This flavorful Thai chicken stew is a vibrant, protein-packed meal ready in under 30 minutes, perfect for busy weeknights.
Rich in lean protein, healthy fats from coconut milk, and fiber from colorful vegetables, it’s a low-carb, nutrient-dense dish that satisfies without weighing you down.
Quick, comforting, and meal-prep friendly, it’s ideal for everyday family dinners.
Thai Chicken Stew
Equipment
- 1 Electric pressure cooker (Instant Pot or similar, 6-quart)
- 1 Cutting board
- 1 Chef’s Knife
- 1 measuring cup
- 1 Measuring Spoon
- 1 wooden spoon or silicone spatula
Ingredients
- 3 pounds boneless chicken thighs or breasts
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 1 13.5-ounce can full-fat coconut milk
- 1/3 cup tomato paste
- 1/2 cup Thai red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons coconut aminos
- 2 teaspoons fresh lime juice
- 2 teaspoons sea salt
- 3/4 teaspoon ground ginger
- 4 cups mixed vegetables fresh or frozen
- Fresh cilantro for garnish
- Cauliflower rice for serving
Instructions
- Prepare the Chicken and Aromatics: Begin by patting your chicken dry with paper towels to remove excess moisture, which will help it brown slightly and absorb flavors better. Slice the yellow onion thinly and mince the garlic cloves finely. These aromatics will form the fragrant base of your stew, giving it depth and a rich, inviting aroma.
- Combine Ingredients in the Instant Pot: Place the chicken pieces at the bottom of your Instant Pot. Add the sliced onions and minced garlic on top, distributing evenly. Pour in the full-fat coconut milk to add creaminess, followed by the tomato paste and Thai red curry paste, which give the stew its signature vibrant color and bold flavor. Add fish sauce and coconut aminos for umami richness, fresh lime juice for brightness, and sprinkle in sea salt and ground ginger to enhance the overall depth. Gently stir everything together, ensuring the chicken is coated thoroughly with the coconut-curry mixture.
- Seal and Set Pressure Cooking: Secure the Instant Pot lid and make sure the steam release valve is set to the sealing position. Set your cooker to the “Meat/Stew” function for 15 minutes if using fresh chicken. For frozen chicken or very large chicken breasts, extend the cooking time to 30 minutes to ensure the meat is fully cooked and tender. The pressure cooking method locks in moisture, flavor, and nutrients while softening the chicken to a perfect, melt-in-your-mouth texture.
- Release Pressure and Chop Chicken: Once the cooking time is complete, carefully perform a quick release by turning the steam valve to venting. Open the lid and remove the chicken using tongs, placing it on a cutting board. Roughly chop the chicken into bite-sized pieces, making it easier to eat and allowing it to absorb the sauce better when returned to the pot.
- Add Vegetables for Freshness: Layer your chosen vegetables over the top of the stew in the Instant Pot. You can use a mix of fresh or frozen vegetables such as bell peppers, broccoli, carrots, or zucchini. Reseal the lid and set the Instant Pot to high pressure for just 2 minutes. This step cooks the vegetables quickly, keeping them tender yet slightly crisp, so they retain their vibrant color, flavor, and nutrients.
- Final Stir and Garnish: After the 2-minute vegetable cooking cycle, carefully release the pressure again. Open the lid and gently stir the vegetables into the stew, combining them evenly with the chicken and rich, coconut-curry sauce. Taste and adjust seasoning if necessary, adding a pinch of salt or a squeeze of lime juice for extra brightness.
- Serve and Enjoy: Spoon the stew over a bed of cauliflower rice or serve it alongside steamed rice if preferred. Garnish generously with fresh cilantro leaves for a burst of herbal aroma and color. This stew is best enjoyed hot, and the combination of creamy coconut, aromatic curry, tender chicken, and crisp vegetables creates a comforting, flavorful meal perfect for any day of the week.
Notes
- Use either chicken thighs or breasts: thighs stay juicier and more flavorful, while breasts make a leaner option.
- Fresh or frozen vegetables both work: frozen saves prep time, while fresh keeps more texture.
- Adjust the curry paste to taste: add more for spicier stew or less for a milder flavor.
- Coconut milk: full-fat coconut milk gives a rich, creamy consistency; light coconut milk will make it thinner.
- Quick-release timing: releasing pressure immediately prevents overcooking delicate vegetables.
- Meal prep friendly: this stew stores well in the fridge for 3-4 days and can be frozen for up to 2 months.
Chef’s Secrets for Maximum Flavor
To achieve a deep, layered flavor, always coat the chicken evenly with the coconut milk and curry paste mixture before pressure cooking.
This ensures each piece absorbs the aromatic spices fully.
Using fresh lime juice and ginger adds brightness and a subtle zing that balances the richness of the coconut milk.
For an extra depth of flavor, let the stew rest for 10 minutes after cooking; the ingredients continue to meld, creating a more harmonious, restaurant-quality taste.
Don’t skip the quick release when cooking vegetables—it preserves their crispness and vibrant color.
Serving Suggestions for Perfect Pairing
Serve this Thai chicken stew over cauliflower rice for a low-carb option, or steamed jasmine rice for a traditional pairing.
Garnish with fresh cilantro or Thai basil to enhance the aromatic flavors.
For added texture, sprinkle roasted peanuts or sesame seeds on top.
A side of lightly steamed green beans or snap peas complements the dish’s richness.
This stew is hearty enough to enjoy on its own, but pairing it with a crisp cucumber salad or a simple mango slaw adds refreshing contrast.
Storage Tips to Maintain Freshness
This stew keeps well in an airtight container in the refrigerator for 3-4 days.
When reheating, gently warm it on the stovetop or in the microwave to avoid curdling the coconut milk.
For longer storage, freeze in individual portions for up to 2 months; thaw overnight in the fridge before reheating.
Vegetables may soften slightly after freezing, so consider adding a handful of fresh greens or bell peppers when reheating for added texture and color.
Frequently Asked Questions
1. Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work perfectly, but they are leaner and can dry out if overcooked.
Using slightly smaller pieces and sticking to the recommended cooking time will keep them tender.
2. Can I make this recipe spicier or milder?
Absolutely. Adjust the amount of Thai red curry paste to your preference.
For extra heat, add a pinch of crushed red pepper or fresh Thai chilies; for a milder flavor, reduce the curry paste slightly.
3. Can I substitute coconut aminos?
Yes. Soy sauce or tamari can replace coconut aminos, but the flavor will be slightly different.
Coconut aminos gives a subtle sweetness with less sodium, keeping the dish lighter.
4. Can I use frozen vegetables directly?
Yes. Frozen vegetables are convenient and cook quickly in the Instant Pot.
Just ensure they’re added after the initial chicken cooking cycle so they don’t overcook and become mushy.
5. Is this recipe suitable for meal prep?
Definitely. The stew keeps well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
Portion it into individual containers for quick, healthy lunches or dinners throughout the week.
