I know what you’re thinking. Thai curry sounds like a weekend project, not a weeknight one. Normally, you’d be right.

But my pressure cooker curry recipe changes the math entirely. All that rich coconut curry flavor comes together in under 20 minutes, no stovetop babysitting required.

And with the weather cooling down, this is exactly the kind of warm, comforting bowl you’ll want on repeat.

This one’s built on real, gut-friendly ingredients:

Pasture-raised chicken, full-fat coconut milk, and vegetables like bok choy, broccoli, and cauliflower.

The ginger and garlic aren’t just for flavor. They also do quiet work for digestion and cellular function.

This tasty recipe proves eating well doesn’t have to mean spending your whole evening in the kitchen.

Ingredients:

• ¼ cup sesame, perilla or olive oil
• 1 pound pasture-raised skinless chicken, cut into bite-size pieces
• 1 large onion, thinly sliced
• 5 cloves garlic, sliced
• 2 tablespoons minced ginger
• 2 tablespoons Thai red curry paste
• 1 can full-fat coconut milk
• 3 tablespoons fish sauce or 6 tablespoons coconut aminos
• 1 tablespoon allulose
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 2 cups sliced bok choy or cabbage
• 1 tablespoon lime juice
• ½ cup Thai basil leaves
• ½ cup cilantro leaves

Instructions:

1. Set your pressure cooker to sauté, and heat the oil.
2. Add the chicken, onion, garlic, and ginger, and sauté until the chicken is browned and the onion is very tender, about 5-7 minutes.
3. Add the curry paste and cook for an additional minute.
4. Add the coconut milk, fish sauce, and sweetener to the pot, and stir to combine.
5. Seal the pot and cook on high pressure — 8 minutes for white meat, 10 minutes for dark meat.
6. Quick-release the pressure, then add the cauliflower, broccoli, and bok choy.
7. Switch the pot to sauté and simmer for 5 to 7 minutes, until the vegetables are tender.
8. Add the lime juice, basil leaves, and cilantro right before serving.