This Thai-inspired chicken stew is packed with my favorite flavors and it pairs perfectly with cauliflower rice and stir-fried bok choy. You’ll be amazed how just a little effort yields so much lip-smacking umami.
5 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:18 g
Carbohydrates:6 g
Protein:20 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Peel, trim, and smash the piece of lemongrass.
  2. Combine the lemongrass, garlic, ginger, fish sauce, coconut aminos, and five-spice powder into a blender or food processor.
  3. Pour in the coconut milk and blitz until a smooth sauce forms.
  4. Put the chicken drumsticks into a large bowl and season with salt and pepper.
  5. Toss the chicken parts with the salt and pepper.
  6. Plug in your Instant Pot and press the "Saute" button to heat up the insert. (If you're using a stovetop pressure cooker, crank your burner to medium.)
  7. Drop in a teaspoon of ghee or coconut oil. When it melts, add the sliced onions.
  8. Stir-fry the onions until they're translucent (3-5 minutes). Add the drumsticks to the pot and pour the marinade on top.
  9. Press the "Cancel/Warm" button on the Instant Pot and lock the lid with the top dial pointed towards the sealed position.
  10. Press the "Poultry" button and walk away. (If you're using a stovetop pressure cooker, lock the lid and increase the heat to high to bring the contents to high pressure. Once high pressure is reached, decrease the heat to low or enough to maintain high pressure. Set a timer for 15 minutes as your chicken cooks under high pressure.)
  11. When the stew finishes cooking, turn off the pressure heater (or turn off the heat) and release the pressure valve. Once the pressure drops, unlock the lid and taste for seasoning.
  12. If needed, add a few splashes of fish sauce, a dash of salt, or a grind or two of black pepper.


You can make this dish ahead and store it in the fridge for up to 4 days or in the freezer for a few months. When you’re ready to eat, simply re-heat the stew in a pot on the stove until it’s bubbly, and garnish with fresh herbs.

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