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.
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)
- 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.
- 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.
- 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.
- 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!