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You’ll realize takeouts are overrated once you make this paleo and Whole30 slow cooker or Instant Pot coconut chicken curry, that’s full of flavor!
Ughhh, is everyone feeling off today because of Daylight Savings? Why does that exist? I had such a hard time waking up this morning and now I feel a bit disoriented. At least the sun won’t set until after dinner, which is always a good thing for a food blogger like me. Natural light > artificial light when it comes to food photography.
Slow Cooker or Instant Pot Coconut Chicken Curry Recipe
Okay, enough complaining. It’s time to share a fan-freakin-tastic recipe: Slow Cooker or Instant Pot Coconut Chicken Curry! There was a time when I wouldn’t even want to attempt cooking curry at home because it just seemed complicated and difficult in my head.
Maybe it was all the unfamiliar spices used, but I was just a tad intimidated. It wasn’t until recently that I started regularly cooking curry at home, and I have become obsessed.
No Need for Takeout!
Maybe it’s just me, but there’s a huge sense of accomplishment and satisfaction when I’m able to recreate my favorite dish from a restaurant at home. And with a slow cooker or Instant Pot, it’s EXTRA easy, and this coconut chicken curry came together with minimal effort.
I made a giant batch and I’ve been eating the leftover for lunch for the past 3 days and I’m still not sick of it. C isn’t a huge fan of curry, but even he said that the flavors were spot on for this Slow Cooker or Instant Pot Coconut Chicken Curry. So ya gotta try it out!
Doing the Whole30?
If you are doing the Whole30 challenge, feel free to just eat this Slow Cooker or Instant Pot Coconut Chicken Curry alone or eat it with cauliflower rice. I love regular ol’ white rice and I feel really great on it so I will always choose that. Whatever you do, I hope you enjoy this Slow Cooker or Instant Pot Coconut Chicken Curry as much as I did! I know I’ll be making curry at home way more often now that I know how easy it is.
Slow Cooker or Instant Pot Coconut Chicken Curry (Paleo, Whole30)
Ingredients
- 1 can full-fat coconut milk
- 3/4 cup bone broth, or chicken broth
- 5 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tsp cracked black pepper
- 1 large onion, diced
- 2 red bell peppers, thinly sliced
- 3 carrots, chopped
- 1 1/2 cup green beans, chopped
- 2 garlic cloves, minced
- 1/2 inch fresh ginger, minced
- 1 1/2 lb chicken thighs, or breasts
- Juice from 1/2 lime
- Optional: Chopped basil
Instructions
- Place coconut milk, bone broth, curry paste, fish sauce, and black pepper in the Instant Pot or slow cooker, and whisk together.
- Add onion, bell peppers, carrots, green beans, garlic, ginger, and chicken. Stir everything together.
Instant Pot
- Close the lid and set it to "Poultry" for 10 minutes.
- Once the Instant Pot beeps to finish, wait about 15 minutes until it releases pressure naturally.
- Take out the chicken and shred it. Add it back in the pot and mix it in.
- Top with lime juice and basil, and serve with white rice or cauliflower rice.
Slow Cooker
- Cook on high for 4 hours.
- Take out the chicken and shred it. Add it back in the pot and mix it in.
- Top with lime juice and basil, and serve with white rice or cauliflower rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So good! Husband, 7- and 3-year-old and I all loved it. I reduced the curry paste to 3 Tbsp and left out the fish sauce because I use Mae Ploy paste and it is much stronger than Thai Kitchen. (Next time I would omit the black pepper too because it was a little too much for the kids.) I love when instant pot recipes are this simple and don’t require browning or extra steps. Will definitely be adding this to the rotation, thanks!!
So glad you enjoyed!! Thanks for leaving a review.