Thai Chicken Coconut Curry

That first hiss from the cooker tells you something good is happening. You remember the float valve rising as pressure builds, sealing in all those Thai flavors. Right then, you know dinner's gonna be something special.

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The steam cues you spot making their way out of the valve hiss feels kinda exciting, like a countdown to yum. You gotta love that pressure cooker for getting everything moving fast in the kitchen.

When you finally release that tender pull on the valve to let the pressure out, you sense the aroma filling your space. The smell alone is enough to draw you over before you even taste it.

Why Your Cooker Beats Every Other Pot

• It builds pressure super quick so you get dinner done fast.
• The sealed lid traps all the steam and flavors inside better than any pan.
• Steam cues and valve hiss tell you exactly what9s happening without guessing.
• Pressure build tenderizes chicken real good, making it juicy and soft.
• You can se9aute9 and pressure cook in the same pot, less cleanup is sweet.
• The even heat means all flavors meld together perfectly in no time.

Your Simple Ingredient Checklist

• 1 d pounds boneless skinless chicken breasts or thighs, sliced thin
• 3 red bell peppers, chopped
• 1 white or yellow onion, chopped
• 2 tablespoons oil for se9aute9ing
• 2 teaspoons yellow curry powder
• 2 tablespoons red curry paste
• bd to 1 teaspoon crushed red pepper flakes, add more if you wanna turn up heat
• 26 ounces unsweetened coconut milk, the creamy base
• 1 teaspoon salt, more if you like it saltier
• 4 cup cold water mixed with 2 tablespoons corn starch for thickening

Ye2ll, these ingredients are all from your local store and pretty easy to find. The red curry paste and yellow curry powder bring that authentic Thai vibe. Coconut milk gives it this crazy smooth, rich sauce that just melts in your mouth.

Donbft skip on slicing chicken thin e28093 it cooks super fast and keeps things tender when pressure build happens inside.

The Exact Process From Start to Finish

1. Heat your oil in the pressure cooker9s se9aute9 setting or a skillet over medium-high heat.
2. Add chopped onions and bell peppers. Stir e28098em around for 3-4 minutes till they soften up nice.
3. Sprinkle in the yellow curry powder and red curry paste. Cook for a minute until you get that yummy fragrance filling your kitchen.
4. Throw in the sliced chicken pieces. Keep stirring while it cooks about 5 to 7 minutes until no pink shows.
5. Pour in coconut milk, add salt and crushed red pepper flakes. Mix everything up real good.
6. Close the lid and set your cooker to high pressure for 8 minutes. Wait for the pressure build and watch the float valve rise.
7. When time9s up, gently release pressure using the float valve for a tender pull. Open lid carefully, then stir in your water-cornstarch slurry.
8. Switch back to se9aute9 and simmer about 2-3 minutes till sauce thickens. Taste it and tweak salt or heat if you wanna.
9. Serve piping hot with rice or noodles, and get ready to dig in!

Valve Hacks You Need to Know

You gotta pay attention to those valve actionse28094they9re like your pressure cooker9s way of talkine28099 to you. When the float valve pops up, you know pressure has built enough for cooking.

If you9re in a hurry, quick release the valve but be real careful of that steam hiss so you don9t get burnt. Sometimes using a towel helps keep a good grip.

For deeper flavor, let the pressure release naturally a bit longer before you do the quick release. It keeps things extra tender and juicy.

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The Flavor Experience Waiting for You

First thing you gonna notice is how creamy and fragrant the coconut milk makes this curry. It9s like a cozy hug in a bowl.

The red curry paste adds that nice kick of heat with some warmth that hangs around just right, not too shy but not crazy either.

The bell peppers and onions give a fresh sweetness that balances the spices so it aine28099t overwhelming.

Every bite melts in your mouth e28094 tender chicken wrapped in rich sauce that tastes just as good as restaurant stuff, but way faster and simpler.

Keeping Leftovers Fresh and Ready

Once you got leftovers, storing them right keeps that fresh flavor locked in. Start with airtight containers, ye28099know those BPA-free ones?
They9ll keep moisture and air out which means coconut milk sauce stays creamy and tasty.

If you9re cooling down curry, do it quick but don9t forget to stir it before you seal the container. That helps even out the flavor and prevents a thick film on top.

Freezing is cool too if you wanna save some for later. Just thaw overnight in the fridge and reheat gently on low so you don9t break the creamy texture.

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Everything Else You Wondered About

• Can I use chicken thighs instead of breasts? Yeah, thighs work great and stay juicy with pressure cook. They might be even better if you like extra tender.
• What if I don9t have red curry paste? You can try using some extra yellow curry powder mixed with a bit of chili flakes but your curry won9t be as rich or spicy.
• How do I know when pressure is built? Watch the float valve! Once it pops and stays up, you got pressure in that pot.
• Can I make this spicier? Totally. Just add more crushed red pepper flakes or if you9re brave, extra curry paste.
• Is it safe to quick-release the valve? Yep just keep your hands and face away from the steam jet. Using an oven mitt or towel is smart so you don9t get a burn.
• What if the sauce is too thin? Pour in the cornstarch slurry and simmer till it thickens up nice and creamy. Works every time.

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Thai Chicken Curry with Coconut Milk - Pressure Cooker Style

This Thai Chicken Coconut Curry is a quick, flavorful dish made creamy with coconut milk and seasoned with yellow and red curry. It comes together fast in a pressure cooker for a restaurant-worthy meal at home.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 909 kcal

Equipment

• 1 Pressure Cooker with sauté function

Ingredients

  

Main Ingredients

• 1.5 pounds Boneless skinless chicken breasts or thighs sliced thin
• 3 Red bell peppers chopped
• 1 White or yellow onion chopped
• 2 tablespoons Oil for sautéing
• 2 teaspoons Yellow curry powder
• 2 tablespoons Red curry paste
• 0.5-1 teaspoon Crushed red pepper flakes add more for heat
• 26 ounces Unsweetened coconut milk
• 1 teaspoon Salt add more to taste
• 0.25 cup + 2 tablespoons Cold water and cornstarch mixed for thickening sauce

Instructions

 

Instructions

• Heat your oil in the pressure cooker’s sauté setting or a skillet over medium-high heat.
• Add chopped onions and bell peppers. Stir around for 3-4 minutes till softened.
• Sprinkle in the yellow curry powder and red curry paste. Cook for 1 minute until fragrant.
• Add sliced chicken. Stir and cook for about 5 to 7 minutes until no pink remains.
• Pour in coconut milk, add salt and red pepper flakes. Mix well.
• Close lid and set cooker to high pressure for 8 minutes.
• Release pressure gently using float valve. Stir in cornstarch slurry.
• Switch to sauté and simmer 2–3 minutes until thickened.
• Taste and adjust salt or spice if needed. Serve hot with rice or noodles.

Notes

If you don’t have red curry paste, add more yellow curry powder and chili flakes. Garnish with cilantro and lime wedges for extra zest.