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Pressure Cooker Coconut Yellow Chicken Curry

Fragrant Thai yellow curry with tender chicken thighs, potatoes, and creamy coconut milk, made fast in the pressure cooker.

40 minEasyServes 4490 cal/serving

ThaiDinnerPressure CookerStandardHigh FiberHigh ProteinDairy-FreeEgg-FreeGluten-FreeLow-SodiumCorn-Free

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Ingredients

  • 2 lbs boneless skinless chicken thighs, cut into 2-in pieces
  • 3 tbsp Thai yellow curry paste (store-bought)
  • 13.5 oz full-fat coconut milk (canned)
  • 1/2 cup low-sodium chicken broth
  • 1 lb Yukon Gold potatoes, diced
  • 1 medium yellow onion, sliced
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 2 tsp fish sauce (or soy sauce)
  • 2 tsp brown sugar
  • 1 tbsp fresh lime juice
  • 2 tsp neutral oil (such as vegetable)
  • 1/2 cup fresh Thai basil or Italian basil leaves

Instructions

  1. 1

    Set the pressure cooker to Saute mode. Add 2 tsp neutral oil (such as vegetable) and cook 1 medium sliced yellow onion for 3 minutes. Add 4 minced garlic cloves, 1 tsp grated fresh ginger, and 3 tbsp Thai yellow curry paste (store-bought) and stir-fry for 1-2 minutes until fragrant.

  2. 2

    Pour in 13.5 oz full-fat coconut milk (canned) and 1/2 cup low-sodium chicken broth, scraping any browned bits from the bottom of the pot. Add 2 lbs cut into 2-in pieces boneless skinless chicken thighs and 1 lb diced Yukon Gold potatoes. Stir in 2 tsp fish sauce (or soy sauce) and 2 tsp brown sugar.

  3. 3

    Cancel Saute mode, seal the lid, and cook on High Pressure for 8 minutes.

  4. 4

    Quick-release the pressure. Open the lid and check that chicken has reached an internal temperature of 165 degrees F (74 degrees C).

  5. 5

    Stir in 1 tbsp fresh lime juice and adjust seasoning with additional fish sauce or sugar as needed. Tear in 1/2 cup fresh Thai basil or Italian basil leaves leaves.

  6. 6

    Serve over steamed jasmine rice.

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Questions

What internal temperature should Pressure Cooker Coconut Yellow Chicken Curry reach?

For Pressure Cooker Coconut Yellow Chicken Curry, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

What can I use instead of curry paste in Pressure Cooker Coconut Yellow Chicken Curry?

The entry for Pressure Cooker Coconut Yellow Chicken Curry calls for 3 tbsp Thai yellow curry paste (store-bought). In its place: Another color of Thai curry paste works, with a shift in heat and flavor. In a pinch, bloom curry powder in the oil with minced garlic, ginger and a little lime zest.

Can I use chicken breasts instead of chicken thighs in Pressure Cooker Coconut Yellow Chicken Curry?

You can, but it is the weaker choice here. Breasts dry out over a long cook, so add them for the last third of the time and pull them as soon as they reach 165 F. As written, the entry for Pressure Cooker Coconut Yellow Chicken Curry uses 2 lbs boneless skinless chicken thighs, cut into 2-in pieces.

Can I make Pressure Cooker Coconut Yellow Chicken Curry less spicy?

Yes. The heat in Pressure Cooker Coconut Yellow Chicken Curry comes from 3 tbsp Thai yellow curry paste (store-bought). For a milder plate, start with half the curry paste and add more to taste at the end; nothing else in the method changes.

Is Pressure Cooker Coconut Yellow Chicken Curry gluten-free?

Yes. As written, nothing in the ingredient list for Pressure Cooker Coconut Yellow Chicken Curry is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

Can I freeze Pressure Cooker Coconut Yellow Chicken Curry?

It is not a good candidate. Refrigerate what is left of Pressure Cooker Coconut Yellow Chicken Curry within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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