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Home » Recipes » Instant Pot

Instant Pot Thai Green Curry with Chicken

Published: Aug 1, 2017 | Updated: Aug 2, 2023 | Author: Neena Panicker

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Instant Pot Thai Green Curry Pinterest pin with two images - one closeup - with colorful green curry in white bowl on three colorful napkins. With lime slice and chilies on a black background. From Paint the Kitchen Red
Instant Pot Thai Green Curry Pinterest pin with colorful green curry in white bowl on three colorful napkins. With lime slice and chilies on a black background. From Paint the Kitchen Red
Thai green curry with vegetables and chicken in a white bowl on colorful napkins with text "instant pot thai green curry".
Thai green curry

Instant Pot Thai Green Curry is a creamy coconut curry with the flavors of green chilies, Thai Basil, lime, coriander, and cumin. This spicy curry is as good as your favorite restaurant Thai green curry but is so quick and easy that it can be ready in less than 30 minutes.  Serve it with Instant Pot Jasmine Rice for an amazing flavor combination!

Instant Pot Thai Green Curry with Chicken with colorful green curry in white bowl on three colorful napkins. With lime slice and chilies on a black background- Paint the Kitchen Red

Serve this green curry over Instant Pot jasmine rice or Instant Pot brown basmati rice, or Instant Pot brown jasmine rice.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

Table of Contents


  1. Introduction
  2. Tips
  3. Ingredients
  4. Step by Step Instructions
  5. Recipe Card – Printable
  6. Related Recipes and Guides

Introduction

My family loves Thai food and we used to go out to Thai restaurants all the time, but now we hardly ever do.  I’m usually my own worst critic, and for me to say this is not easy:  I think the Thai curries that I make at home are as good as restaurant Thai curries.

Best of all, they are so quick and easy that I can have dinner on the table in 20 minutes if I prep the ingredients ahead of time and cook the Jasmine rice and curry in the Instant Pot at the same time (together!) using the pot-in-pot method.

If you want to find out more about my quest to create the best Thai curries at home, please read my Instant Pot Thai Red Curry with Chicken. The bottom line is that ingredients make a big difference.

I usually like to use Thai eggplants in my Instant Pot green curry but I visited the Asian store three times in the past week and they were all out!  So I made the curry with zucchini and bell peppers.  

Find out the difference between red curry vs green curry.

I like to use green vegetables just for aesthetics, but you can substitute any vegetables of your choice.

Thai green curry paste has a wonderful combination of flavors including green chilies, garlic, galangal ginger, shallots, lemongrass, lime leaves, coriander, cumin, cardamom, turmeric, and black pepper.

Out of all the Thai curries, massaman curry is the mildest and green curry is the hottest/spiciest. Even at Thai restaurants, I get the other curries medium or spicy, but I like to order mild green curry because it’s still pretty spicy!

If you enjoy Thai food, you’ll love my spicier recipes like Instant Pot Red Curry or Instant Pot Yellow Curry. For milder dishes, try Instant Pot Panang Curry, Instant Pot Massaman Curry or Instant Pot Thai Peanut Noodles.

TIPS AND SUBSTITUTIONS


Green Curry Paste

Maesri and Mae Ploy are my two favorite Thai curry paste brands. I can’t emphasize enough how much of a difference the brand makes. You can find them at Southeast Asian grocery stores or on amazon.

In my experience, getting the brand of Thai green curry paste available at regular grocery stores does not produce great flavor.

If the curry is too spicy at the end, add some more coconut milk when you’re cooking the vegetables.


Lime Leaves

Lime leaves (also known as k-lime, makrut or kaffir lime leaves) add unique flavor to Thai curries.

You can find them at Asian grocery stores. I highly recommend using them. They keep very well in the freezer!

I like to either scrunch up the lime leaves and bruise them before adding them to the curry or chiffonade them by cutting them into very thin strips. This releases the oils from the leaves and adds a stronger flavor.

If you can’t find lime leaves, add an extra teaspoon or two of lime juice. Taste as you go.


Thai Basil

Thai basil is another ingredient you can find at an Asian grocery store. It, too, adds a unique flavor to Thai recipes and I recommend trying to find it. But if you can’t locate Thai basil, substitute with regular Italian basil.


Fish Sauce

I really like the quality of Red Boat fish sauce which you can find at Asian grocery stores or on amazon.  But it is more expensive than other fish sauce brands.  Tiparos is another brand of fish sauce I’ve used – it’s more affordably priced.

There’s no substitute for fish sauce.  It adds that depth of flavor, the umami, to dishes.  I’ve had vegetarian readers recommend the Fysh brand of sauce.  But I haven’t tried it.  You may need to add a little extra.

Soy sauce is also a substitute for fish sauce, but there is a flavor difference.

Also note that Thai curries are generally eaten with rice. If you’re not planning on eating the curry with rice, you might need to adjust the salt by reducing the quantity of fish sauce.


Palm Sugar

Palm sugar is more authentic to a Thai curry than brown sugar is.  However, I frequently use brown sugar without sacrificing taste.


Coconut Milk

I use full-fat coconut milk. I find some coconut milk brands don’t do well during pressure cooking, including some brands that are widely available at grocery stores. My two favorite brands are Aroy-D and Chaokoh. Some readers recommend Trader Joe’s brand coconut milk.

I frequently get questions about the coconut milk curdling after being pressure cooked in the Instant Pot. Yes, it will appear to be curdled when you open the Instant Pot. But once you stir it up and cook the vegetables in the curry sauce, the curry should be very smooth.


Meats and Tofu

You can easily substitute other meats or tofu for the chicken, but you’ll have to adjust the cooking time – here are some approximate times.  Note: the timing for meat is for bite-size strips!

  • Pork shoulder: 8 minutes Natural Pressure Release (NPR)
  • Beef chuck: 12 minutes NPR
  • Extra-firm tofu, cubed: 2 minutes, Quick Release (QR)

Vegetables

I sometimes choose to decrease the quantity of chicken and double the quantity of vegetables, so we eat less meat and more veggies.


Spiciness

This recipe makes a green curry that’s fairly spicy, but not extreme. If you’re unsure, start with just 1 ½ to 2 tablespoons of the green curry paste, and next time you can adjust the heat.


Doubling the Recipe

You can double all the ingredients in the recipe and pressure cook for the same amount of time. Just make sure your ingredients don’t go past the ⅔-full mark.


Splatter Screen

When you’re sauteing ingredients in the Instant Pot, the bubbling mixture can splatter. I like to use a splatter screen to cover the inner pot during this saute process.


Burn Message

If you regularly encounter the ‘burn’ message, feel free to add ¼ cup of chicken broth when pressure cooking the coconut milk.
[Read more: Instant Pot Burn Message]

If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.

  • General Instant Pot Instructions for Beginners
  • Instant Pot ULTRA Beginner’s Manual
  • Instant Pot DUO EVO PLUS Beginner’s Manual
  • Instant Pot DUO NOVA Beginner’s Manual
  • Instant Pot DUO GOURMET Beginner’s Manual
  • Instant Pot DUO CRISP Beginner’s Manual
  • Instant Pot PRO Beginner’s Manual
  • Instant Pot PRO CRISP Beginner’s Manual

Instant Pot Thai Green Curry – Ingredients

Instant Pot Thai Green Curry Ingredients - zuccchini, chicken, onion, water, bell pepper, bamboo shoots, Thai basil, coriander, cumin, brown sugar, green curry paste, fish sauce, coconut milk, lime leaves, not shown: lime juice - Paint the Kitchen Red
  • Zucchini
  • Chicken
  • Onion
  • Water/broth
  • Bell pepper
  • Bamboo shoots
  • Thai basil
  • Coriander
  • Cumin
  • Brown sugar
  • Green curry paste
  • Fish sauce
  • Coconut milk
  • Lime juice (missing from photo)

How to Make Green Curry in the Instant Pot (Step by Step Instructions)

  1. Turn on Saute Mode
  2. Saute spices and coconut milk
  3. Add remaining coconut milk and chicken
  4. Pressure cook
  5. Quick-release pressure
  6. Add vegetables and seasonings and saute

How to Turn on Saute Mode

Instant Pot Ultra Duo Saute Function collage - arrows pointing to Saute in Duo and Ultra - Paint the Kitchen Red
  • Instant Pot DUO:  Select the Saute function.
  • Instant Pot ULTRA:  Select the Saute function and press Start.

Saute Spices and Coconut Milk

Instant Pot Thai Green Curry Instructions collage 1 - coconut milk and curry paste, spices, sauteed - Paint the Kitchen Red
  • Stir together green curry paste and ½ can of coconut milk and saute until mixture is bubbly, a minute or two. Use a splatter screen if necessary, to guard against splatters from the coconut milk.
  • Stir in coriander and cumin and cook for 30 seconds.

Add Remaining Coconut Milk and Chicken

Instant Pot Thai Green Curry Instructions collage 2 - coconut milk, chicken, stirred - Paint the Kitchen Red
  • Press Cancel to turn off Instant Pot.
  • Stir in chicken, remaining coconut milk, and chicken broth or water.

Instant Pot Duo Pressure Cook 4 minutes

Instant Pot Duo Manual mode 4 minutes collage - close lid, press manual, press + -, display says 4 - Paint the Kitchen Red
  • Close the lid and make sure steam release handle is in Sealing position
  • Press Manual (or Pressure Cook) and + or – until the display reads 4 (4 minutes).

Instant Pot Ultra Pressure Cook 4 minutes

Instant Pot Ultra pressure cook 4 minutes collage - open lid, select pressure cook and set time to 00:04, display says on - Paint the Kitchen Red
  • Close the lid.
  • Select Pressure Cook mode and adjust the time to 4 minutes (00:04).
  • Press ‘Start’.

Pressure Cooking Process (Duo and Ultra)

Instant Pot Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red
Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - Paint the Kitchen Red
  • Instant Pot display will change to On.
  • Once the Instant Pot is pressurized, the float valve will go up.
  • The display will count down to 0; it will then switch to Keep Warm mode and display L0:00  or 00 00 and begin to count up the number of minutes since pressure cooking completed.

How to Quick Release Pressure (QR) on the DUO

Instant Pot Quick Release collage - move handle to venting, float valve down, lid propped open - Paint the Kitchen Red
  • Move the steam release handle to Venting. Steam will come out of the steam release handle.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press Cancel and open the Instant Pot.

How to Quick Release Pressure (QR) on the ULTRA

Instant Pot Ultra Release Steam and Open collage - press steam release button, float valve in down position, Instant Pot Ultra is open - Paint the Kitchen Red
  • Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press Cancel and open the Instant Pot.

[Find out more about the pressure release methods and how and when to use them. ]

Add Vegetables and Seasonings and Saute

Instant Pot Thai Green Curry Instructions collage 3 - add vegetables to cooked curry, stir, add thai basil - Paint the Kitchen Red
  • Select Saute mode.
  • Stir in fish sauce, brown sugar, lime juice, bell pepper, zucchini, onion, bamboo shoots, and lime leaves.
  • Cook until vegetables are crisp-tender, about 3 to 5 minutes.  Don’t overcook, as the vegetables will continue to cook in the residual heat.
  • Taste and adjust with more fish sauce, brown sugar or lime juice.
  • Stir in the Thai basil leaves.

More Chicken Favorites

Love cooking chicken in the Instant Pot but looking for new recipes? Here are a few of my favorite Instant Pot chicken recipes that are easy, delicious, and fast to make.

  • Instant Pot chicken shawarma
  • Instant Pot Jamaican jerk chicken
  • Instant Pot Korean chicken
  • Instant Pot chicken tikka masala

For more chicken recipes, be sure to head over to my list of amazing Instant Pot Chicken Recipes you need to try!

Instant Pot Thai Green Curry with Chicken with colorful green curry in white bowl on three colorful napkins. With lime slice and chilies on a black background- Paint the Kitchen Red

Instant Pot Thai Green Curry with Chicken

Instant Pot Thai Green Curry is a creamy coconut curry with the flavors of green chilies, Thai Basil, lime, coriander, cumin. This spicy curry will rival your favorite Thai takeout green curry but is so easy that it can be ready in less than 20 minutes.
4.75 from 80 votes
PRINT PIN RATE
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 6
Calories: 211
Author: Paint the Kitchen Red
Prevent Screen from Going Dark

Equipment

  • Instant Pot Pressure Cooker
  • Splatter Screen

Ingredients
  

  • 3 tablespoon Thai Green curry paste preferably Maesri or Mae Ploy brand
  • 13.5 oz. coconut milk (1 can), preferably Aroy D or Chaokoh brand – 400 ml
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 1 lb boneless skinless chicken thighs (500 grams) sliced into thin bite-size pieces
  • ¼ cup low sodium chicken broth or water
  • 2 Tbsp  fish sauce more to taste
  • 1 Tbsp  brown sugar or to taste
  • 1 Tbsp  lime juice
  • 1 cup green bell pepper cubed or strips
  • 1 cup zucchini sliced or strips
  • ½ cup onion cubed
  • ½ cup bamboo shoots canned, sliced
  • 4   lime leaves slightly bruised *
  • ¼ cup Thai Basil leaves

Instructions
 

  • Select Saute mode and stir in green curry paste and ½ can of coconut milk until mixture is bubbly, about a minute or two.
  • Stir in coriander and cumin and cook for 30 seconds.
  • Press Cancel.
  • Stir in chicken, remaining coconut milk, and chicken broth.
  • Close Instant Pot and pressure cook on High Pressure for 4 minutes.
  • Do a Quick Release of pressure (QR) and open the Instant Pot. [Read More: The Different Pressure Release Methods]
  • Add in fish sauce, brown sugar, lime juice, bell pepper, zucchini, onions, bamboo shoots, and lime leaves.
  • Select Saute and cook until vegetables are crisp-tender, 3 to 5 minutes.  (Be sure not to overcook.  Vegetables will continue to cook in the residual heat.)
  • Taste and adjust with more fish sauce, brown sugar or lime juice.
  • Stir in the Thai basil leaves.
  • Serve with Instant Pot Jasmine Rice.

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped vegetables, diced chicken, etc.
  • Use a splatter screen if necessary, in the first step, to guard against coconut milk splatters.
  • You can choose to substitute the vegetables with your choice e.g. green beans, Thai eggplant, peas.
  • You can also increase the quantity of vegetables to suit your tastes.
  • My chicken was thinly sliced. If your pieces of chicken are larger, you’ll need to add on a few more minutes of cooking or just do a natural release of pressure.
  • * Lime leaves are also referred to as k-lime, makrut or kaffir lime leaves.

Nutrition

Serving: 1 serving | Calories: 211 kcal | Carbohydrates: 9 g | Protein: 16 g | Fat: 12 g | Saturated Fat: 7 g | Cholesterol: 37 mg | Sodium: 970 mg | Fiber: 2 g | Sugar: 7 g
Course Main Dishes
Cuisine Asian, Thai
Main Ingredient chicken
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Comments

  1. Random kitchen says

    July 20, 2019 at 12:38 pm

    5 stars
    I doubled the recipe and it was perfectly delicious. Used 3 large zucchinis, 2 large bell peppers, and a whole onion.

    Reply
    • Paint the Kitchen Red says

      July 22, 2019 at 8:45 am

      Very happy to hear it – thanks for taking the time to comment 🙂

      Reply
  2. Michael says

    June 14, 2019 at 7:29 pm

    3 stars
    2 Tablespoons of fish sauce is way too much. It was starting to smell really good and then adding in all the fish sauce ruined everything.

    Reply
    • Paint the Kitchen Red says

      June 17, 2019 at 9:26 pm

      Michael, I’m sorry to hear that the recipe didn’t meet your expectations. Fish sauce can vary from brand to brand. I hope you’ll give the recipe another chance and reduce the fish sauce quantity to meet your tastes. Thanks for the feedback.

      Reply
  3. Toni says

    June 11, 2019 at 3:55 am

    Absa-bloody-lutely gorgeous! (I’m Australian!)
    I look forward to making more of your recipes.
    And, I love my Instant pot!
    X Toni

    Reply
    • Paint the Kitchen Red says

      June 11, 2019 at 8:59 am

      Toni, haha thanks for the terrific compliment. I’m really glad you liked the recipe and am sure you’ll like the Thai curries at the very least.

      Reply
  4. Nikita says

    April 21, 2019 at 3:01 pm

    5 stars
    It turned out delicious. Although I did add some hot thai chili pepper paste to make it little more spicy..

    Reply
    • Paint the Kitchen Red says

      April 23, 2019 at 3:51 pm

      Wow, Nikita – you must like it SPICY! I’m really happy you liked the recipe 🙂

      Reply
  5. Monica says

    March 05, 2019 at 8:28 pm

    5 stars
    I’ve made this and the red curry recipe and I learned something. If your coconut milk is all milk and no solids, prepare for a curdled mess. I had been using some store brand that was half solid and half water at room temperature, but I thought I’d try Chaokoh this time. It was all milky, no solids.

    When I let the pressure out, a lot of the curry came out of the release valve. When I opened the lid, it was pretty disgusting with curdled nastiness all over the inside of the lid. And the sauce looked gross but it tasted good. I had to add about a cup of chicken stock to have enough to cover the veggies. The end result was decent but I think it would have been better if I had used the store brand.

    How do I use the other cans of Chaokoh so I don’t get the same issue? Perhaps pressure cook at Low for a bit longer? Please help, and thanks!

    Reply
    • Paint the Kitchen Red says

      March 07, 2019 at 8:00 am

      Monica – I use Aroy D usually but also use Chaokoh and although it does seem curdled when I open the lid, I just give it a good stir and it looks and tastes great. You should use the brand that you prefer if you like the results 🙂 Thanks for taking the time to comment and good luck!

      Reply
      • Monica says

        March 07, 2019 at 3:37 pm

        Thank you! It makes me feel better that it would also happen to you. If I see a can of coconut milk that doesn’t have any solids in it at all, should I not use it? I’m not sure if that’s where I went wrong. I’m still eating it but it definitely doesn’t look very good (it’s still delicious).

        Reply
        • Paint the Kitchen Red says

          March 08, 2019 at 8:27 am

          I’m sorry, Monica but I’m not sure what happened. I would stick to the brand that worked for you before or you can give Aroy-D a try. If you continue to have issues then I would say you should try the low pressure method. I have seen a copycat brand that looks almost identical to Chaokoh and I’ve even used it and didn’t like it – is it possible you got that brand? It’s spelled slightly differently….

          Reply
  6. Molly says

    March 02, 2019 at 3:17 pm

    Making this tonight, could I use lime zest instead of lime leaves? I can’t find the leaves anywhere. And could I use regular eggplant if I can’t find the Japanese? Or do you recommend using zucchini instead? Thanks!

    Reply
    • Paint the Kitchen Red says

      March 02, 2019 at 6:37 pm

      Molly – yes, you can substitute lime zest. I would add it after pressure cooking is complete and taste as you add a little at a time. Thai eggplant is very different from regular so it’s not a straight substitute. I would maybe do zucchini…. Hope you like the recipe.

      Reply
      • Molly says

        March 03, 2019 at 10:50 am

        5 stars
        Thank you for your reply, I did use zest and both zucchini and a small amount of regular eggplant and OMG this knocked my socks off! Better than takeout! Can’t wait to try the rest of your recipes!

        Reply
  7. Kathleen Garner says

    February 27, 2019 at 8:27 pm

    So delicious! Easy too.

    I’d like to make Thai hot and spicy soup (Tom Yum soup)-the kind without coconut milk.
    I feel like that could be an instapot soup—any ideas?

    Reply
    • Paint the Kitchen Red says

      February 28, 2019 at 9:12 am

      Kathleen – yes, it can be made in the Instant Pot – you can pressure cook the aromatics (galangal, lemongrass, lime leaves) with the soup ingredients and get a flavorful broth. I have Thai soup on my list of recipes to post!

      Reply
  8. Chris says

    February 24, 2019 at 9:53 am

    5 stars
    This is a fabulous recipe and so much simpler/faster than my regular green curry recipe. My son requested green curry for dinner, but I didn’t have the time to spend to make my regular recipe, so I found Neena’s. My family loved it and we didn’t have any leftovers, so I made it again 4 days later:). Just as delicious and easy the second time around. I put carrots, red pepper, (instead of green), bamboo shoots and pea pods the first time, and used eggplant the second. Flavor is great no matter what veggies you use.
    I borrowed the instant pot to make this. I had never used one. Neena’s directions were so easy to follow. You do a great job!

    Reply
    • Paint the Kitchen Red says

      February 24, 2019 at 10:15 am

      Awww, thank you for your comment, Chris! It’s nice that you could compare to the traditional method – I too, love how easy Thai curries are in the IP.

      Reply
  9. Anjali Chugh says

    January 28, 2019 at 3:05 pm

    5 stars
    I made this today it’s delicious and very flavorful but a bit bland what do you recommend to add a bit more authentic taste and a bit more spice? The jasmine rice turned out perfectly!!! Thanks for the great recipes… this was very easy to follow! I am trying to master Thai food and this is the closest I have gotten!!

    Reply
    • Paint the Kitchen Red says

      January 28, 2019 at 4:58 pm

      Anjali, did you use the brands of Thai curry paste that I recommend? If not, then that’s the reason for the lack of flavor. If you did, then you probably need to increase the quantity of curry paste by one to two more teaspoons. Thanks for your question!

      Reply
      • Anjali Chugh says

        January 29, 2019 at 1:45 am

        5 stars
        Unfortunately where I live I can only get those brands on amazon…. they messed up my Panang paste order I am waiting for them to send correct item! I used a different curry paste which explains it!

        Reply
  10. Katherine Ferris says

    January 21, 2019 at 4:53 am

    5 stars
    Best green curry recipe of the MANY I have tried

    Reply
    • Paint the Kitchen Red says

      January 21, 2019 at 9:59 am

      Katherine, thanks for the comment – what a great compliment!

      Reply
  11. Valerie Peacock says

    January 05, 2019 at 12:50 pm

    We love Thai and we are very excited to try this recipe, as I just got an Instant Pot for Christmas. I’ve tried many recipes and have gotten close, but not close enough, so I’m excited to try yours!!! We love extra sauce/gravy, how can I get the most amount of sauce without diluting the flavor? Thanks! Can’t wait!!!!

    Reply
    • Paint the Kitchen Red says

      January 06, 2019 at 11:24 am

      Valerie, if you like it spicy, I would add an extra 2 teaspoons of paste and extra cup of coconut milk. This curry is spicy enough that you could just add some extra coconut milk and it would be milder but still tasty. I think you’ll like it 🙂

      Reply
  12. Danielle says

    December 31, 2018 at 4:10 pm

    5 stars
    This is my new comfort food. We make the green, red, and panang curries all the time.

    Reply
    • Paint the Kitchen Red says

      January 01, 2019 at 11:00 am

      Thank you Danielle, for your comment and review. I’m happy to see others enjoy my favorite recipes!

      Reply
  13. Rachel says

    November 19, 2018 at 6:08 pm

    3 stars
    Just finished cooking this recipe and it turned out very thin. What could have gone wrong? 🙁

    Reply
    • Paint the Kitchen Red says

      November 20, 2018 at 8:43 am

      Rachel, there are a couple of possibilities: your chicken may have given off liquid, your coconut milk may have been a thinner kind – buy the best quality (I recommend a couple of brands in the recipe). You might not need to have the 1/4 cup of liquid. I suggest the 1/4 cup water to prevent any issues with sealing the Instant Pot. I frequently omit it and have no problems with sealing.

      Reply
  14. Shauna Zunino says

    November 07, 2018 at 7:02 pm

    5 stars
    My 29 yr old son came to stay with me this week and wanted my cooking, I told him pick ANYTHING! He wanted this dish from his favorite restaurant, I’ve never cooked Indian food before and he was beside himself. Thank you for making me look so good! It was amazing.

    Shauna and Kyle

    Reply
    • Paint the Kitchen Red says

      November 08, 2018 at 4:11 pm

      Hi Shauna – this is actually a Thai curry, so quite different flavors from an Indian curry. If you wanted to try an Indian flavored recipe, give the Instant Pot Chicken Curry Soup a try. Thanks for your lovely comment.

      Reply
  15. Kelly says

    October 21, 2018 at 7:27 pm

    4 stars
    Forgot to mention that I added 1/2? tsp cornstarch mixed with a bit of water to get that silky mouthfeel I find in my local Thai restaurant.

    Reply
    • Donna says

      February 19, 2019 at 5:37 pm

      I think that’s what I need to do. Mine came out a little watery for my tastes. Next time I want to try with Thai eggplant and make it a bit spicier. But all in all, this was great.

      Reply
      • Paint the Kitchen Red says

        February 19, 2019 at 7:36 pm

        Donna, just wanted to mention that the quality of the coconut milk is essential to the success of this recipe. If you used the brands I recommend, then you might need to thicken as you planned to but if not, I would suggest you try those brands. I’ve had less than optimal results with some other brands. Thanks for your comment!

        Reply
        • Donna says

          February 19, 2019 at 7:55 pm

          Thank you! I will make sure to try your recommendations. Green Curry Chicken is my absolute favorite dish when going out for Thai so nailing it at home would be awesome!

          Reply
  16. Kelly says

    October 21, 2018 at 7:25 pm

    4 stars
    Made this today. My chicken thighs were over a pound so I upped the rest of the ingredients.
    Used Aroy-D coconut miilk. Used 2.5 Tbls Mae-Ploi green curry, nicely spicy for me. Found Japanese eggplant and used red pepper because I prefer it to green and it added nice color. Increased all vege by about 1/2.
    The lady at the local asian store recommended leaving the lime leaves out until the last couple of minutes and slicing them thin. I liked that tip.
    Since it’s just me, I only added enough Thai basil for one serving. Will take fresh basil for my left-overs.

    Reply
    • Paint the Kitchen Red says

      October 22, 2018 at 4:00 pm

      Thanks, Kelly, for telling us your modifications. That’s always nice for other readers. Yes, it’s a good idea to have some fresh basil to add to leftovers!

      Reply
  17. Suzanne says

    October 03, 2018 at 12:42 pm

    I can’t wait to try your recipe…but need to know, do you live near sea level? I live at 8200 feet, so I am supposed to add 30% cooking time…which I definitely need to add (maybe even more than 30%) because so far all of the dried beans I have tried even adding the 30% have still not been soft enough…still too crunchy…so either my Instant Pot is not getting hot enough…or the altitude charts are off. It does cook steel cut oats perfectly adding the 30% (and usually I can’t cook steel cut oats at our altitude). Please let me know as I’d love to try your recipe asap!

    Reply
    • Paint the Kitchen Red says

      October 04, 2018 at 8:22 pm

      Suzanne, for this dish I don’t think you’ll need to adjust the recipe, but you can add 30% if you want to. I live at 5000 feet and most people can make my recipes with no changes.

      Reply
  18. Jessica says

    October 02, 2018 at 10:41 am

    5 stars
    So far I’ve made both this and your red curry and they have both been outstanding. I can’t wait to try the rest of your recipes.

    Reply
    • Paint the Kitchen Red says

      October 04, 2018 at 8:37 pm

      Thank you, Jessica! I’m so glad you like them – I think you’ll love the other Thai recipes too!

      Reply
  19. RonansMama says

    August 16, 2018 at 8:09 pm

    5 stars
    This recipe is a “WOW”!

    A longtime Instant Pot fan, I was skeptical the coconut milk would break under pressure; it didn’t!

    I followed your recipe exactly, it was perfect.

    I added (because I live in SF and we have great Asian supermarkets):

    2-3 slices galangal
    2-3whole Thai chilis
    1/2 stalk lemongrass battered & sliced 1”

    I added these items first, about 1-2 minutes before I added the other vegetables – to which I added 2” pieces of haricots verts.

    This recipe is absolutely spectacular, a knockout – and like another contributor, I hope you/you’ve added a yellow curry.

    Thank you so much for what will be an Instant Pot dinner staple!

    Following!

    Reply
    • Paint the Kitchen Red says

      August 17, 2018 at 6:52 am

      Thank you, thank you for your kind words. And for sharing what changes you made. I’m so happy you enjoyed the recipe.

      Reply
  20. HeathenIbis says

    July 02, 2018 at 8:11 am

    5 stars
    We made this last night and it was wonderful. Any chance you have a yellow curry recipe? We’re big fans and can’t seem to make a good replica at home.

    Reply
    • Paint the Kitchen Red says

      July 02, 2018 at 12:56 pm

      It’s on my list of recipes to do! I’ve made a note of your request, will try and get it out!

      Reply
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Hi, I'm Neena Panicker, and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

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