Thai Green Curry with Chicken

This snowy and cold weather in Denver has me craving CURRY! So, here is our version. It's loaded with healthy fats and is nutrient rich. The perfect comfort food in my book. Plus, it's made in the instant pot which makes it quick and easy even for a weeknight meal. 

Here's how it comes together:

Serves 4-6

1 yellow onion, sliced

5 carrots, sliced

5 russet potatoes, cubed

14oz coconut milk, full fat

1T Ginger, minced

1T Fish Sauce

1T Toasted Sesame Oil

5 Garlic Cloves

1 Lime, juiced

2T Green Curry Paste or Powder

½t Red Pepper Flakes (or to taste)

1t Himalayan Sea Salt

1t Black Pepper

2 LBS Boneless Chicken Thighs

Cilantro for topping


To get it going it's as easy as you can get. I like to turn the instant pot on while I'm getting everything prepped, that way it's up to temperature when I'm ready.

1. Turn the pressure on for the instant pot and set it to 1 hour.

2. Add the onions, carrots and potatoes to the bottom of the instant pot first.

3. Whisk together the coconut milk through the black pepper. Add this to the instant pot insert.

4. Add chicken.

5. Twist on and lock your instant pot top, make sure you're pressure release steam valve is set to close. All set, now just wait for the beep.

I love to serve this with either plain or fried cauliflower rice. Happy eating friends.