Slow Cooker or Instant Pot Coconut Chicken Curry (Paleo, Whole30)
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!
Servings: 6 servings
Calories: 464kcal
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
Serving: 1serving | Calories: 464kcal | Carbohydrates: 14g | Protein: 22g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 111mg | Sodium: 605mg | Potassium: 691mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8585IU | Vitamin C: 60.4mg | Calcium: 69mg | Iron: 2.8mg