Fit Foodie Finds · by Lee Funke★ 4.8 (29)
Instant Pot Thai Coconut Curry Chicken
NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 59%
CARBS 12G13% OF CAL
4G FIBER8G SUGAR1G OTHER
FAT 27G61% OF CAL
21G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Instant Pot Thai red curry made with coconut milk, chicken breast, and plenty of vegetables including spinach. Aromatic with ginger and lemongrass, it comes together quickly under pressure.
mainthaicurrychicken🥘 pressure cookerdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 1/2 tablespoon olive oil (or coconut oil)
- 1/2 medium white onion (sliced)
- 1 large red pepper (sliced)
- 4 cloves garlic (smashed and minced)
- 4 cups fresh spinach
- 1 15-oz. can full-fat coconut milk
- 2 tablespoons red thai curry paste
- 2 teaspoons grated fresh ginger
- 1 teaspoon grated fresh lemongrass
- 1/2 tablespoon honey
- 1/8 teaspoon salt
- 1 lb. boneless, skinless chicken breast
- 1 tablespoon lime juice
At a glance
PER SERVING · TIME 50M
CAL 20%·PRO 59%
CARBS 12G13% OF CAL
4G FIBER8G SUGAR1G OTHER
FAT 27G61% OF CAL
21G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 470mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 871mg
- Calcium
- 63mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 470MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.