I’m sharing my Instant Pot Thai Chicken Curry made with coconut milk, sweet potato and tender chicken breast that’s Paleo, gluten free, dairy free and Whole30 compliant.

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I always keep a jar of curiosity when I make Instant Pot Thai Coconut Curry Chicken. It’s the kind of recipe that looks simple but hides a couple tricks, and yes I’m a little proud when the chicken is perfect.

I use boneless skinless chicken breasts cut into bite sized pieces and full fat coconut milk, that combo gives richness and comfort without dairy. This is one of those Easy Thai Chicken Curry things that sneaks onto the dinner rotation, part slow cooker Thai chicken curry, part Mild Coconut Curry Chicken vibe.

Try it and tell me if you get the same weirdly tasty results.

Why I Like this Recipe

– I love how the flavors are bold and layered, it always tastes like more than I actually did.
– I like that it’s super comforting and filling after a long tiring day.
– I get leftovers that somehow taste even better the next day, so I dont have to cook again.
– I can easily tweak the heat or seasoning so everyone at the table is happy.

Ingredients

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Chicken, lean protein that keeps you full cooks quickly and soaks up flavors.
Coconut milk, creamy fat rich in flavor it adds richness and a hint of sweetness.
Sweet potato, high in fiber and vitamin A gives natural sweetness and texture.
Yellow curry paste, spicy aromatic mix that brings warm curry flavor and color.
Fish sauce, salty umami punch a little goes far so taste as you go.
Lime juice, bright sour note that cuts richness and lifts the whole dish.
Cilantro, fresh herb that adds grassy brightness, chop it roughly for texture.
Jasmine rice, fragrant carbs to serve with curry it soaks up sauce nicely.

Ingredient Quantities

1 1/2 lb boneless skinless chicken breasts cut into bite sized pieces

1 large sweet potato (about 12 to 16 oz) peeled and cut into 1 inch cubes

1 can (13.5 oz) full fat coconut milk

1/2 cup low sodium chicken broth

2 tablespoons yellow curry paste (adjust to taste)

1 medium yellow onion thinly sliced

1 red bell pepper seeded and sliced

3 cloves garlic minced

1 tablespoon fresh ginger grated

1 tablespoon coconut oil or olive oil

1 to 2 tablespoons fish sauce

1 tablespoon fresh lime juice

1 tablespoon coconut aminos optional

1/4 teaspoon crushed red pepper flakes or 1 small chopped Thai chili optional

Salt and black pepper to taste

2 cups cooked jasmine rice or cauliflower rice for serving

1/4 cup fresh cilantro chopped for garnish

How to Make this

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1. Prep everything first so you dont scramble: cut 1 1/2 lb boneless skinless chicken into bite sized pieces, peel and cube 1 large sweet potato into 1 inch cubes, thinly slice 1 medium yellow onion and 1 red bell pepper, mince 3 cloves garlic and grate 1 tbsp fresh ginger, open 1 can (1
3.5 oz) full fat coconut milk and shake/stir to recombine.

2. Set Instant Pot to Sauté, add 1 tbsp coconut oil or olive oil and let it heat, then sauté the sliced onion and bell pepper 3 to 4 minutes till softened.

3. Add the garlic and ginger and cook 30 seconds, then stir in 2 tbsp yellow curry paste and cook another 30 to 60 seconds to bloom the spices, scraping browned bits from the bottom.

4. Toss in the bite sized chicken, season with salt and black pepper, then add 1 to 2 tbsp fish sauce and 1 tbsp coconut aminos if using; stir to coat the chicken in the paste.

5. Pour in the can of coconut milk plus 1/2 cup low sodium chicken broth to deglaze the pot and make the sauce, then add the sweet potato cubes and 1/4 tsp crushed red pepper flakes or 1 small chopped Thai chili if you want heat.

6. Close lid, set valve to sealing and pressure cook on High for 6 minutes. Let the pot sit for 5 minutes natural release, then carefully quick release any remaining pressure.

7. Open, check sweet potato for tenderness and season to taste with extra salt, pepper or more fish sauce, then set to Sauté for 2 to 4 minutes if you want to thicken the sauce (or scoop out a little of the coconut cream and whisk in to thicken).

8. Finish with 1 tbsp fresh lime juice, stir in chopped cilantro (reserve some for garnish), taste and adjust with extra coconut aminos or fish sauce if needed.

9. Serve over 2 cups cooked jasmine rice or cauliflower rice per directions, garnish with remaining cilantro and extra red pepper flakes or a lime wedge if you like.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. Chef’s knife (sharp)
3. Cutting board
4. Vegetable peeler
5. Measuring cups and measuring spoons
6. Silicone spatula or wooden spoon
7. Can opener and a heatproof ladle or large spoon for serving
8. Small whisk and a mixing bowl for adjusting/thickening the sauce

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, thighs are great and more forgiving, they'll stay juicy. Use boneless thighs cut to the same size and cook a few minutes longer if needed until pieces hit 165 F. Bone in thighs take longer so adjust time.

Q: How do I thicken the curry if it's too thin? A: Simmer it uncovered to reduce, that usually does the trick. For a faster fix mix 1 tsp cornstarch with 1 tbsp cold water and stir in, or mash a few sweet potato cubes into the sauce. Avoid boiling coconut milk hard or it can split.

Q: How can I make it spicier or milder? A: To boost heat add more curry paste, chopped Thai chili or red pepper flakes. To mellow it out add more coconut milk or a pinch of sugar, and remove seeds from the bell pepper or chilis. Taste as you go, curry paste strength varies a lot.

Q: Can I make this ahead and how long will it keep? A: Yes, it stores well. Fridge 3 to 4 days in an airtight container, freeze up to 2 months. Reheat gently on the stove with a splash of broth or water because the coconut will thicken when cold. Keep rice separate if possible.

Q: Any easy swaps for dietary needs? A: For vegetarian swap chicken for firm tofu or chickpeas and use vegetable broth. For gluten free check your curry paste and use coconut aminos instead of soy. If you cant have fish sauce try a little extra coconut aminos plus a pinch of salt.

Q: Why does my coconut milk split or look grainy? A: That's usually from boiling at high heat or sudden temperature change. Lower the heat, stir gently and add liquids slowly. Using full fat coconut milk cuts down on splitting. If it still looks grainy whisk in a little warm broth until smooth.

Thai Coconut Curry Chicken Recipe Substitutions and Variations

Chicken: swap with firm tofu, tempeh, or canned chickpeas. Press and pan-sear tofu so it holds up, slice tempeh thin so it soaks the curry, or rinse canned chickpeas for a quick vegan protein, use roughly the same volume but cut cook time for tofu.
Sweet potato: use butternut squash, regular Yukon gold potatoes, or carrots. Butternut gives the same sweetness and texture, potatoes are starchier so simmer a bit less, carrots add a pleasant bite.
Coconut milk: sub with full-fat coconut cream diluted with water, light coconut milk for fewer calories, or a cashew cream for a non-coconut dairy-free option; flavor and richness will change so taste and adjust seasoning.
Fish sauce: replace with tamari or low-sodium soy sauce, or coconut aminos for a gluten-free option. Add a squeeze of lime if you want that tangy umami fish sauce vibe.

Pro Tips

1. Dont crowd the pot when searing the chicken or itll just steam instead of browning; do it in batches if you have to, those browned bits add a lot of flavor when you deglaze.

2. Cut the sweet potato into even sized cubes so they cook predictably, or par cook them briefly in the microwave or a pot of boiling water if you want to make sure theyre tender without overcooking the chicken.

3. For a silkier, thicker sauce chill the coconut milk ahead of time and scoop off some of the cream to stir in at the end, or make a small cornstarch slurry with cold broth and whisk that in slowly while simmering to control thickness.

4. Add fish sauce and chiles cautiously and taste as you go, then finish with lime juice and a tiny pinch of sugar if it tastes flat; cilantro should go in at the end so it stays bright and fresh.