Thai Coconut Curry Chicken

Thai Coconut Curry Chicken


1lb. Boneless skinless chicken breasts, frozen

1 cup canned Coconut Milk

1-2 TBSP Thai curry paste of your choice


In a small bowl mix together the coconut milk and curry paste

Place the frozen chicken in the instant Pot liner and pour the liquid over the chicken

close the lid with vent set to sealing position and press the ‘Poultry’ buuttion. Use +/- buttons to adjust the cooking time as needed. ¬†For standard chicken breasts (4-6 oz. each) cook for 15 minutes; for extra large breasts (1lb each) cook for 30 min

After the cooking program completes, carefully open the pressure valve (quick release) and remove the lid once the steaming has stopped

Transfer the chicken breasts to a plate and shred with two forks. While you shred the chicken, you can optionally turn on Intant Pot’s ‘Saute’ mode to reduce the sauce if it is too thin for your taste

Return the shredded chicken to the sauce and toss to coat

Place on top of brown rice or eat plain. Enjoy!

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