Instant Pot Thai Chicken Curry
Try this Instant Pot Thai Chicken Curry recipe, or contribute your own.
Try this Instant Pot Thai Chicken Curry recipe, or contribute your own.
- 1 tablespoon coconut oil
- 1/4 cup fish sauce
- juice of 1 lime
- 1 red bell pepper diced
- 1 large carrot sliced
- 1 large brown onion roughly chopped
- 1 thumb-size piece of ginger diced roughly
- 1 small red chilli seeds out and diced (see notes)
- 1.3 lb / 600 g chicken thighs or breast (diced into bite-
- 1/4 cup mild curry powder
- 1 tablespoon of chopped cilantro/coriander stalks (save the lea
- 3 cloves garlic diced
- 1 tablespoon coconut sugar or grated palm sugar (see notes for
- 1 + 1/2 cup coconut milk (see notes)
- 4 oz. / 120 g fine green beans halved
- 1-2 cups broccoli florets
- Carbohydrate 11.3579500119112 g
- Cholesterol 0 mg
- Fat 4.41435000238673 g
- Fiber 3.46700004166699 g
- Protein 2.63400000480105 g
- Saturated Fat 3.10514750038733 g
- Serving Size 1 1 Serving (264g)
- Sodium 1396.64250400294 mg
- Sugar 7.89094997024423 g
- Trans Fat 0.497457500598579 g
- Calories 87 calories
Step-by-step
- Turn the pressure cooker on. It should display OFF. Press Sauté function key (it will show Normal, 30 minutes). The Instant Pot will beep 3 times to let you know it’s ready to cook.
- Let it heat up while you dice the onion, ginger and chilli.
- Add coconut oil to the pot, followed by the onion, ginger and chilli. Stir through and cook for a minute or two, while you cut up the chicken meat.
- Add the chicken to the pot and stir through. Cook for 5 minutes on Sauté, stirring a couple of times.
- In the meantime, prepare the rest of the ingredients.
- Add the curry powder, cilantro, garlic, fish sauce and sugar to the pot and stir through; then follow with the coconut milk.
- Finally, add the vegetables and lime juice, stir and turn the Sauté off by pressing the Keep Warm/Cancel button.
- Close and lock the lid of the Instant Pot. Check that the lid knob is turned to Sealing.
- Change the setting to Manual (High Pressure) and set to 7 minutes.
- Wait for 3 beeps and walk away.
- Once the timer is up, let the pressure release naturally or use a quick release method, and open the lid.
- Top with fresh cilantro/coriander leaves and serve with white rice or cauliflower rice on the side. I suggest extra lime on the side.
Instant Pot Thai Chicken Curry: My Weeknight Savior
Life as a working mom is a whirlwind. Between juggling meetings, school pick-ups, and homework help, finding time for a healthy, delicious dinner feels like a Herculean task. That's where my Instant Pot becomes my absolute best friend. This Instant Pot Thai Chicken Curry recipe is a testament to quick, easy, and incredibly flavorful meals that even the busiest among us can whip up. Forget takeout – this recipe is faster, healthier, and tastes a million times better.
I stumbled upon this recipe after a particularly grueling day at the office. I was exhausted, the kids were hungry, and the last thing I wanted to do was spend hours slaving over a hot stove. The Instant Pot, with its promise of quick cooking and minimal cleanup, became my lifeline. I was initially skeptical – could a pressure cooker truly replicate the rich, complex flavors of authentic Thai curry? The answer, my friends, is a resounding yes! The flavors meld beautifully, creating a fragrant and intensely satisfying dish that leaves you feeling nourished and content. It's become a regular fixture in our meal rotation, a welcome change from the usual weeknight scramble.
What I love most about this recipe is its versatility. You can easily adjust the ingredients to your liking. Don't have green beans? No problem! Substitute with broccoli, peas, or even spinach. Feel like adding some extra protein? Throw in some shrimp or tofu. The beauty of this recipe lies in its adaptability. It's a blank canvas for your culinary creativity, allowing you to experiment with different vegetables and protein sources to create your perfect bowl. The key is to have fun with it! Don't be afraid to deviate from the original recipe and create your own signature twist.
Beyond the convenience and deliciousness, this recipe also offers a healthy and balanced meal. Packed with lean protein from the chicken, vibrant vegetables bursting with vitamins, and aromatic spices that boost your metabolism, this curry is a complete nutritional powerhouse. It’s a guilt-free indulgence that you can feel good about serving your family. Gone are the days of unhealthy takeout options; this recipe ensures everyone gets their daily dose of wholesome goodness, leaving them satisfied and energized. The coconut milk provides a creamy richness, without the heaviness often associated with cream-based dishes.
The best part? The cleanup is a breeze. The Instant Pot does most of the work, leaving you with minimal dishes to wash. This means more time to spend with your loved ones, rather than scrubbing pots and pans. This recipe is perfect for those days when you're short on time but crave a comforting and satisfying meal. Even on the busiest of evenings, you can still put a healthy, delicious dinner on the table without compromising on taste or quality.
So, ditch the takeout menus and embrace the ease and deliciousness of this Instant Pot Thai Chicken Curry. It's a recipe that will quickly become a family favorite, a comforting staple in your busy weeknight routine. Trust me, your taste buds and your schedule will thank you!
Pro Tip: Prepare the vegetables ahead of time. Chopping the onions, ginger, and chillies while the Instant Pot heats up saves you precious time and makes the cooking process much smoother.
Variations:
- Spicy it up: Add more chilli or a pinch of cayenne pepper for an extra kick.
- Make it vegetarian: Substitute the chicken with chickpeas or tofu.
- Add some noodles: Serve over rice noodles for a lighter option.
