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–+ servings
A bowl of thai coconut curry chicken with chicken, red pepper cilantro and rice in it.
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4.46 stars (83 reviews)

Coconut Thai Curry Chicken {Crockpot and Instant Pot}

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.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: Thai
Diet: Gluten Free
Keyword: coconut curry, curry chicken, instant pot
Servings: 8
Calories: 423kcal
Author: Shuang Shuang Liang

Equipment

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

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.

Nutrition

Serving: 1g | Calories: 423kcal | Carbohydrates: 12g | Protein: 30g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Cholesterol: 107mg | Sodium: 598mg | Fiber: 2g | Sugar: 3g