Thai Chicken & Vegetables

This Thai Coconut curry is a go-to-meal for weeknight meals and for company. This easy one-pot wonder is loaded with lean protein, crisp tender veggies and healthy fats from coconut milk. 

Ingredients

1 cup Canned Coconut Milk (full fat)

1 cup Chicken Broth

2 tbsps Thai Red Curry Paste

2 tbsps Coconut Aminos

1 tbsp Ginger (fresh, minced)

2 Garlic (clove, minced)

1 lb Chicken Breast

1 Red Bell Pepper (sliced)

1/2 Yellow Onion (sliced)

1 1/2 cups Green Beans

1 cup Kale Leaves (chopped)

Directions

1. In the pot of the pressure cooker whisk the coconut milk, chicken broth, red curry paste, coconut aminos, ginger and garlic together. Add the chicken and close the lid.
2. Set to “sealing”, then press manual/pressure cooker and cook for 8 minutes on high pressure. Once it is done, release the pressure manually. Remove the lid carefully and transfer the cooked chicken to a plate.
3. Turn the pressure cooker to sauté mode. Let the sauce reduce and thicken for 8 to 10 minutes, stirring frequently. Add the bell pepper, onion, green beans and kale to the sauce and cook for 3 to 5 minutes or until the vegetables are just tender.
4. Meanwhile, chop the cooked chicken breast. Add the chicken to the pot with the cooked vegetables and stir to combine. Divide between plates and enjoy!