Thai Chicken Curry Recipe
Recipe By Jessica Gavin
Instant pot thai chicken curry made in less than 30 minutes using chicken thighs simmered in a coconut sauce, red curry paste and coconut milk.
4.6
13 Rating -
Rate
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Thai Chicken Curry Recipe
- 0.38 pound Boneless Skinless Chicken Thighs
- 1/4 tablespoon Vegetable oil
- 1/4 tablespoon Minced Garlic
- 1/2 tablespoon Thai Red Curry Paste
- 1/2 tablespoon Maple syrup optional
- 4 ounce Coconut milk, divided
- 1/4 cup Diced pineapple
- 1/4 tablespoon Fish sauce
- 1/4 Lime, Cut Into Wedges
Nutrition
value
value
891
calories per serving
75 g Fat36 g Protein18 g Carbs14 g FiberOther
Current Totals
- Fat75g
- Protein36g
- Carbs18g
- Fiber14g
MacroNutrients
- Carbs18g
- Protein36g
- Fiber14g
Fats
- Fat75g
Vitamins & Minerals
- Calcium53mg
- Iron4mg
- Vitamin A45mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B311mg
- Vitamin B6< 1mg
- Vitamin B957mcg
- Vitamin B12< 1mcg
- Vitamin C23mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium91mg
- Manganese1mg
- Phosphorus422mg
- Selenium34mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Jessica Gavin