THAI COCONUT CHICKEN CURRY RECIPE
Provided by My Heart Beets
Number Of Ingredients 12
Steps:
- Add the coconut milk, peanut butter, red curry paste, chili sauce (if using) and spices to a 6 quart instant pot and mix well. Then add the chicken to the pot.
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure (or NPR for 10 minutes, then release pressure).
- Using two forks, shred the chicken right into the curry (or you can remove the chicken and cut it into chunks if you prefer)
- Sprinkle with Thai basil/cilantro and crushed peanuts if desired. You can also serve this with lime wedges and add a squeeze of lime juice before eating.
INSTANT POT THAI COCONUT CURRY CHICKEN
Say hello to your new favorite Instant Pot recipe -> Instant Pot Thai Coconut Curry Chicken! This coconut curry chicken is made with full fat coconut milk, Thai red curry, chicken breast, and tons of veggies!
Provided by Linley Richter
Categories Main Meal
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Add 1/2 tablespoon of olive oil to your Instant Pot and turn on the saute function. When the olive oil is fragrant, add white onion, red pepper, minced garlic, and a pinch of salt. Saute for 4-5 minutes. Once the onion turns translucent, add in fresh spinach and saute for an additional 1-2 minutes in order to wilt the spinach. Remove veggies from the Instant Pot and turn off the saute feature.
- Next, add coconut milk, curry paste, ginger, lemongrass, honey, and salt to the Instant Pot and mix. Then, submerge the raw chicken breast. Close the lid and seal your Instant Pot. Turn your Instant Pot to manual > high pressure and set the timer to 8 minutes. It will take about 10 minutes for your Instant Pot to build enough pressure to start counting down, but eventually, it will count down from 8 minutes.
- Once the timer goes off, quick-release your Instant Pot by opening the valve. Remove the lid and then remove the 2 chicken breasts and transfer to a plate. Use 2 forks to carefully shred the chicken breast (it will be hot) and then place the chicken back into the Instant Pot.
- Add the sauteed veggies and mix. Finally, add lime juice and mix one more time.
- Serve with white rice and Thai basil.
INSTANT POT® COCONUT CURRY CHICKEN
This is a rich, creamy coconut curry dish that comes together quickly in an Instant Pot®. Customize the taste by using more or less curry powder and sugar. Delicious over jasmine or basmati rice! Garnish with chopped chives, if desired.
Provided by Helene Choi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
- Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
- Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.
Nutrition Facts : Calories 563.3 calories, Carbohydrate 21.5 g, Cholesterol 130 mg, Fat 30.6 g, Fiber 4.9 g, Protein 51.9 g, SaturatedFat 23.1 g, Sodium 766.2 mg, Sugar 12.5 g
INSTANT POT COCONUT THAI CURRY CHICKEN MEAL PREP
This Instant Pot Coconut Thai Curry Chicken Meal Prep has been the easiest meal prep I've done to date! Prep your lunch or dinner for the week with this Coconut Thai Curry Chicken Meal Prep.
Provided by Carmy
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Place your chicken into your Instant Pot, I used 4 large chicken breasts. If you want to use more, make sure to adjust the cooking time and liquid
- Add in chopped garlic, a can (500 grams) of full fat coconut milk, and 3 tablespoons of green curry paste.
- Stir. Place Instant Pot lid on, turn the nub to sealing and set the timer for pressure cook for 13 minutes.
- Once the timer goes off, quick release the IP. Remove the chicken and set aside to shred.
- Turning on the sauté function, add the juice of one lime and place your choice of vegetables (I picked snow peas, I had two 6oz bags) into the liquid. As snow peas are quick to cook, I let the liquid come up to a boil while stir the snow peas. After they've soften, I took them out of the sauce.
- Once the peas are set aside, I added the chicken, now shredded, back into the sauce and let the sauce coat the chicken. (As the liquid has been simmering for a while now, the liquid should have thicken into a sauce-y consistency to coat the chicken. You can mix your shredded chicken in the sauce alongside the snow peas if you want but I wanted to make sure the chicken was fully coated on its own).
- Serve with your carb of choice - I picked basmati rice
- Place your chicken and garlic in a slow cooker. Turn it on high and cook for 2-4 hours (or low for 6-8).
- Once cooked all the way through, shred your chicken breasts, add in the coconut milk, green curry paste, and lime. Give it a good mix. Add in the snow peas. Mix again.
- Set the slow cooker on high for another 30ish minutes, until the snow peas have soften and the liquid has thickened into a sauce.
INSTANT POT® RED THAI CURRY CHICKEN
Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. Enjoy hot with jasmine rice. If you like, add Thai basil leaves.
Provided by Jessica DiPonziano
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 20.4 g, Cholesterol 77.5 mg, Fat 22 g, Fiber 1.6 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 597 mg, Sugar 6.5 g
INSTANT POT® THAI-STYLE GREEN CURRY CHICKEN
This Thai-style chicken has a creamy green coconut curry sauce with just the right amount of spice, and is made quickly and easily in your Instant Pot®. It is delicious served with rice.
Provided by fabeveryday
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Mix coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil in a bowl with a whisk until smooth. Set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add chicken and saute, stirring occasionally until browned, 3 to 4 minutes. Add lime zest, ginger, garlic, and jalapeno to the pot and cook, stirring, for 1 minute. Press Cancel.
- Pour coconut curry mixture into the pot and stir well with a wooden spoon, scraping to loosen any browned bits from the bottom. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build before the cooking time begins.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the Saute function once more. Add snow peas and bell pepper and cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 15 g, Cholesterol 68.8 mg, Fat 38 g, Fiber 3.2 g, Protein 27.4 g, SaturatedFat 21.2 g, Sodium 1088.4 mg, Sugar 6.7 g
INSTANT POT COCONUT CHICKEN CURRY (ONLY 5 INGREDIENTS!)
Healthy and delicious Instant Pot coconut chicken curry made with only 5 key ingredients. This pressure cooker chicken recipe is great for a quick and easy dinner, while travelling with the Instant Pot, if you're on a budget. It's mild so is kid-friendly and great for the whole family.
Provided by Instant Pot Eats
Categories Main
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Prep. Cut chicken into 1 to 2-inch pieces and finely chop the ginger and garlic.
- Saute. Saute garlic and ginger in a little oil on Saute setting for a minute, then add the chicken and stir for 30 seconds. Add salt, sugar and curry powder and stir. Cancel the Saute setting.
- Add about a cup of water (we added 2/3 cup as we knew that chicken would release quite a bit of juice while cooking). Stir through.
- Pressure cook. Set to Pressure Cook on High pressure for 15 minutes, with natural pressure release.
- Finish the curry. Open the lid and stir the curry. Stir in the coconut cream and taste for salt and sweetness. You can add a little more sugar or salt to balance the flavors.
- How to thicken the curry sauce if it seems a little thin:
- You can scoop out half a cup of broth to reduce the liquid.
- You can thicken the broth with a little flour. If you want to have more sauce, do the flour trick. Combine 2 teaspoons of all-purpose flour with 4 tablespoons of water or broth from the pot in a separate bowl and whisk until smooth. Stir this slurry mixture into the hot curry and see the liquid magically thicken.
Nutrition Facts : ServingSize 5-6 oz chicken with sauce, Calories 301 calories, Sugar 0.9 g, Sodium 467.6 mg, Fat 7.6 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 2.1 g, Fiber 0.8 g, Protein 34.6 g, Cholesterol 109.5 mg
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