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Thai Chicken Curry Recipe (Instant Pot or Slow Cooker)
A sweet and spicy Thai style chicken curry with coconut milk and fresh cilantro. Serve with white rice or cauliflower rice.
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
hr
25
minutes
mins
Course:
Dinner Entree
Cuisine:
Thai
Servings:
6
servings
Calories:
408
kcal
Author:
Katie Wells
Ingredients
4
boneless skinless
chicken
breasts
(cut into 1-inch pieces)
2
cups
onions
(chopped)
2
cups
red bell
pepper
(chopped)
2
cups
green bell
pepper
(chopped)
1
lb
sweet potatoes
(or white potatoes, roughly chopped)
4
cloves
garlic
(minced)
2
inches
fresh ginger
(peeled and grated)
2
TBSP
curry powder
2
TBSP
sugar
2
TBSP
coconut aminos
(or traditional, fermented soy sauce)
2
TBSP
arrowroot powder
2
cups
coconut milk
Garnish (optional)
lime
(cut into wedges)
2
scallions
(thinly sliced)
½
cup
fresh cilantro
(chopped)
½
cup
fresh
basil
(chopped)
Instructions
Instant Pot Instructions:
Mix all ingredients in Instant Pot except garnishes.
Seal and set to high manual pressure for 15 minutes.
Let pressure release naturally and serve.
Top with garnishes and enjoy!
Notes
Slow Cooker Option:
Cook for 6-8 hours on low or 4 hours on high, or until chicken is cooked through.
Note: For an authentic flare, use Thai basil if you can find it!
Nutrition
Serving:
2
cups
|
Calories:
408
kcal
|
Carbohydrates:
36
g
|
Protein:
19.5
g
|
Fat:
22.7
g
|
Saturated Fat:
17.8
g
|
Cholesterol:
35
mg
|
Sodium:
496
mg
|
Fiber:
6.4
g
|
Sugar:
7.3
g