Low Carb Instant Pot "Dump" Style Thai Coconut Curry Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
4/5
(7 reviews)
Low Carb Instant Pot "Dump" Style Thai Coconut Curry
Zylo Recipes

Description

Imagine a bowl brimming with vibrant colors and enticing aromas, a testament to the simple joy of home cooking. This delightful curry begins with a medley of fresh, crisp vegetables – sweet red bell pepper, tender yellow squash, earthy mushrooms, juicy cherry tomatoes, pungent garlic, and sharp red onion – all mingling together in a harmonious blend. The warmth of ginger infuses every bite, creating a comforting and inviting base for the curry.

Succulent pieces of chicken breast, simmered to tender perfection, provide a satisfying protein element. The beauty of this recipe lies in its ease; all the ingredients come together in one pot, allowing the flavors to meld and deepen as they cook. The result is a dish that tastes like it's been simmering for hours, even though it requires minimal effort.

The addition of full-fat coconut milk transforms the curry into a creamy, luxurious indulgence. Its richness coats the vegetables and chicken, creating a velvety texture that is simply irresistible. The fragrant curry powder, with its blend of spices, adds a layer of complexity and warmth.

Each spoonful is a journey of flavors, from the sweetness of the coconut milk to the subtle heat of the curry. This recipe is incredibly versatile. Feel free to experiment with different proteins, such as chicken thighs or pork tenderloin, to suit your preferences.

For a quicker cooking time, shrimp can be substituted, requiring only a brief simmer to become perfectly pink and succulent. The choice of curry powder is also a matter of personal taste; explore different blends to find your favorite. Madras curry powder, known for its spicy kick and balanced flavor, is a great starting point.

The vegetables and chicken release their natural juices during cooking, creating a flavorful liquid base that intensifies as it simmers. Once the coconut milk is stirred in, the consistency becomes wonderfully creamy and luscious, coating every ingredient in a rich and flavorful embrace. Serve this aromatic curry with cauliflower rice for a complete and satisfying meal that is both comforting and nourishing.

Preparation Time

Prep Time
20 min
Cook Time
25 min
Total Time
45 min

Nutrition Information

Per 1 bowls serving
C
Calories
500 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
7 g

P
Protein
30 g

C
Fats
40 g
Saturated Fats 25 g
Unsaturated Fats 15 g

Cholestrol 75 mg
Sodium 800 mg
Potassium 600 mg
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Ingredients

    1.
    Red bell peppers, raw
    Red bell peppers, raw
    1 large - 3" diameter x 3 3/4"
    2.
    Summer squash, cooked from fresh
    Summer squash, cooked from fresh
    1 medium
    3.
    Mushrooms, raw
    Mushrooms, raw
    8 oz
    4.
    Onion, white, yellow or red, raw
    Onion, white, yellow or red, raw
    0.5 large
    5.
    Garlic, fresh
    Garlic, fresh
    2 clove
    6.
    Ginger root, raw
    Ginger root, raw
    4 slice - 1" diameter
    7.
    Spinach, raw
    Spinach, raw
    2 cup
    8.
    Tomato Raw (Includes Cherry, Grape, Roma)
    Tomato Raw (Includes Cherry, Grape, Roma)
    15 cherry
    9.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    4 oz
    10.
    Chicken broth, bouillon or consomme, homemade
    Chicken broth, bouillon or consomme, homemade
    1.5 cup
    11.
    Madras Curry Powder
    Madras Curry Powder
    3 tbsp
    12.
    Coarse Kosher Salt
    Coarse Kosher Salt
    2 tsp
    13.
    Coconut Milk
    Coconut Milk
    14 fl oz

Instructions

    1.
    In the bottom of an Instant Pot insert add sliced red bell pepper, sliced yellow squash, quartered and stemmed mushrooms, sliced red onion, sliced garlic cloves, sliced ginger, and whole cherry tomatoes.
    2.
    Slice the chicken breasts and place them on top of all the vegetables. Add in the curry powder, kosher salt and chicken bone broth. Place the insert into the Instant Pot and set on HIGH pressure for 25 minutes.
    3.
    Once the time has elapsed, release the pressure from the Instant Pot. You can cover the vent with a towel so hot water doesn’t release into the air. Add in the coconut milk and keep the Instant Pot on warm until ready to serve. Serve hot!