Instant Pot Thai Chicken Curry

Ingredients

• 3 tbsp-1/2c. Thai curry paste (to taste, if you are using  massaman curry paste, I would use 1/2 c. since it’s not spicy, but any other Thai curry paste will be spicy, so do what heat you can handle)
• 4 chicken breasts, or 6 boneless, skinless chicken thighs (our fav with curry)
• 1 onion, thinly sliced into strips
• 3 cups kale, or any other veggie in the fridge that needs to be used up
• 13.5 oz can coconut milk
• 1-2 tbsp fish sauce (to taste)
• 1-2 tbsp brown sugar (to taste)
• Optional 1-2 tbsp tamarind paste (I recommend it only if using massaman curry paste)
• cilantro, Thai basil and/or green onions to sprinkle on top

Steps

1. 1

   Step 1: Sauté the curry paste

2. 2

   Turn on the Instant Pot’s Sauté function. Add 1 tbsp cooking oil and 3 tbsp to 1/2 cup Thai curry paste, depending on your spice preference.

3. 3

   Stir-fry for 1–2 minutes until fragrant.

4. 4

   Step 2: Add the coconut milk

5. 5

   Open the 13.5 oz can coconut milk. If there is a thick layer of coconut cream on top, scoop that into the Instant Pot first and stir it with the curry paste.

6. 6

   Then add the rest of the coconut milk and stir.

7. 7

   If your coconut milk is all liquidy, no worries dear! Just pour in the whole can and stir it with the curry paste.

8. 8

   Step 3: Add chicken and veggies

9. 9

   Turn off the Sauté function.

10. 10

    Add 4 chicken breasts, or 6 boneless, skinless chicken thighs, 1 thinly sliced onion, and 3 cups kale or veggies of choice.

11. 11

    Stir everything together so the chicken and veggies are coated in the curry sauce.

12. 12

    Step 4: Pressure cook

13. 13

    Secure the lid and cook on High Pressure for 10 minutes.

14. 14

    If your chicken is frozen, cook for 15 minutes, or a few minutes longer if the pieces are large or frozen together.

15. 15

    Release the pressure naturally or manually.

16. 16

    Step 5: Season and shred

17. 17

    Add 1–2 tbsp fish sauce, 1–2 tbsp brown sugar, and optional 1–2 tbsp tamarind paste if using Massaman curry paste.

18. 18

    Shred the chicken and stir everything together. Taste and adjust until it’s creamy, savory, a little sweet, and full of curry flavor.

19. 19

    Step 6: Garnish and serve

20. 20

    Sprinkle with cilantro, Thai basil, and/or green onions.

21. 21

    Serve hot with jasmine rice and enjoy that cozy Thai curry bowl like the weeknight dinner champion you are!