Instant Pot Thai Basil Clean Eating Curry Recipe
I love this Clean Eating curry recipe because it’s so easy to throw it in the Instant Pot and come back when it’s done in a little over half an hour and have a healthy, flavorful meal! It’s also gluten-free and dairy-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6
- Category: Main Course
- Cuisine: Clean Eating
- 6 Chicken Thighs (boneless, skinless)
- 1 (13.5 oz) Can Coconut Milk
- 1 Yellow Onion (cut in half and sliced lengthwise)
- 1 Jalapeno (chopped, seeds removed for less heat, if desired)
- 1 Tbl Chopped Garlic
- 1 Tbl Fresh Ginger (grated)
- 1 tsp Real Salt
- 1 Tbl + Curry Powder
- 1 Fresh Lime (juiced)
- 15-20 Leaves Fresh Basil
- Place everything but the lime and basil in the Instant Pot. Place the lid on the Instant Pot and push the Chicken button so it cooks for 15 minutes at high pressure.
- Let come off pressure on it’s own (in reality I usually wait about 10 minutes cause I want to eat it and it’s close enough to off pressure by then). Open the lid and taste the curry and add salt and pepper, as needed.
- Lightly shred the chicken (I often just shred it with a spoon since it gets so tender in the Instant Pot).
- If you like your sauce thicker, you can push the saute button for a few minutes and cook off some of the liquid or add a bit of a thickener, such as cornstarch or arrowroot starch mix with a little cold water in a separate cup and stir. Then add to the curry and saute for a minute or so. I personally love it runny, so there is lots of sauce to go with the rice, but it’s not as traditional that way.
- Add the lime juice and basil to the curry and stir until leaves are distributed through the curry.
- Serve hot over a Clean Eating rice, such as short grain brown rice or quinoa.
- The total cook time does not include the time it takes for the Instant Pot to get to pressure and the time for the natural pressure release. Plan for additional time.
- To cook from frozen chicken thighs, increase the time under pressure to 20-25 mins (instead of 15). Experiment with this timing as it may vary depending on the size of your frozen chicken thighs.
- For best results, do a natural release. If you want to do a quick release, you will need to increase the time under pressure. If the internal temperature of the chicken thighs isn’t high enough (at least 74C (165 F)), cook longer.
Keywords: chicken, coconut milk, basil, Chicken Curry