Instant Pot Coconut Lime Chicken Curry
Instant Pot Coconut Lime Chicken Curry is a vibrant, tropical-inspired dish that combines tender chicken thighs with a rich coconut milk sauce infused with zesty lime, garlic, and ginger. This easy-to-make curry delivers an explosion of flavor, making it perfect for family dinners or impressing guests. Serve it over rice or noodles for a complete meal that’s both comforting and delicious.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Pressure Cooking
- Cuisine: Tropical
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup fresh lime juice (about 2 limes)
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 cup low-sodium vegetable broth
Instructions
- Prepare your ingredients by chopping the chicken into bite-sized pieces and mincing the garlic and ginger.
- Set your Instant Pot to ‘Sauté’ mode. Add a splash of oil and sauté the garlic and ginger until fragrant.
- Stir in the red curry paste and add the chicken thighs, stirring to coat them well.
- Pour in the coconut milk and vegetable broth; add lime juice and stir to combine.
- Secure the lid on the Instant Pot, set to ‘Manual’ mode for 10 minutes, then allow for a natural pressure release for 5 minutes before venting any remaining steam.
- Open the lid, stir well, taste for seasoning, and serve over rice or noodles with extra lime juice as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 120mg
Keywords: For added crunch, consider including snap peas or bell peppers during cooking. You can also swap chicken for shrimp or tofu for a delightful variation. Store any leftovers in an airtight container in the fridge for up to three days.