I love how there are so many different styles and flavours of curry. One of my favourites is the Malaysian style curry. My husband’s family is from Malaysia so it’s been great learning about this style of cooking over the years. I especially like the flavours and fragrances of lemongrass and lime leaves.

My mother-in-law has pretty much stopped making her own curry pastes from scratch and has gone to a packaged paste because there are some really good ones on the market now. We like to use Tean’s Gourmet brand that my in-laws used to bring home from their trips to Malaysia. But we can get them here now at a few of the small Asian markets as well as some larger chains such as T & T Supermarket. I have heard that friends have even seen it at Walmart.

For this recipe, I decided to make it in the Instant Pot and I have included the script for the Smart Pot below.

Malaysian Curry Chicken


1-2T canola or vegetable oil
8 chicken thighs, bone-in skin on
1 medium onion, sliced
4 potatoes, chopped into large chunks (about 1.5- 2 inch pieces)
1/2 package Tean’s Gourmet Chicken Curry paste
1/2 cup water
1/2 can coconut milk


  1. Set the instant pot on Sauté. Once it says Hot, add the canola oil and half of the chicken thighs, skin side down. Brown the chicken for about 3-4 minutes. Turn them over and brown the other side for 3-4 minutes. Remove them onto a plate. You will need to do this in two batches.
  2. Add the sliced onion and sauté them for a few minutes, scraping the up the brown bits from the bottom of the pot as you go. You can add a couple of tablespoons of water to help deglaze the rest of the brown bits.
  3. Add the potatoes and then put the chicken on top. Cancel the sauté mode.
  4. Mix 1/4 to 1/2 a package of paste in the water depending on how spicy you can handle. Stir in the coconut milk. Pour the mixture over the chicken.
  5. Close and lock the lid, making sure the sealing knob is on sealing. Start the recipe program.
  6. Once the cooking is done, you can release the pressure by the quick or natural pressure release.
  7. Serve with Jasmine rice.

Hope this was an easy recipe to follow. Please let me know in the comments if you have any question. I would love to know how it goes!

Recipe Script

Pressure cook on high for 8 minutes.

smartcooker-script-39x60 Download Script


  • Tonight is the second time I’ve made this. It’s delicious! But I have a question: how long are the two parts of the cooking script? Because it looks like it’s 8 seconds at pressure and 6 hours on “hold”? I’m confused about knowing exactly when it’s done. Thank you!

    • Hi Melissa! So glad you are enjoying this dish. I wanted to make it the other night and did not have any curry paste at home. =( Last time I went to the Asian market it was on sale too but I thought I had some so I didn’t buy any. Yes, I added the 6 hour hold for “keep warm” but the app doesn’t allow for that text. It’s ready as soon as the 8 mins is up and then it’ll keep warm for 6 hours.

  • Hi Flo, what do you mean by “start the recipe program”? Is this part of the IP Smart Pot? I have the IP duo.

    • So sorry for the delayed response, Cindy… The instructions for the DUO are at the bottom of the recipe. ?

  • Any alternatives, or recommendations for the paste? For whatever reason i can’t get that brand/paste, but it would seem from your video this is the best one to use. Have you ever made Malaysian chicken paste from scratch, love Malaysian food! 🙂

    • Where are you located? I was able to find it online on the Walmart site. I have made curry paste from scratch in the past until my mother-in-law introduced this one. They are from Malaysia and used to bring back this brand every time they went to visit until we started seeing it in the stores here.

  • Hi Jenny, sorry for the delayed reply. I would only cook for about 10 mins if you don`t sear the chicken. If you use boneless (which is even more lazy 😉 I do that some times.) I`d only cook for 6 mins. Hope that`s helpful.

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