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Pineapple Coconut Chicken Curry
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4.57 from 16 votes

Instant Pot Pineapple Chicken Curry

This Instant Pot Curry recipe has creamy coconut, tender chicken, spicy curry, and sweet pineapple that is a restaurant copycat!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Cuisine: Thai
Keyword: coconut chicken curry, curry, Instant Pot, instant pot chicken curry, instant pot recipe, pineapple curry, red curry paste, thai curry
Servings: 6
Calories: 569kcal
Author: Lisa Childs

Equipment

Ingredients

  • 1, 4 ounce Maesri Red Curry Paste (see notes)
  • 1 tablespoon fresh garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/2 medium onion sliced
  • 2 tablespoons oil (coconut, vegetable, canola, etc.)
  • 1 large chicken breast thinly sliced against the grain
  • 1 large red bell pepper chopped
  • 1/2 cup sliced bamboo shoots
  • 1 cup carrots thinly sliced
  • 1, 20 ounce can pineapple chunks or tidbits in heavy syrup NOT DRAINED
  • 2, 13.5 ounce cans coconut milk shaken
  • 1/2 cup cream of coconut
  • 1/2 cup whole cashews
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions

  • Press the Saute button on the Instant Pot and adjust to High. When it reads HOT, add the oil and wait 1 minute, or until shiny.
  •  Fry the curry paste, garlic, ginger, and onions in the hot oil until fragrant and onions are tender (about 5 minutes.)
  • Add chicken, the rest of the vegetables, pineapples and juice, coconut milk, and cashews. Stir to coat everything in the paste and onion mixture.
  • Turn OFF saute mode. Place the lid on the Instant Pot, turn the knob to Sealing, and pressure cook on Manual High Pressure for 5 minutes.
  • Carefully perform a quick release in short bursts until the pin drops on the lid.
  • Open the lid and stir.
  • Turn on High Saute to return the curry to a simmer (adjust to low if it boils too rapidly.)
  • Add 1/4 cup cream of coconut, then taste again. If you'd like it sweeter, add the remaining 1/4 cup. I used 1/2 cup with the entire can of curry paste.
  • Mix together cornstarch and cold water to make a slurry. While stirring, add in the slurry to the simmering curry to thicken. Add an additional tablespoon of cornstarch slurry at a time to make it as thick as you’d like.
  • Turn off heat and serve immediately over rice.

Video

Notes

  • Use 1/4-1/2 of the can of curry paste for less spice, and the whole can for a medium spiciness level. I use the whole can.

Nutrition

Serving: 1grams | Calories: 569kcal | Carbohydrates: 52g | Protein: 12g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 12g | Cholesterol: 39mg | Sodium: 587mg | Fiber: 4g | Sugar: 29g