Name: Instant Pot Coconut Thai Curry Chicken Meal Prep
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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

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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
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 16 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