Instant Pot Chicken Green Curry

It’s summer in D.C. It’s hot. It’s humid. So, why on earth would I want to make a batch of steaming hot curry? Honestly, Brent and I have been starting to feel a little under the weather the past few days. A general exhaustion settled over us this weekend, along with sore throats, chapped lips, and a unsettling feeling that we were fighting a losing battle against colds or, worse, sinus infections that were just beginning to wreak their havoc on our lives.

Summer colds are miserable, but a large bowl of flavorful liquid and chicken meat seems to make it a little more tolerable. Sure, we could have made our Chicken Zoodle Soup (I’ll probably make that tomorrow); but I had a craving for Thai food on Saturday.

Besides, there’s not really a bad time for curries. They are so diverse and delicious, even when served cold! So, on Sunday, I whipped up this chicken green curry in our Instant Pot. We hope you will enjoy it as much as we are, whether you’re curled up on your couch fighting a cold or not.

Ingredients
3 lb chicken, diced
1 large stalk lemongrass, cut in half
2 Thai green chili peppers, deseeded
4 large cloves garlic
1.5 Tbsp fresh ginger
1/2 C fresh cilantro
1 C Thai basil
1/2 tsp cumin
1/2 tsp white pepper
1/2 tsp coriander
3 Tbsp Red Boat Fish Sauce
1 tsp salted shrimp paste
juice of 1 lime
1 can full-fat coconut milk (separated 4 Tbsp, and remainder)
1 Tbsp coconut oil

Method

Make a paste of chilis, garlic, ginger, cilantro, basil, cumin, white pepper, coriander, fish sauce, shrimp paste, lime, and 4 Tbsp coconut milk using your Vitamix or other blender.

Melt coconut oil in your Instant Pot on sauté mode.

Add paste, and sauté for 30 seconds until fragrant.

Add diced chicken, coconut milk, and lemongrass, and mix. Cook on high pressure for 30 minutes. Remove lemon grass, and serve.

Instant Pot Chicken Green Curry Recipe [paleo, primal, gluten-free]

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Instant Pot Chicken Green Curry

  • Servings: 6-8
  • Time: 45 minutes
  • Difficulty: easy
  • Print

Ingredients
3 lb chicken, diced
1 large stalk lemongrass, cut in half
2 Thai green chili peppers, deseeded
4 large cloves garlic
1.5 Tbsp fresh ginger
1/2 C fresh cilantro
1 C Thai basil
1/2 tsp cumin
1/2 tsp white pepper
1/2 tsp coriander
3 Tbsp Red Boat Fish Sauce
1 tsp salted shrimp paste
juice of 1 lime
1 can full-fat coconut milk (separated 4 Tbsp, and remainder)
1 Tbsp coconut oil

Method

Make a paste of chilis, garlic, ginger, cilantro, basil, cumin, white pepper, coriander, fish sauce, shrimp paste, lime, and 4 Tbsp coconut milk using your Vitamix or other blender.

Melt coconut oil in your Instant Pot on sauté mode.

Add paste, and sauté for 30 seconds until fragrant.

Add diced chicken, coconut milk, and lemongrass, and mix. Cook on high pressure for 30 minutes. Remove lemon grass, and serve.

1 Comment

  1. Instant Pot is the way to go for hot summer months!! I’m obsessed with my Instant Pot in general but it’s especially wonderful in the summertime since it doesn’t heat up the whole kitchen/house. I usually make my green curry in a dutch oven on the stove but I’m definitely going to give this recipe a try! When my fiance and I are sick, we crave curries. They’re so healing and rejuvenating. I am curious to see how this turns out without using any broth!

    http://www.ouradventurefamily.com

    Like

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