InstaPot Thai Curry


1 Pack chicken thighs or chicken breast

1 can coconut milk

1 bottle of Thai curry paste – Enough for 2-3 lbs of meat

3 tablespoons chili garlic paste

1 teaspoon fish sauce

1 small onion

2 limes + zest of limes

1 bell pepper

1 pack of mushroom

1 1b sweet potatoes or squash

2 tbs oil

Salt to taste


Cut all vegetables into large chunks. Zest limes and squeeze lime juice. Combine all vegetables, lime juice plus zest into instapot. Top off with oil and turn on saute mode.

Add curry paste + chili garlic sauce and let it saute for 1 minute. Add 1/2 cup of water to mix.

Add chicken to Instapot and cook on high for 12-15 minutes. Frozen chicken will take longer. Add salt as needed. Usually two large pinches of kosher salt is enough.

After cooking is complete, let it natural release for 5 minutes. Remove chicken and put to the side to cool.

Add coconut water and fish sauce. Let it boil to combine.

Shred chicken and combine with coconut broth.

Serve with rice or noodles!


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