We love ethnic foods around here! Some of the dishes thought at restaurants are a bit too spicy for my kiddos. This kid friendly chicken curry recipe is the perfect blend of spices without the heat.
Exposure is so important when it comes to young kids. I love all kinds of foods and I try to make sure my kids do as well. I personally love curry and my kids are starting to enjoy it. When I visited Thailand a few years back, I tried all kinds of curries. Many of them were quite spicy, but oh so good. I made sure this recipe didn’t pack that much heat. I truly believe what you offer kids in the early years really makes a difference.
Jump to the recipe below and give this a whirl. If you’ve never tried curry, now’s the time. It is a wonderful flavor and just perfect coupled with rice or naan. It has so many layers of flavors and the vegetables add a delightful crunch. Best of all, you can control the amount of oil used as opposed to take out.
Why You’ll Love This Instant Pot Thai Chicken
- One Pot Dish – This kid friendly chicken curry is made in a pressure cooker. It makes your chicken so tender and juicy and cooks in a breeze. Best of all you won’t have many dishes to do.
- Spice with out the Spicy– Often times curries are too spicy for your less adventurous eaters. This is a great introduction to the world of curries.
- Fast and Easy Family Dinner – This great recipe takes less than 20 minutes to make. It’s such an easy recipe for those busy weekday nights.
How to Make Easy Chicken Curry For Kids
Start by browning the cubed chicken in the coconut oil or olive oil on ‘sauté mode’. Cook for 3-4 minutes uncovered.
Next you’ll want to add curry paste and all of the seasonings. Continue to cook for another 2 minutes to warm up the spices. The instant pot on saute mode doesn’t get very hot, but will be a perfect medium heat.
Pour in the coconut milk, along with the sweet potato, yellow bell pepper, red bell pepper and carrots.
Place the lid and cook on the ‘pressure cook’ setting for 8-9 minutes.
Garnish with fresh basil and cashews. Serve warm basmati rice, white rice, brown rice, quinoa or naan.
- Red curry pastes vary depending on the brand you use. Make sure you give it a taste to make sure it isn’t spicy. If you find a mild curry paste, it will definitely make a world of difference. Yellow curry tends to be less spicy compared to red.
- Chicken thighs are always great in the pressure cooker. Skinless chicken thighs are really the best option for this recipe. On a plus side, thighs have more iron and also cheaper than chicken breast. Chicken breasts often become quite dry.
- If you want a touch of heat, you can add garam masala.
- Make this vegan by adding tofu instead of chicken. Just cook up all your ingredients first, and then add firm tofu at the end.
- Can I make this recipe in a slow cooker?
- Yes you can. You will need to add 1-2 cups of chicken stock and cook on high for 4 hours. You may also have to add more seasonings to taste. Just keep in mind, depending on the size of your sweet potato, it may turn mushy if cooked too long.
- Can I use curry powder instead of red curry paste?
- No, curry powder is an Indian spice and will change the taste of this recipe.
- Can I use a different curry paste?
- Any thai curry paste will work. It changes up the flavor just a tad. If you want it super authentic, opt for curries made in Thailand.
- Is yellow curry healthy?
- It has turmeric which has a lot of health benefits. It’s a wonderful anti-inflammatory food.
- If you want to cut back on calories, feel free to use lite coconut milk, but it really does make a difference if you use full fat.
Easy Kid Friendly Chicken Curry
- 1 tablespoon coconut oil
- 1 ½ lb chicken thighs boneless, skinless, cubed
- 2 tablespoons red curry paste
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ cup carrots sliced
- ½ cup sweet potato cubed
- ½ yellow bell pepper sliced
- ½ red bell pepper sliced
- 8 ounces full fat coconut milk
- Cashew for garnish
- Fresh basil for garnish
- Start by browning the cubed chicken in the coconut oil on ‘sauté mode’. Cook for 3-4 minutes uncovered.
- Add curry paste and all of the seasonings. Continue to cook for another 2 minutes to warm up the spices.
- Pour in the coconut milk, along with the sweet potato, yellow bell pepper, red bell pepper and carrots.
- Return the lid and cook on the ‘pressure cook’ setting for 8-9 minutes. Garnish with fresh basil and cashews. Serve warm basmati rice, quinoa or naan.