This coconut curry uses fresh, whole foods ingredients and is really quick and easy to make in the instant pot. If you don’t own an instant pot, I also include instructions on how to make this on the stove and in a slow cooker.
This recipe is gluten-free, dairy free, paleo, low carb/keto, AIP, low lectin, low histamine, elimination diet and candida diet friendly. Below I provide direction on making it low FODMAP and low oxalate.
Recipe ingredient substitutions
Cauliflower substitutions: instead of using a whole head of fresh cauliflower, you can swap it out for cauliflower rice or frozen chopped cauliflower.
White onion substitutions: any type of onion will work for this recipe including red onion, sweet onion, or shallots. You can even use freeze-dried or dehydrated onion. Or you can use 1 teaspoon of onion powder.
Fresh garlic clove substitutions: instead of fresh garlic cloves, you can use freeze-dried or dehydrated garlic. You can also buy crushed garlic in a jar. Or to keep it simple, you can use 1 teaspoon of garlic powder.
Fresh ginger substitutions: instead of peeling and grating ginger, you can also use ginger paste or swap it out for 1 teaspoon of powdered dried ginger.
Turmeric powder substitutions: instead of powdered turmeric, you can also use turmeric paste or if you can find whole fresh turmeric you can peel and grate it yourself. If you use fresh, you can use up to 2 or 3 tablespoons instead of the 1 tablespoon the recipe calls for.
Fresh lemongrass substitutions: instead of buying fresh lemongrass stalks, you can also use roughly 1 tablespoon lemongrass paste.
Chicken broth substitutions: instead of using store-bought chicken broth, you can also use your own chicken bone broth. Or alternatively, you can use vegetable broth or bouillon cubes of any flavour.
Add additional flavours: this curry has a delicious flavour on its own, but if you want to add more, here are some ingredients that would work with this recipe: Fish sauce, curry powder, brown sugar, chilli paste, fresh lime juice or lime zest, red curry paste, green curry paste, soy sauce, and red pepper flakes.
Switch up the vegetables: there are many different vegetables that would taste great in this curry including green beans, snap peas, bell peppers, and shiitake mushrooms.
Switch out your protein source: instead of chicken breast, you can swap it out for chicken thighs, shrimp or firm tofu.
Make this curry in a slow cooker
Follow the instructions for this recipe exactly the same, but instead of putting it into an instant pot, put all the ingredients into your slow cooker (except for the coconut cream, cilantro and green onions). Cook the soup on low for eight hours or high for 4 hours. Once cooked, add the remaining fresh ingredients.
Make this curry on the stove
Follow the instructions for this recipe exactly the same, but instead of putting it into an instant pot, put all the ingredients into a large pot on the stove (except for the coconut cream, cilantro and green onions). Cook your soup at medium heat until all of your vegetables are getting soft and your meat is cooked through completely. Stir often. Once cooked, add the remaining fresh ingredients.
Make this recipe candida diet friendly: make sure that you use homemade chicken broth or bone broth that does not contain any sugar or yeast extract. Otherwise, all of the ingredients in this recipe are candida diet friendly.
Make this recipe low FODMAP: omit the cauliflower, yellow onion, and garlic cloves. Add other vegetables such as bell pepper, bok choy, kale or water chestnuts.
Make this recipe low oxalate: omit the carrots and turmeric.
Make this recipe lower histamine: make sure to use a chicken broth that has been cooked quickly, such as in a pressure cooker. Avoid 24 hour bone broths and any broth that contains yeast extract. Make sure your chicken is as fresh as possible.
This curry is great eaten on its own, but if you want to serve it on top of something try any of the following:
- brown rice
- jasmine rice
- white rice
- low carb noodles (such as miracle noodles)
- zucchini noodles
- cauliflower rice
Store your curry in airtight containers in the fridge for up to three or four days. Or consider freezing them in portions for up to a few months.
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You might also like:
If you liked this curry recipe, check out my Thai Green Curry with Shrimp recipe.
Or for more instant pot recipes, check out my Cream of Cauliflower Soup.
Lemongrass, Turmeric & Coconut Chicken Curry (Instant Pot)
- 1 head cauliflower
- 3 large carrots
- 1 large onion
- 6 garlic cloves
- 3 tbsp fresh ginger
- 1 tbsp turmeric powder
- 2 fresh lemongrass stocks
- 6 cups chicken broth
- 5 chicken breasts
- 1 can full fat coconut cream
- 1 bunch fresh cilantro
- 1 bunch of green onions
- Chop up your cauliflower, carrots, and onion into small bite-size pieces and add them into your instant pot.
- Finely dice your garlic cloves and ginger and add those into the pot.
- Cut the ends off of your lemongrass stalks and then slice them once or twice more. There is no need to slice them really small because you will be removing the stalks once the curry is cooked.
- Chop your 5 chicken breasts into small bite-size pieces and add them into your instant pot.
- Finally, pour in your 6 cups of chicken broth. This should just cover all of the contents in your instant pot.
- Add 1 tablespoon of turmeric powder and stir everything up in your instant pot until it's all mixed together thoroughly.
- Leave your coconut cream, fresh cilantro and green onions until after it is cooked.
- Cook your curry for 15 minutes on high pressure. Make sure it is on the "sealing" setting.
- Once your curry is done cooking, carefully move it over to the "venting" setting. Make sure that you don't put your face anywhere near or over the instant pot when you do this.
- Once it is done venting, you can remove the lid. At this point you can remove the lemongrass stalks.
- Now add in one can of full fat coconut milk (preferably just the heavy cream at the top) and stir the curry until the coconut milk has melted and mixed in completely.
- Serve with chopped fresh cilantro and green onions on top.
- Eat this curry on top of rice, cauliflower rice, zucchini noodles, rice noodles, shirataki noodles or whatever else your heart desires!
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