a little garlic and jalapenos. And my leftover tofu. A very forgiving recipe! Delish.
Hi There!!
Sounds like you made a delicious meal!
Happy Cooking 🙂
-Constance
Does yours stick to the bottom, but not throw a burn warning? Just wondered if I did something wrong. Tastes great though!
Hi Vanessa!
We didn’t get the burn warning, but you could always add a little water or broth before pressurizing the instapot!
Hope this helps!
Constance
Can I do this in a crockpot?
Hi Megan,
We haven’t tried in the crockpot specifically, so we cannot guarantee the results. However, you should be able to do it in there, start off by cooking on low for 3-4 hours, and just check to make sure the chicken is cooked thoroughly.
Hope this helps!
Constance
Thanks Shuang. Delicious. I didn’t need any thickener… I kept adding more coconut milk to thin it, and it was still pasty (and tasty).
We are so happy you enjoyed this! 🙂
Happy Cooking!
Constance
Thank you for sharing this! Have you heard or tried mixing the red curry with massaman curry? Like you, I am chasing a dish I have had elsewhere and trying to replicate it.
Thank You!
Hi Greg-
We haven’t but that sounds delicious!
Let us know if you try it out!
Happy Cooking 🙂
-Constance
Question! If I’m adding extra veggies at what stage should I add them? When I’m cooking the red bell peppers or if they are more squishy like zucchini and tomato after adding the milk?
Hi Jessa,
You got it- that is what we would recommend! LEt us know how it turns out 🙂
Happy Cooking!
-Constance
Made it for dinner and it was delicious! My 4 year old asked to have it again tomorrow. Besides the bell pepper, I added onion and shredded carrots to up the veggies. Thanks for the great recipe!
I fo not have an indtant pot can I do this in dutch oven?
Hi Anne,
Sure, cooking times will vary though!
Let us know if you have any other questions!
-Constance
Every time I make this my instant pot goes into burn mode! Any tips for those that have successfully made this??
Hi There! While I haven’t specifically experienced this, it seems like it is a common error code that occurs on instapot. I would recommend that after you sauté your veggies and chicken– make sure to add a little bit of liquid to the mixture, and stir to make sure nothing is truly stuck to the bottom–and THEN add remaining ingredients. If you take a look at this article it shares some more info regarding this error. https://www.allrecipes.com/article/instant-pot-burn/
-Constance 🙂
This recipe is AWESOME. super easy and quick and delicious, I love a true one pot instant pot recipe (well except for the rice). I used green thai chili paste just because it’s what I had on hand and it works as well!