This Thai peanut chicken curry is creamy, rich, and made in the Instant Pot with red curry paste, creamy peanut butter, and coconut milk. Prep takes about 8 minutes, then it cooks for 12 minutes under pressure. It’s sweet, savory, spicy, and nutty all at once, and it makes enough for 6.

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 is my go-to dinner lately. Minimal prep, easy cleanup, and big flavor made right at home.

Thai peanut curry chicken served with white rice, topped with chopped peanuts and fresh herbs.

A Quick Look At The Recipe

  • Recipe Name: Instant Pot Thai Peanut Chicken Curry with Coconut Milk
  • Ready In: 20 minutes
  • Serves: 6
  • Main Ingredients: of chicken (thighs and/or breast), arrowroot flour * + 2 tbsp water, creamy peanut butter**, 1/4 cup canned coconut milk (full fat), red curry paste, salt (divided), Dashes of cayenne pepper (optional), red pepper (optional)
  • Why You'll Love It: Creamy Instant Pot Thai peanut chicken curry made with red curry paste, peanut butter, and coconut milk. It's gluten free and dairy free, and you can swap the chicken for tofu or chickpeas.

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The Trick for Tender Chicken

Before the chicken goes in the pot, I toss it with a little arrowroot starch, water, and salt. It’s a quick version of velveting, the same trick used in Chinese stir fries, and it keeps the chicken soft and juicy even after pressure cooking. Cornstarch works the same way.

Chicken thighs, breast, or a mix all work here. Thighs stay the juiciest under pressure.

For the peanut butter, go with creamy and unsweetened, with no salt added. Sweetened peanut butter throws off the balance with the curry paste, and salted makes it easy to overdo the salt.

Before You Start

  • Red curry paste brands vary a lot in heat. Start with 3 tablespoons and add the fourth after you taste.
  • Use full fat canned coconut milk. Light coconut milk makes a thinner sauce.
  • Give the curry paste and ginger 30 seconds in the hot oil before anything else goes in. That’s what wakes up the flavor.
  • Scrape the bottom of the pot before you seal the lid so nothing sticks and triggers a burn warning.
  • Sauce too thin after cooking? Switch back to sauté mode and let it bubble for a few minutes.

How to Make It in the Instant Pot

Scroll down to the full recipe card for exact amounts and instructions! ⬇️

Cut the chicken into cubes and toss it with the arrowroot, water, and salt. While it sits, mince the ginger and chop the red bell pepper. Then turn the Instant Pot on sauté mode.

Step by step instruction to make Thai Peanut Curry Chicken - Add in the marinated chicken cubes and sear all sides.
Add in the marinated chicken cubes and sear all sides.
Step by step instruction to make Thai Peanut Curry Chicken - Add in the chickpeas (optional), peanut butter, and curry paste.
Add in the chickpeas (optional), peanut butter, and curry paste.
Step by step instruction to make Thai Peanut Curry Chicken -Stir to combine.
Stir to combine.
Step by step instruction to make Thai Peanut Curry Chicken -Add in the coconut milk and red bell pepper.
Add in the coconut milk and red bell pepper.
Step by step instruction to make Thai Peanut Curry Chicken - Combine well again. ready Seal the lid.
Combine well again. Seal the lid.
Step by step instruction to make Thai Peanut Curry Chicken - After cooking on high pressure.
After cooking on high pressure.

Once it’s done cooking, quick release and dig in!

Stovetop Option and Easy Swaps

No Instant Pot, no problem. Follow the same steps in a large pot and simmer everything on the stovetop for 20 to 30 minutes, until the chicken is cooked through.

I like to add a can of chickpeas along with the chicken. A little something for everyone! You can also swap the chicken for tofu. Broccoli or cauliflower are easy fridge clean-out add-ins too.

Want it soupy? Stir in 2 cups of broth for a Thai-inspired curry soup.

Bowl of Thai peanut curry chicken with chickpeas served alongside white rice, topped with chopped peanuts and fresh herbs

What I Serve With Peanut Curry

I love scooping it over fluffy jasmine rice. Pure comfort food. Top it with fresh cilantro, a squeeze of lime, and crushed peanuts for crunch.

For a noodle night, serve it with my soy-free Asian peanut noodles, or keep it lighter over cauliflower rice. Making a full Thai dinner? My chicken pad thai and Thai coconut curry meatballs are longtime SKS favorites.

Thai peanut curry chicken served with white rice, topped with chopped peanuts and fresh herbs. A pair of chopsticks is holding a piece of chicken.

This peanut curry has become one of those once-a-week dinners in our house, even on the busiest nights. I can’t wait for you to try it!

A bowl with Jasmine rice and juicy tender chicken covered in a creamy sauce. There are also red peppers, peanuts and fresh cilantro

Get the recipe:Instant Pot Thai Peanut Chicken Curry with Coconut Milk

Yield: 6
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Creamy Instant Pot Thai peanut chicken curry made with red curry paste, peanut butter, and coconut milk. It’s gluten free and dairy free, and you can swap the chicken for tofu or chickpeas.
4.55 stars (11 reviews)
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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

Equipment

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

  1. * Or corn starch
  2. ** Choose creamy and unsalted unsweetened peanut butter
  3. *** If there is too much liquid left, you can turn on saute mode and cook down the sauce for a few more minutes.
Storgae:
Store in the fridge for up to 3 days.
Freeze for up to 2 months — perfect for meal prep days.
Reheat gently on the stove or microwave until warm and creamy again.
 
Serving: 1g, Calories: 418kcal, Carbohydrates: 9g, Protein: 31g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 10g, Cholesterol: 57mg, Sodium: 422mg, Fiber: 1g, Sugar: 2g

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: Asian