Thai Coconut Curry Chicken Recipe

I created a silky Thai coconut curry with tender chicken and sweet potato that’s Paleo, Whole30, gluten-free and dairy-free and pairs perfectly with jasmine or cauliflower rice.

I’m obsessed with this Thai Coconut Curry Chicken because the coconut milk makes the sauce ridiculously silky and the sweet potatoes add a sweet, starchy contrast that soaks up every spicy, garlicky drop. It’s loud in the best way, bright, tangy, and just messy enough to demand rice or cauliflower rice on the side.

I love how the chicken stays tender without fuss, and those little pools of coconut sauce? Dangerous.

And the leftovers? Even better.

No pretension here, just bold curry flavors, a little heat, and the kind of comfort that actually tastes like food. Worth every spoonful seriously.

Ingredients

• Chicken — the main protein, tender bites you’ll dunk into curry sauce.
• Full fat coconut milk brings creamy richness and a silky mouthfeel.
• Yellow curry paste gives warmth, spice, and that golden color.
• Sweet potatoes add sweet, starchy heft and soft texture.
• Onion provides a savory backbone and caramelizes nicely.
• Red bell pepper adds bright color and crisp, fresh crunch.
• Garlic delivers pungent punch and lots of savory aroma.
• Basically ginger gives zing and a little warming heat.
• Plus coconut or olive oil helps everything brown and taste richer.
• Chicken broth thins the sauce and boosts savory depth.
• Fish sauce sneaks in salty, umami complexity you’ll notice.
• Fresh lime juice cuts through richness with bright acidity.
• Sea salt just brings out all the flavors, don’t skip.
• Freshly ground pepper adds gentle heat and a bit of bite.
• Cilantro is herbal, fresh, and brings a pop on top.
• Green onions add mild oniony crunch as a finishing touch.
• Lime wedges let you customize brightness at the table.
• Plus jasmine or cauliflower rice soaks up that lovely curry.

Ingredient Quantities

• 1 1/2 to 2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
• 1 14 ounce can full fat coconut milk
• 3 tablespoons yellow curry paste, more or less to taste
• 2 medium sweet potatoes, peeled and cut into 1 inch cubes
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, seeded and sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon coconut oil or olive oil
• 1/2 cup low sodium chicken broth
• 1 to 2 tablespoons fish sauce
• 1 tablespoon fresh lime juice
• 1/4 to 1/2 teaspoon sea salt, to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped for garnish
• 2 green onions, thinly sliced for garnish
• lime wedges for serving
• optional for serving: cooked jasmine rice or cauliflower rice

How to Make this

1. Turn your Instant Pot to Sauté and heat 1 tablespoon coconut oil until shimmering; add the sliced onion and cook 3-4 minutes until soft and starting to brown, then stir in the minced garlic and grated ginger for 30 seconds until fragrant.

2. Add 3 tablespoons yellow curry paste to the pot and fry it with the aromatics for about 1 minute, scraping up any browned bits so the paste gets toasty and more flavorful.

3. Toss in the 1 1/2 to 2 pounds bite-sized chicken pieces and stir to coat with the curry mixture so the chicken gets some color, about 2 minutes; you dont need to fully cook through.

4. Add the 2 medium peeled and cubed sweet potatoes, sliced red bell pepper, the 14 ounce can full fat coconut milk, and 1/2 cup low sodium chicken broth; stir gently to combine everything.

5. Season with 1 to 2 tablespoons fish sauce, 1 tablespoon fresh lime juice, 1/4 to 1/2 teaspoon sea salt (start small, you can add more later), and 1/4 teaspoon freshly ground black pepper.

6. Cancel Sauté, secure the lid, set the valve to sealing, and cook on High Pressure for 7 minutes for tender chicken and sweet potatoes; if you like the potatoes very soft, do 8-9 minutes.

7. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure. Open the lid carefully.

8. Taste and adjust seasoning with more fish sauce, lime, or salt if needed. If the sauce is too thin, set to Sauté and simmer 2-3 minutes to thicken; if too thick, stir in a splash of chicken broth.

9. Serve over cooked jasmine rice or cauliflower rice, garnish with chopped cilantro, thinly sliced green onions and lime wedges. Enjoy right away.

Equipment Needed

1. Instant Pot or electric pressure cooker (with lid and sealing valve)
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Can opener
7. Tongs (or large slotted spoon)
8. Medium pot or rice cooker for jasmine rice
9. Bowls and serving spoons, plus a small bowl for garnishes

FAQ

Thai Coconut Curry Chicken Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs (same cut). Thighs stay juicier and wont dry out if you simmer a bit longer, perfect if you like richer flavor.
• Full fat coconut milk: use light coconut milk or a mix of 1/2 cup regular milk plus 1/2 cup coconut cream for slightly less fat. If you want creaminess without coconut, try unsweetened almond milk plus a spoon of coconut oil.
• Yellow curry paste: replace with 2 tablespoons red curry paste or 1 to 2 tablespoons mild curry powder plus a pinch of turmeric. Red paste is a bit spicier and fruitier, so start small and taste.
• Sweet potatoes: swap for butternut squash, regular potatoes, or carrots cut to similar size. They all cook about the same and soak up the curry flavors real nice.

Pro Tips

1. Brown the chicken a little longer when sautéeing so it gets some color, it adds flavor — wait, dont use that character. Sorry. Do it till edges start to brown, maybe 3 minutes more than you think you need, then add the liquid so it wont dry out.

2. If you want creamier sauce, whisk a tablespoon of cornstarch with 2 tablespoons cold water and stir it in at the end while on Sauté, simmer 1-2 minutes till thickened. If it clumps, give it a quick blend with an immersion blender and it’ll smooth out.

3. Taste and adjust after pressure cooking, not before. Fish sauce and salt concentrate under pressure, so start low and add more after you release. Also a squeeze of lime right before serving brightens everything up.

4. Cut the sweet potatoes into uniform pieces so they cook evenly; if you hate mushy potatoes, cut them a touch larger and reduce cook time by a minute or two. If you like them super soft, go a minute or two longer.