Recipe: Thai Curry Chicken

dinner instant pot PB - Vibrant Turmeric

Thai Peanut Curry Chicken – Instant Pot Recipe


Serves: 4


  • ½ cup OmMade Vibrant Turmeric Peanut Butter 
  • ¼ cup water
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tbsp sriracha
  • 1 (13.5-ounce) can coconut milk
  • 1.5 lbs chicken thighs, cut into 1-2” cubes
  • 1 medium onion, finely chopped
  • 1 tbsp ginger grated
  • 1 tbsp garlic, finely chopped
  • 3 tbsp Thai red curry paste


  1. Combine coconut milk, soy sauce, sriracha, sugar and water in medium bowl
  2. Once combined, whisk in OmMade Vibrant Turmeric Peanut Butter
  3. Use the sauté function on the Instant Pot
  4. When hot, add oil and sauté onions, garlic and ginger until soften.
  5. Remove and set aside
  6. Add oil and brown chicken
  7. Return onion, garlic, and ginger to Instant Pot
  8. Add red curry paste and coconut peanut sauce
  9. Stir to combine well
  10. Place lid and pressure cook High for 12 minutes
    Note: Depending on your Instant Pot, you may get a Burn message on High; in which case, switch to Low
  11. When ready, let the pressure naturally release for 5 minutes and then do a quick release
  12. Sprinkle torn basil leaves and serve over rice

Older Post Newer Post

  • Echo J Rummel on

    I made the Thai Peanut Curry Chicken tonight and it’s delicious! I didn’t use my Instant Pot; I just sauteed the veggies and then the chicken in a large pot, then I added the curry paste and sauce and simmered it. Thank you for a recipe that’s easy to make and uses ingredients that are easy to buy. I’ll make this again.

Leave a comment

Please note, comments must be approved before they are published