This Instant Pot Coconut Thai Curry Chicken Meal Prep has been the easiest meal prep I’ve done to date! Prep your lunch or dinner for the week with this Coconut Thai Curry Chicken Meal Prep. (Slow cooker alternative available for this meal prep down below!)
An Easy Instant Pot Coconut Thai Curry Chicken Meal Prep
I remember being at an all you can eat thai place when I was younger and ordered one of each curry to decide which one was my favourite. Between red, yellow, and green curry, my favourite is definitely green curry. It’s been quite chilly here in Toronto recently now that our heat wave is over so I thought I’d make and share this cozy instant Pot Coconut Thai Curry Chicken Meal Prep with you! And if you don’t have an Instant Pot but clicked on this recipe anyways, before the recipe card, I’ll share how you can make this in your slow cooker as well!
What You’ll Need to make this Instant Pot Coconut Thai Curry Chicken Meal Prep
- chicken breasts
- cloves garlic
- full fat coconut milk: must be full fat! the other ones don’t hold up well
- thai green curry paste
- lime
- snow peas
- optional to serve: basmati rice
How to make this Instant Pot Coconut Thai Curry Chicken Meal Prep
- Place your chicken into your Instant Pot, I used 4 large chicken breasts. If you want to use more, make sure to adjust the cooking time and liquid
- Add in chopped garlic, a can (500 grams) of full fat coconut milk, and 3 tablespoons of green curry paste.
- Stir. Place Instant Pot lid on, turn the nub to sealing and set the timer for pressure cook for 13 minutes.
- Once the timer goes off, quick release the IP. Remove the chicken and set aside to shred.
- Turning on the sauté function, add the juice of one lime and place your choice of vegetables (I picked snow peas, I had two 6oz bags) into the liquid. As snow peas are quick to cook, I let the liquid come up to a boil while stir the snow peas. After they’ve soften, I took them out of the sauce. If you want, you can cook your vegetable another way. I just chose to do it in the IP to keep the dishes to wash low!
- Once the peas are set aside, I added the chicken, now shredded, back into the sauce and let the sauce coat the chicken. (As the liquid has been simmering for a while now, the liquid should have thicken into a sauce-y consistency to coat the chicken. You can mix your shredded chicken in the sauce alongside the snow peas if you want but I wanted to make sure the chicken was fully coated on its own).
- Serve with your carb of choice – I picked basmati rice
How to make this Coconut Thai Curry Chicken Meal Prep in a Slow Cooker
- Place your chicken and garlic in a slow cooker. Turn it on high and cook for 2-4 hours (or low for 6-8).
- Once cooked all the way through, shred your chicken breasts, add in the coconut milk, green curry paste, and lime. Give it a good mix. Add in the snow peas. Mix again.
- Set the slow cooker on high for another 30ish minutes, until the snow peas have soften and the liquid has thickened into a sauce
Recipe Variations
- swap the snow peas for broccoli or another vegetable of choice
- increase the heat by adding chili flakes
- swap chicken breasts for thighs and increase the cook time by 2 minutes
Instant Pot Coconut Thai Curry Chicken Meal Prep
This Instant Pot Coconut Thai Curry Chicken Meal Prep has been the easiest meal prep I've done to date! Prep your lunch or dinner for the week with this Coconut Thai Curry Chicken Meal Prep.
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Servings: 4 servings
Ingredients
- 4 chicken breasts
- 5 cloves garlic
- 500 grams coconut milk, full fat
- 3 tbsp thai green curry paste
- 1 lime, juiced
- 12 oz snow peas
Instructions
Instant Pot Instructions
- Place your chicken into your Instant Pot, I used 4 large chicken breasts. If you want to use more, make sure to adjust the cooking time and liquid
- Add in chopped garlic, a can (500 grams) of full fat coconut milk, and 3 tablespoons of green curry paste.
- Stir. Place Instant Pot lid on, turn the nub to sealing and set the timer for pressure cook for 13 minutes.
- Once the timer goes off, quick release the IP. Remove the chicken and set aside to shred.
- Turning on the sauté function, add the juice of one lime and place your choice of vegetables (I picked snow peas, I had two 6oz bags) into the liquid. As snow peas are quick to cook, I let the liquid come up to a boil while stir the snow peas. After they’ve soften, I took them out of the sauce.
- Once the peas are set aside, I added the chicken, now shredded, back into the sauce and let the sauce coat the chicken. (As the liquid has been simmering for a while now, the liquid should have thicken into a sauce-y consistency to coat the chicken. You can mix your shredded chicken in the sauce alongside the snow peas if you want but I wanted to make sure the chicken was fully coated on its own).
- Serve with your carb of choice – I picked basmati rice
Slow Cooker Instructions
- Place your chicken and garlic in a slow cooker. Turn it on high and cook for 2-4 hours (or low for 6-8).
- Once cooked all the way through, shred your chicken breasts, add in the coconut milk, green curry paste, and lime. Give it a good mix. Add in the snow peas. Mix again.
- Set the slow cooker on high for another 30ish minutes, until the snow peas have soften and the liquid has thickened into a sauce.
Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥
RESOURCES AND TIPS FOR MEAL PREPPING
- How To Cook Chicken Breasts Perfectly
- What Is An Instant Pot
- Tips To Help You Meal Prep For The Week Successfully
- Tips for Meal Prepping on a Budget
- 7 Freezer Friendly Chicken Marinades
- 5 Freezer Friendly Marinades
Want to try another easy chicken recipes? Check these recipes out
Other places to connect with me
Instagram: @carmyshungry
Meal Prep Support Group: https://www.facebook.com/groups/mealprepsupport/
Facebook: https://www.facebook.com/carmyycom
Email: carmy@carmyy.com
Vlogs/Recipe Videos: Youtube
Gloria
What a delicious to make the weeknights/lunches easy and delicious. I love Thai food and all curry recipe. I know this would be a hit in my house.
Tina
I agree, this is definitely great for when the weather gets chilly. I LOVE Thai green curry. It’s a tie though between that and Massaman. Thanks for this recipe, it looks delicious. Can’t wait to try it!
Traci
Meal prep doesn’t get any easier than this in my book! What a delicious, classic, curry recipe to make any season of the year. I love how simple, and how few ingredients are required. This is why chicken curry is already a hit in our home and I’ll definitely be trying your recipe. Another vote for the Instant Pot too! Thanks Carmy :)
Sarah
I love this! Thai curry is one of my absolute favorites, and I can never decide which flavor I like best. And thanks for the slow cooker directions- I don’t have an IP yet!
Lisa
This Thai chicken curry looks so flavorful. Its something I always order when we go out for Thai food, but I’ve never attempted at home. I have a question about the meal prep — are you making this specifically to put into meal prep containers or are you having it for one meal, then dividing it up into individual containers. I can never make something ahead of time without eating it IMMEDIATELY.
Sues
I love Thai food and am always looking for new ways to use my Instant Pot, so this is RIGHT up my alley. Definitely want to try!
Amanda
Another delicious dinner for the IP! I love Thai Green Curry paste, so this would be a dinner I’d devour. I love that it’s so easy to plan and prep it ahead of time to incorporate into the menu for the week. Saving!
Dana
Any kind of coconut curry is a win in my book. But when you can make it in the Instant Pot? That’s just a champion dinner (or dinners plural, I should say!) right there. I love all of your meal prep ideas so much. They’re super inspiring and time-saving!
Debra
I love that you give the directions for BOTH the slow cooker and the insta pot. I can think of situations that one or the other would work really well. This recipe is perfect for a weeknight and also to prep for salad for the busy week. I’m going to do a double batch.
Marisa Franca
What a wonderful quick and easy meal. It’s so full of flavor that that I know the entire family would be lined up and anxious to get to it. The Instant Pot would make an easy clean up to. From what I can tell this is a win-win.
Eco
Quick. Easy. Delish.
Carmy
Thank you :)