Instant Pot Thai Basil Coconut Curry

This recipe is AIP compliant.


2 lbs frozen chicken
2 13.5 oz cans coconut milk (I prefer full fat)
1.5 Tbsp dried tumeric
2 tsp dried ginger
1 tsp cinnamon
2 Tbsp dried basil
1/4 tsp mace
1 tsp garlic powder
1 Tbsp salt (or less, to taste)
6 cloves garlic, minced
1 large onion, quartered
1 tsp fresh grated ginger

If you have reintroduced black pepper and cardamom, add 1/2 tsp of each (ground.)

Frozen riced cauliflower (available at most supermarkets)
Garnishes: chopped fresh cilantro, fresh basil, lime wedges


Add the coconut milk to your instant pot.
Add dry spices except salt. Mix well.
Add salt slowly, season to taste.
Add garlic, onion, ginger. Toss to incorporate.
If your mixture seems too thick to pressurize, don’t risk burning it. Add some water, chicken stock, or bone broth to thin it out.
Add frozen chicken.
Set IP for high pressure, 25 min. 5-10 min NR.
While the chicken is cooking, prepare the cauliflower per package instructions.
Shred chicken with a fork.
Serve over riced cauliflower and garnish to taste.


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