Instant Pot Thai Chicken Stew Recipe | Danielle Walker

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade paste can be healthier and tailored to taste.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option.

Put 2 pounds of frozen chicken breast in the Instant Pot.

Thinly slice half of a large yellow onion and place it on top of the chicken.

Squeeze the juice of one whole lime into the pot.

Add 2 tablespoons each of fish sauce and coconut aminos.

Add the entire jar of Thai curry paste, adjusting for spice level if necessary.

Add tomato paste and ground ginger to the pot.

Pour in one can of full fat coconut milk, mixing everything together.

Seal the lid and set the Instant Pot to the meat stew function for 30 minutes.

Once the timer goes off, release the pressure and remove the chicken.

Roughly chop the chicken into bite-sized pieces and return it to the pot.

Add 4 cups of frozen vegetables to the hot sauce without turning the machine back on.

Stir everything together and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens