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.
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.