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 Time15 mins
Cook Time35 mins
Total Time1 hr 25 mins
Servings: 6 servings
- lime cut into wedges
- 2 scallions thinly sliced
- ½ cup fresh cilantro chopped
- ½ cup fresh basil chopped
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!
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!
Serving: 2cups | Calories: 408kcal | Carbohydrates: 36g | Protein: 19.5g | Fat: 22.7g | Saturated Fat: 17.8g | Cholesterol: 35mg | Sodium: 496mg | Fiber: 6.4g | Sugar: 7.3g