Instant Pot Thai coconut curry chicken! This coconut curry chicken is made with whole coconut milk, Thai red curry, chicken breast and tons of vegetables!
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
INGREDIENTS
- 1/2 tablespoon olive oil or coconut oil
- 1/2 medium white onion sliced
- 1 large red pepper sliced
- 4 cloves garlic smashed and minced
- 4 cups fresh spinach
- 1 15-oz. can full-fat coconut milk
- 2 tablespoons red thai curry paste
- 2 teaspoons grated fresh ginger
- 1 teaspoon grated fresh lemongrass
- 1/2 tablespoon honey
- 1/8 teaspoon salt
- 1 lb. boneless, skinless chicken breast
- 1 tablespoon lime juice
INSTRUCTIONS
- 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.
NUTRITION FACTS
Calories: 181kcal Carbohydrates: 7g Protein: 25g Fat: 5g Fiber: 1g Sugar: 3g
