Thai Coconut Chicken Rice BowlsJump to Recipe
I generally think of pressure cooking and slow cooking as winter cooking methods, but there’s no reason you can’t use those methods in the spring as well! After all, the nice things about pressure cooking is that it doesn’t take much time so you can spend more time outside!
This Thai Coconut Chicken dish is a perfect lighter spring chicken recipe. I like to use a mild curry for the spice, but you could use a spicier red curry if you wanted to add more heat to the dish.
After cooking for just 15 minutes in the Crock-Pot Express Crock, the chicken is SO tender and shreds beautifully. You might find that you your liquid is really watery after you cook the chicken, but that’s not a problem! After you remove the chicken and shred it you can switch the Express Crock to the sautee/brown method and simmer the sauce until it thickens slightly.
I like to serve this over cooked basmati rice, but you could also serve this coconut chicken in lettuce wraps or even in a burrito for on-the-go meals!
Keep your pressure cooker handy this spring! You can use it for lighter dishes like this Thai Coconut Chicken recipe! The perfect mix of sweet and savory! I like to serve mine over rice but also great in lettuce wraps!
- Add the chicken, curry, ginger, garlic, salt, coconut milk, water, and honey to the cooking pot of your Crock-Pot Express Crock. Stir together to make sure ingredients are combined evenly.
- Lock the lid in place and press the chicken button. Pressure cook the chicken for 15 minutes. Then turn off the Express Crock and allow to rest for 10 minutes. Then release pressure.
- Unlock the lid and remove the chicken from the cooker. Shred chicken and set aside.
- Press the sautee/brown button the Express Crock and simmer the remaining liquid for 8-10 minutes until it thickens to coat the back of a spoon.
- When sauce has thickened a bit, stir in shredded chicken and keep warm until serving.
- Serve Coconut chicken over cooked basmati rice garnished with cilantro and fresh sliced cucumber.
Thai Coconut Chicken Rice Bowls
Making this savory and sweet coconut chicken is easy. I just tossed all my ingredients in my Crock-Pot Express Crock.
Once you add the coconut milk and water, stir it all together well to make sure there isn’t any huge clumps of curry paste or anything. Looking weird now, but trust me it works!
I sealed my Express Crock and cooked it on high for 15 minutes. It takes a few minutes to preheat and then you want to let it rest before releasing the steam. It’s about a 30 minute cook time all together which is still pretty fast and the finished chicken is fall-apart tender!
Here is my finished chicken! Remove the chicken thighs from the Express crock and you’ll be left with the sauce.
I recommend thickening the sauce by turning on the sautee function and simmering the sauce for 8-10 minutes to thicken it slightly.
Meanwhile you can shred the chicken so it’s ready to go!
Stir this all together and your coconut chicken is ready to serve!
I served my Coconut Chicken Rice bowls over rice with fresh cucumbers and cilantro. You could also serve this with lettuce wraps or even in a burrito! Yum!
As a slower cooking option, you could make this recipe in a slow cooker. Just cook the ingredients on high for 3-4 hours or on low for 6 hours. Then I would transfer the sauce to a sauce pan to simmer and reduce it for serving. Good luck!