This Instant Pot Thai chicken curry is quick and delicious, loaded with healthy protein and vegetables. Made with red curry paste and wholesome coconut cream, this curry recipe is dairyfree, Whole30, paleo and ketofriendly.

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Curry paste: I used readymade red curry paste but you could use green or Panang curry paste, or make your own. We used 1/3 cup because the brand of the paste isn’t super hot but you might need to adjust the amount depending on the curry paste you use.

Coconut milk: Use fullfat coconut milk that is at least 60% coconut content (not diluted drinking coconut milk). Refrigerate ahead of time so that the thickened milk (coconut cream) separates from the liquid. Using the thickened part will give you creamier curry but of course, you can also add the whole can with cream and liquid.

Stovetop method: If making this curry on a stovetop, repeat the first few steps and once all the ingredients are in the pot, simply cook over medium heat, covered with a lid, for 2025 minutes.

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