Pressure Cooker Thai Chicken & Vegetables
- 3/4 cup Organic Coconut Milk (full fat, from the can)
- 1 cup Bone 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 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 chicken and vegetables between plates and top generously with the red curry sauce. Enjoy!
LeftoversRefrigerate in an airtight container for up to three days.
More FlavorAdd lime, cilantro or fish sauce. For a spicier dish, use more curry paste or add red pepper flakes or hot sauce. For a sweeter curry, add honey or coconut sugar.
Pair WithPlate over rice, quinoa, or cauliflower rice.
No Fresh Green BeansUse frozen or choose another vegetable like snap peas or broccoli.
No KaleUse spinach or bok choy instead.
No Bone BrothUse normal chicken or beef broth.
Serving: 4g | Calories: 271kcal | Carbohydrates: 12g | Protein: 30g | Fat: 11g | Cholesterol: 83mg | Sodium: 459mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2977IU | Vitamin C: 49mg | Calcium: 50mg | Iron: 2mg