Thai Peanut Chicken Curry
This Instant Pot Thai Peanut Chicken Curry is creamy and packed with authentic flavors. It’s super easy to make and only takes 20 minutes with an instant pot. it is gluten-free, dairy-free, low carb, and can easily be made vegan as well.
This Thai Peanut Chicken Curry recipe is our new dinner obsession!
I have basically made it once a week for a while now, and I’m not planning on stopping any time soon.
Ever since we went to Thailand for our honeymoon I have loved Thai flavors. (Well, okay, I loved the traditional flavors earlier on, but it definitely sparked my interest.)
If you have been reading my blog for a while, you might know that I’m always trying to recreate the dishes I have discovered while traveling when I get back home.
And this time I think I came up with something extra special.
For a few years, my go-to Thai recipes have been this Chicken Pad Thai and this Thai Coconut Curry Meatball recipe. If you end up loving this recipe, you should definitely give them a try as well!
Why I love this Thai Peanut Chicken Curry
Flavorful, creamy, spicy, nutritious, and easy to make – this recipe got it all!
First of all, I love how easy this recipe is. It’s one of those recipes that you just add everything into an instant pot and wait. And it turns out perfect, Every. Single. Time!
The flavors are incredible! Since I’m using a pre-made curry paste, this dish tastes like it has been cooking for several hours, even if this Thai Peanut Chicken Curry is made in 20 minutes or less.
This instant pot curry recipe is so versatile. You can literally add any veggies to this peanut curry sauce and it is sure to turn out delicious.
This recipe calls for red peppers. However, carrots, broccoli, cauliflower, and mushrooms would all be great additions as well.
It could also be made vegan. Since it’s already dairy-free, simply swap out the chicken for chickpeas or firm tofu.
The flavor profile of this instant pot curry recipe
To get the true Thai flavor in this peanut butter chicken recipe I recommend using a store-bought red Thai curry paste. I love the Thai Kitchen brand and use it all the time.
This red curry paste has all the traditional Thai spices in it, like:
- Red Chili Pepper
- Coriander Root
- Kaffir Lime Peel
To enhance the flavors I love adding fresh ginger as well. And a dash of chili powder to get a good spicy kick.
You could also make your own Thai curry spice blend, however, it never seems to be as good or intense.
Ingredients needed for this Thai Peanut Chicken Curry
This Instant pot peanut butter chicken recipe only has a few simple and healthy ingredients. And yet, it’s so freaking flavorful!
Boneless chicken thighs or chicken breast doesn’t matter. However, I do prefer chicken thighs because they have more flavor due to higher fat content.
This gluten-free flour will tenderize the chicken while also thickening up the Thai peanut butter sauce. You can also use cornstarch here.
The peanut butter will add so much depth and richness to this Thai Curry recipe. It will also make the sauce super creamy. Make sure to use “natural” peanut butter, aka there is no added sugar.
Coconut milk is creamy, sweet, and one of the most common ingredients in the Thai kitchen. It keeps this Thai Peanut Chicken Curry recipe dairy-free. I prefer using the full-fat canned coconut milk
Red curry paste
This curry paste is the shortcut to incredible Thai flavors in no time. It has red chili pepper, garlic, lemongrass, shallot, coriander root, and kaffir lime peel in it.
Ginger adds so much freshness to this dish! It perfectly cuts through the richness of the coconut milk and the peanut butter.
This blog post contains affiliate links, which means that if you click on a link and take action, I may earn a commission at no additional cost to you. However, I only recommend products I use and absolutely love!
Hoe to make this Instant pot peanut curry.
In just 20 minutes and a few simple steps, you will have the most flavorful and fragrant Thai Peanut Butter Chicken Curry ever, right at home in your own kitchen.
Start with cutting the chicken thighs or chicken breast into one-inch cubes.
Then, in a large bowl, marinate the chicken in arrowroot flour, 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.
Heat up cooking oil until shimmering and sauté the bell pepper for 1-2 minutes.
Next, add the red curry paste, minced ginger to the red pepper. Cook for 30 seconds and make sure to stir the whole time.
Now, stir in peanut butter and coconut milk.
Then, add chicken, dashes of cayenne pepper (optional), and salt. Make sure to combine well.
Lastly, seal the cap. Pressure cook on high for 12 minutes, or until the chicken is cooked through.
When done, release.
How to serve this instant pot Thai curry chicken
This warm and comforting Thai peanut butter chicken curry can be served in a variety of ways.
I love to serve this dish in a bowl over fragrant jasmine rice.
For a low-carb option, serve the peanut butter chicken with cauliflower rice. Check out this blog post on how to make cauliflower rice if you haven’t made it before.
To switch things up you could serve this healthy curry with your favorite noodles as well.
Feeling extra fancy?
Sprinkle this Thai curry with roughly chopped peanuts and some fresh cilantro.
Substitution Ideas for this Thai peanut curry
This delicious and healthy Instant Pot Thai Curry is so easy to variate to fit your preference.
Vegan Thai Peanut Curry
To make this healthy peanut curry recipe vegan, swap out the chicken and use tofu, chickpeas, or any other firm bean that you prefer instead.
Add an abundance of vegetables for extra flavor, nutrition, crunch, and satisfaction.
My favorites are carrots, tomatoes, bell peppers, snap peas, cauliflowers, zucchini, and mushrooms.
Additionally, shrimp would also be excellent protein options for this easy and savory recipe.
Thai Peanut Curry Soup
Simply increase the amount of coconut milk, or add about 2 cups of chicken stock (in addition to the coconut milk) to the preferred texture, and add more seasoning if needed.
Stovetop Peanut Curry recipe
This recipe could be made on the stovetop as well. Use a large pot and follow all the steps above.
Cook on medium to low until the chicken is cooked through, about 20-30 minutes.
How to store this Peanut Butter Thai Curry
This Thai Curry Chicken can be store in the fridge for 2 – 3 days in an airtight container. And just like with many dishes like this, the flavor will develop over time and make it almost better the day after it was originally made.
If you can freeze it?
Yes! This makes such a perfect meal prep dish and it’s excellent to freeze. It can be kept in the freezer for a couple of months.
Check out more freezer-friendly recipes that are perfect for meal prep here.
Now it’s your turn to try this delicious Thai Peanut Curry Chicken recipe out! And when you have, leave me a comment and let me know what you think.
OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
You should also try these easy and delicious instant pot recipes:
1. Whole30 Cashew Chicken
2. Instant Pot Butter Chicken
3. Thai Pumpkin Curry
Get the recipe:Thai Peanut Chicken Curry
- 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
- 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!
- * 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.
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?
You got it- that is what we would recommend! LEt us know how it turns out 🙂
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?
Sure, cooking times will vary though!
Let us know if you have any other questions!
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/
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!