Lemongrass, Turmeric & Coconut Chicken Curry (Instant Pot)

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.

Recipe variations

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.

Dietary modifications

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.

Recipe pairings

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

Storage tips

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.

Tried my curry recipe?

Please leave me a rating and review below, and post a picture of the dish to Instagram and tag me at @foodsnfeels 🙌

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.

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