• 1 lb. organic chicken breast
  • Coconut oil
  • 4 cloves of garlic
  • 1 yellow onion
  • 1 T fresh grated ginger root
  • 1.5 T fish sauce
  • 3 T red curry paste (thai kitchen brand)
  • 1 can full fat coconut milk
  • Veggies you like! Recommend: Bok choy, peppers, green beans, broccoli
  • 3/4 cup dry organic white basmati rice (makes ~2 cups cooked)
  • Optional: fresh cilantro or chopped green onion to garnish

Cooking Instructions

  1. Rinse rice, add to your instant pot with 1 cup of water
  2. Seal the pressure valve, set to high pressure for 3 minutes and when the timer beeps allow for natural pressure release
  3. Once done, fluff with a fork and remove from the pot and set aside
  4. Wash all veggies; roughly chop bok choy, slice peppers, cut broccoli into florets
  5. Place instant pot on saute function and add a few teaspoons of coconut oil
  6. Mince garlic and chop onion, add to the instant pot
  7. Cube raw chicken and add to the instant pot once garlic/onion start to become translucent
  8. Lightly brown the chicken for 2-3 minutes and then shut off the instant pot; add the remaining ingredients up to the rice (all sauces/spice/veggies)
  9. Close the valve and set at high pressure for 4 minutes, allow for natural pressure release
  10. Assemble curry bowls with a layer of rice, some of the roasted veggies and then ladle the chicken curry overtop; top with fresh cilantro

No instant pot?
○ Slow cooker: Dump all raw ingredients for 3 hours on high or 6 hours on low, add a little water as needed
○ Stove Top: Follow steps 4-8 in a large pot on the stove and add cooking time/a splash or two of water (~25-30 min total)