Pressure Cooker Coconut Yellow Chicken Curry

Name: Pressure Cooker Coconut Yellow Chicken Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
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

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

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

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

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

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

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

Serve over steamed jasmine rice.

Questions

How long does Pressure Cooker Coconut Yellow Chicken Curry keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Pressure Cooker Coconut Yellow Chicken Curry?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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