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Super Simple 4 Ingredient Instant Pot Thai Yellow Curry

Super Simple Instant Pot Thai Yellow Curry is for those of us who want comfort food fast but on a budget and made at home.   If you want a fancier and even healthier one, stay tuned, we will do that but for today I think I want to put the instant back in instant pot.  You can’t really make much of anything in an instant in the instant pot.  I have to admit I don’t like their name because it seems a bit misleading but here’s as fast as I could figure out.

Adapting it to be a little healthier, simpler, less processed and faster

I did some really simple changes  to make it easier on the body and time and budget.   I tried it without any sweetener and it was fine, I also left out a lot of the vegetables but you can always add those in at the end.  If you are going for speed use pre-made, store bought yellow Thai curry paste.  If you want it to be a less processed one you can use our recipe for yellow Thai curry paste to and freeze it in an ice tray in pre-made tablespoons so it’s faster next time.  Here is that recipe but if you read the ingredients on store bought Mae Ploy yellow curry paste they are pretty much whole food ingredients already other than salt and curry powder, which they don’t define further.

Making It Bigger for More People

Just multiply the ingredients for more servings of course.  I made this for my wife and I with only the 4 ingredients and she hugged me when she got home and smelled and tasted it.  It’s really delicious without all the extra processed stuff and I think anyone will love it.

Homemade Yellow Curry Paste

People have been complaining about food blogs rambling on and making things more complicated than they have to be so in the spirit of speed here is the post.

Ingredients:

• 2 chicken breasts, chopped into bite-sized pieces
• 1 can light (lite) coconut milk
• 3 tablespoons Thai yellow curry paste
• 2 medium potatoes
• Cilantro or Thai basil to garnish (optional)
• Any other vegetables you want to add in (optional of course)
• Sweetener  (optional)

Instructions:

1. In the inner pot of the instant pot, mix half the can of the coconut milk and yellow curry paste.
2. Select “saute” and stir together for a minute or two until mixed.
3. Stir in the remaining coconut milk, chicken, close vent on top and select pressure cook with time at 3 minutes.
4. Release the pressure valve and allow to vent before opening so you don’t burn yourself.
5.  Add in any more vegetables you might want and select saute, stirring until crisp-tender.
6. Serve with whole grain rice or noodles or just in a bowl as pictured.
7.  Garnish with cilantro or Thai basil.

Printable recipe below

Thanks for reading our blog!  Please follow us on social media and share our posts.   There is a comments section at the bottom if you have ways to improve this recipe.  As always, what is healthier for one person may not be healthy for another.  We try to use whole food ingredients but check with your doctor if you have special needs or concerns.

If you like yellow curry and instant pot recipes you might dig one of these.

Whatever You Have Instant Pot Panang Curry

Thai Green Curry Fish Instant Pot Recipe

Hearty Healthy Massaman Curry