Thai curry is my absolute favorite dish; however, it can be time-consuming to make at home. This recipe cuts out a lot of time, and paired with this simple veggie-noodle stiry fry, is an excellent meal to make ahead of time for the week ahead. You can also make lettuce wraps filled with this yummy chicken for a quick low-carb lunch or snack. This recipe is gluten and dairy free.
What are my two secrets to making perfectly cooked shredded chicken in a short amount of time? An instant pot and an electric mixer. Here's how it's done:
1 1/2 - 2 lbs organic chicken breasts
3 cups organic low-sodium chicken broth
2 cloves garlic, minced
1 can organic full-fat coconut milk
2 tsp fish sauce
3 TBSP Thai green curry paste
2 TBSP fresh thai basil
2 TBSP fresh cilantro (omit if you hate cilantro)
1 tsp coriander
1 tsp white pepper
1/2 tsp chili powder
1/2 tsp garlic powder
Directions (to make shredded chicken):
Place chicken breasts in the bottom of the instant pot. Pour chicken broth on top and sprinkle with minced garlic. Seal the pot and press "manual". Set timer for 13 minutes. (Make your sauce while the chicken is cooking). When the timer beeps, let the chicken sit in the instant pot for an additional 10 minutes before releasing the valve. Once the valve is released and steam has stopped coming out, open the pot and take out the chicken with a pair of tongs and put it in a large bowl. To shred instantly, use an electric mixer for 10-20 seconds.
Direction (to make thai curry sauce):
In another large bowl, whisk together the following ingredients: coconut milk, the zest of 1 lime, 2 TBSP fresh lime juice, coriander, thai basil, cilantro, fish sauce, white pepper, chili powder and garlic powder.
Empty out the instant pot and add in the thai curry sauce. Heat by pressing "saute" and cook, stirring for 3 minutes until bubbling. Add the shredded chicken back into the pot and stir, coating the chicken, cooking for an additional 2 minutes.