Chicken Coconut Curry
A comforting Chicken Coconut Curry combines tender chicken, creamy coconut milk, and sweet potatoes for a hearty Thai-inspired dish perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Thai
- Diet: Gluten-Free
Ingredients
- 1 lb chicken breast, cubed
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 cup chicken broth
- 1 medium sweet potato, diced
- 1 onion, chopped
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté the onion and garlic in the Instant Pot until translucent, about 2-3 minutes.
- Add the cubed chicken and cook until slightly browned, about 5 minutes.
- Stir in the red curry paste, coconut milk, chicken broth, diced sweet potato, and sliced bell pepper, ensuring everything is well combined.
- Sprinkle in salt and pepper to taste.
- Close the lid and set to pressure cook for 10 minutes.
- Release pressure using the quick release method once cooking is complete.
- Serve over jasmine or cauliflower rice and garnish with fresh cilantro.
Notes
For a vegetarian option, substitute chicken with tofu or chickpeas. Feel free to add other vegetables like spinach or broccoli.
Find it online: https://WWW.quickforkfix.com/thai-coconut-curry-chicken/