Go Back
a Thai coconut curry soup in a wide bowl, golden broth with sliced red peppers, chicken, and torn basil, lime wedge on the rim, set on a dark slate table, natural light, shallow depth of field, landscape orientation

Zesty Thai Coconut Curry

A bowl of warm, coconut-curry chicken broth with peppers and fresh lime.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless chicken breast sliced
  • 1 tbsp coconut oil
  • 1 red bell pepper sliced
  • 3 tbsp red curry paste
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 1 can coconut milk 14 oz
  • 4 cups chicken broth
  • 1 tbsp fish sauce
  • 1 lime juiced
  • 2 tbsp fresh basil torn

Method
 

  1. On Sauté, melt the coconut oil and cook the bell pepper, ginger, and garlic for 2 minutes.
  2. Stir in the red curry paste and cook 1 minute until fragrant, then add the chicken, broth, and fish sauce.
  3. Seal and pressure cook on High for 8 minutes, then quick release.
  4. Stir in the coconut milk and warm through on Sauté for 2 minutes without boiling.
  5. Turn off the heat, stir in the lime juice, and top with torn basil before serving.

Notes

Spoon over jasmine rice or rice noodles to stretch it further.