Thai Coconut Chicken
Thai Coconut Chicken Curry is an easy recipe that I made right in my Instant Pot. Busy nights? This easy, healthy, flavorful recipe is packed with flavor.
| Servings | Prep Time |
| 4people | 7 minutes |
| Cook Time |
| 18 – 23minutes |
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Ingredients
- 2 Lime (Small)1 Juiced and the other cut into wedges
- 2 Boneless Chicken Thighs
- 1 Red Bell PepperCut into nice size slices
- 1/2 OnionSliced
- 1 Celery StalkDiced
- 2packs Kevin’s Natural Thai Coconut Sauce
- Basmati Rice (Cooked)Optional
- Slap Ya MamaSeason the boneless chicken
- 1pack Mini StoneFire NaanToasted Optional
- 2 – 4oz Sugar Snap Peas
- Smoked PaprikaDesired amount
- olive oil
- Micro GreensFor Garnish optional
Recipe Notes
Thai Coconut Chicken
Ingredients:
- Lime
- Boneless Chicken Thighs
- Red Bell Pepper
- Onion
- Celery Stalk (use leaves too)
- Kevin’s Natural Thai Coconut Sauce
- Basmati Rice
- Slap Ya Mama
- Mini Stone Naan
- Sugar Snap Peas
- Smoked Paprika
- Olive Oil
- Microgreens
Directions:
- Season the chicken thighs with slap ya mama and smoked paprika on both sides.
- Juice a small lime and add to the chicken thighs.
- Marinate the chicken in the fridge for about 30 minutes (optional).
- Cut the bell pepper, onion and celery. Set aside.
- Cut the lime into wedges. Set aside.
- Add Olive Oil to the instant pot.
- Turn the Instant Pot on the Saute setting.
- Brown the chicken on both sides for about 4 – 5 minutes on both sides.
- Remove the chicken from the instant pot. Set aside.
- Toss in the veggies (celery, onions, bell peppers and sugar snap peas. Saute for about 3 – 5 minutes. Stirring occasionally.
- Cut the chicken into bite size pieces.
- Switch the setting to Stew on the instant pot.
- Add the Thai Coconut Sauce packs to the instant pot. Stir.
- Cook for about 2 minutes.
- Toss in the chicken. *Don’t forget the juice from the chicken. Add that goodness in too.*
- Stir. Cook for about 3 minutes. Stirring often.
- Serve with Basmati rice and Naan. (Optional)
- Enjoy.
