These are ingredients I stock up on and try to always have on hand for one of our favorite and fast meals that is perfect for our busy lives. If I have items like this in my pantry and refrigerator, I am less likely to order take out or go through a drive through. This is the healthier and cheaper way.
This meal is brought to you from Trader Joe’s, HOWEVER you can totally find all of this stuff at your every day grocery store. If you are able there TWO of these ingredients that I really prefer getting from Trader Joe’s. The yellow Thai curry sauce AND the garlic naan. The garlic naan isn’t as important as the sauce, and it’s spendy, so I only get one pack, then use the cheaper naan from the other store for the kids. BECAUSE I EARNED GARLIC NAAN!
It’s simple –
- Chicken thighs or breast
- A bottle or two (I always use 2 because it’s a great leftover!) of a prepared curry sauce.
- Canned coconut milk
- Preferred veggies, with this sauce we like potatoes, bell pepper and sweet onion
- Basmati rice
- Naan bread
That’s just 6, premade ingredients ready to throw together.
If you do not own an Instant Pot, you can totally do this in your crockpot. Check out the recipe notes below for instructions.
We cook the chicken, potatoes and sauce in the Instant Pot, but the peppers and onions we sauté separately while the chicken and potatoes cook. The onions and peppers turn to mush, and do not hold their form and flavor well in the pressure cooker.
It really doesn’t add extra time because I do this while the Pressure Cooker is going with the chicken and potatoes. Also while the Instant Pot is going, be sure to have the rice cooking so it is ready to go!
Once the Instant Pot is done, release the pressure through the vent. Once the steam has finished, remove the lid.
Shred up the chicken using two forks to break up the thighs a bit. I like to leave it kind of chunky, and do not shred thoroughly. You can remove all the chicken to a cutting board or break up the chicken while still in the pot.
Add the cooked peppers and onions and the coconut milk. Stir it up.
Serve the curry over rice with warm naan bread. I place the frozen naan bread on a cookie sheet, and place in a 400 degree oven for 4 minutes. They will be warm, soft and perfect! I know that pretty much every store sells premade, packaged naan these days, BUT this GARLIC NAAN from Trader Joe’s is SOOOOO GOOD!
I’ll be honest. My kids didn’t love this meal when they were little. BUT they all LOVE it now! My youngest is 10, and now when I make it, even he is happy to eat it.
Thai Yellow Curry
- 1 Instant Pot or crockpot
- 2 pounds chicken thighs, trimmed of extra fat could also use breast meat
- 1 bottle yellow Thai curry
- 1 cup coconut milk, canned
- 2 cups baby potatoes, cut in halves and quarters
- ½ cup bell pepper, cut up in large pieces
- ½ cup sweet onion, cut up in large pieces
- 1 Tbsp olive oil
- Basmati rice, cooked
- naan bread, warmed
- Place the chicken and cut up potatoes in the Instant Pot. Make sure the vent is closed and manually set it for 10 minutes. If the chicken is frozen, set it for 15 minutes.
- While that is cooking, sauté the bell pepper and onion in a little olive oil. Cook till the veggies are crisp tender. Set aside.
- When the Instant Pot is done, release the steam through the vent immediately. Remove the lid when it is done venting.
- Shred the chicken. You can do it in the pot or remove the chicken to a cutting board to shred it up, then put back into the pot. I prefer to use two forks in the pot to pull all the chicken apart. I like to leave it in fairly big pieces.
- Add the cooked onions and pepper, and the coconut milk. Stir it up.
- Serve with Basmati rice and warm naan bread.
- In the crockpot, place the chicken, potatoes and bottled sauce in the crockpot on low for 4-5 hours till the chicken is easily shredded and the potatoes are tender. Proceed as instructed above for the rest of the steps.