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Hey!! I'm London.
Come join me as we cook up uncomplicated healthy recipes your family will love, learn the basics of nutritious eating, and begin to slowly evolve..one healthy bite at a time!Desktop only
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Thinking of making this tonight (our thanksgiving is on Saturday for scheduling reasons)! Do you think I could use boneless skinless thighs for this recipe? What adjustment would you make to the cook time? Also I wonder if it would still be good with Almond milk? I have a kiddo with a coconut allergy. 🙁
So sorry to just now be getting back to you, Hannah. But yes! Boneless skinless thighs would taste incredible in here! Almond milk is a little on the thin side, but could definitely work. Cashew milk would be my recommendation though!
Thanks for the delicious dinner recipe! Made it tonight. I changed a couple things. (My pressure cooker beeps at me if not enough liquid, so I just added 2 15-oz. cans of full fat coconut milk. No coconut cream. Substituted sweet potatoes for potatoes because it’s what I had.) Splendid.
Yay! So happy to hear you enjoyed the recipe, Hannah. And yes, you can definitely just use regular coconut milk if coconut cream is hard to find! Thanks for your comment and rating! 🙂
This was the absolute best tasting chicken curry I’ve ever had!!!!!! The 100% pure coconut cream I used just took it over the top along with the spice blend! I followed the recipe exactly as written. I chose the red pepper, orange pepper option. OMG so good!!!
Yay, Wendy! I’m so glad to hear you enjoyed the curry recipe so much. Thanks for your comment and rating!
Hi there! I have noticed that several of your instant pot recipes, like this one, specify using a 6 quart pot. I have an 8 quart. Is there a way to modify most recipes for the larger size?
Thanks!