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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. Rajat says

    May 12, 2020 at 1:56 am

    1 star
    It literally tastes like milk, recipe suggests too much coconut milk and sugar just kills the entire flavor profile of the curry paste. Would not recommend.

    Reply
    • Paint the Kitchen Red says

      May 12, 2020 at 9:40 pm

      Rajat, I’m sorry to hear you didn’t have a good experience. Whenever I hear comments like yours, I always have to ask: did you use the recommended brands? It’s very important that you do, in order to get the correct flavor profile. If you’re using another brand of curry paste, you’ll likely need a lot more paste. Coconut milk brand is also important. Sugar can be added to taste.

      Reply
  2. Rubi says

    May 04, 2020 at 11:29 am

    Can this be made in the crockpot?

    Reply
    • Paint the Kitchen Red says

      May 05, 2020 at 2:50 pm

      Rubi, yes I think you should be able to make it in your crockpot. I would try it on low for 4 hours and I would make sure to use the brands I recommend.

      Reply
  3. Laurie says

    April 24, 2020 at 2:13 pm

    Hello,

    Can you substitute shrimp for chicken and if so what is the time adjustment?

    Reply
    • Paint the Kitchen Red says

      April 26, 2020 at 4:16 pm

      Laurie, you can use shrimp but just do the whole recipe in ‘Saute’ mode otherwise your shrimp will overcook. Hope you enjoy it.

      Reply
  4. Liz says

    April 16, 2020 at 8:32 am

    5 stars
    Delicious! The first thing I made in my insta pot and it did not disappoint!

    Reply
    • Paint the Kitchen Red says

      April 16, 2020 at 10:04 am

      I love hearing from readers whose first recipe attempts are a success! Thank you for taking the time to share 🙂

      Reply
  5. April Reany says

    February 29, 2020 at 10:40 pm

    Can I make this recipe without a pressure cooker? I unfortunately do not own one.

    Reply
    • Paint the Kitchen Red says

      March 01, 2020 at 9:16 pm

      Hey April,
      Yes, you can can make it on the stovetop. Just cook until your chicken and veggies are cooked. You can decrease the spice quantity if you like but there’s no harm in leaving it as is.

      Reply
  6. Danielle Barson says

    February 24, 2020 at 8:04 pm

    5 stars
    This was delicious! Cant find lime leaves, even in the large Asian market. Found lemon leaves one time and used that although I believe google recommendation of lime zest was better. As good (or better) than any of the local Thai places.

    Reply
    • Paint the Kitchen Red says

      February 25, 2020 at 9:00 am

      Danielle, did you check under the name “kaffir leaves”. They’re also known by that name. Thanks so much for your comment!

      Reply
  7. Carolyn C says

    January 26, 2020 at 4:55 pm

    4 stars
    This was just okay, but I know it’s because I could not find the recommended brands of curry (even at HMart!) and had to settle on Thai Kitchen. Too bad I didn’t have a green chili or to add. Will order curry paste online and try again. It was super easy and fun to make.

    Reply
    • Paint the Kitchen Red says

      January 26, 2020 at 6:43 pm

      Yes, you hit the nail on the head 🙂 Give amazon a try.

      Reply
  8. NG says

    January 22, 2020 at 2:17 pm

    5 stars
    This was awesome! Definitely being added to the rotation in my home.

    Reply
    • Paint the Kitchen Red says

      January 22, 2020 at 9:39 pm

      Thank you – I’m glad you liked the recipe 🙂

      Reply
  9. Pamela says

    January 19, 2020 at 2:54 am

    4 stars
    I made this tonight and, though the flavor was there, the high heat from the IP separated my coconut milk and left a very thick layer of oil/ curdle so it was runny 🙁 is there a way to prevent this? I’m surprised a lot of people didn’t have the same problem

    Reply
    • Paint the Kitchen Red says

      January 21, 2020 at 9:38 am

      Pamela, what brand of coconut milk did you use? That can make a difference.

      Reply
  10. Eric Bernal says

    January 09, 2020 at 7:58 pm

    Hi, turned out great and tasted nice, but it was a bit thinner than what I am used to. How can you thicken up the green curry?

    Reply
    • Paint the Kitchen Red says

      January 09, 2020 at 9:53 pm

      Eric, what brand of coconut milk did you use? If you used the brands I recommend and full-fat, then you may want to purchase coconut cream next time. If you used another brand, then that’s the reason 🙂

      Reply
  11. Corley says

    December 29, 2019 at 11:34 am

    Can you use dried lime leaves vs fresh?

    Reply
    • Paint the Kitchen Red says

      December 29, 2019 at 6:17 pm

      Corley, you could use dried leaves. I like to buy fresh and freeze them. They last a long time! You can also add extra lime zest.

      Reply
  12. Rhonda Shechtman says

    November 30, 2019 at 4:51 pm

    5 stars
    I just made the Thai Green Curry Chicken recipe. It came out absolutely delicious. I didn’t use the green curry paste you recommended, which was a mistake. I had to add some chilli oil to get some kick to the dish, but the flavours were wonderful and it’s very simple to make.
    Thank you!

    Reply
    • Paint the Kitchen Red says

      November 30, 2019 at 6:47 pm

      Give the curry paste a try – you won’t go back. I get a bunch of cans and always have them on hand 🙂 Another tip is to save the bottle of the store-bought curry paste and put half the can of Maesri paste into the bottle and refrigerate (I only use 1/2 can usually). Thanks for your comment!

      Reply
      • Rhonda Shechtman says

        December 01, 2019 at 3:32 pm

        Thank you, great idea. A trip to the Asian market is definitely required. The grocery stores are much better than they used to be, but they don’t carry all the good brands.

        Reply
  13. Mohamed says

    November 04, 2019 at 4:16 pm

    Hi,

    We recently made your Thai red curry recipe and we loved it! Now we’re gearing up to make your Thai green curry, possibly with tofu but maybe with just veggies. If we arent using any protein that needs to be pressurized and only using just vegetables, should we throw all the ingredients into the instant pot on and still pressure cook for a shorter period of time? Or perhaps you have another suggestion? Thank you!

    Reply
    • Paint the Kitchen Red says

      November 04, 2019 at 4:44 pm

      Mohamed, I am in the process of making the green curry right now 🙂 If you’re doing just vegetables or tofu and veggies, you can probably just make this recipe in ‘Saute’ mode. Pressure cooking the veggies will make them kind of mushy, so I wouldn’t suggest it. If you’re using tofu, you can also pressure cook it for a minute or two if you’d like, instead of the 4 minutes.

      Reply
      • Mohamed says

        November 05, 2019 at 2:22 pm

        5 stars
        Wonderful! And how much tofu does this recipe call for?

        Reply
        • Paint the Kitchen Red says

          November 06, 2019 at 10:36 am

          I think you can put in as much as you’d like, but I would do about 1.5 cups.

          Reply
  14. Gauri Gopalakrishnan says

    November 01, 2019 at 8:51 pm

    5 stars
    That was an awesome and very authentic Green Thai Curry.
    Will no longer be ordering take out Thai food. I ordered the ingredients that you had recommended and they were bang on!
    Thank you!!1

    Reply
    • Paint the Kitchen Red says

      November 02, 2019 at 1:06 pm

      Oh, thank you so much, Gauri! I used to always want to go out for Thai, and these days it’s low priority because I make it easily at home 🙂

      Reply
  15. Amy says

    October 15, 2019 at 6:39 pm

    I’m new to cooking Thai food. I’m curious as to why coriander and cumin are added. Aren’t spices already added into curry paste? Would this recipe still work without adding these two spices?

    Reply
    • Paint the Kitchen Red says

      October 16, 2019 at 6:48 pm

      Amy, when I make this recipe on the stovetop, I don’t add the extra spices. I do add extra spices when pressure cooking because I find that the spices are a bit dulled upon pressure cooking. It isn’t absolutely necessary.

      Reply
  16. Lisa says

    September 18, 2019 at 8:16 am

    Is this curry paste that you use spicy? We are not a spicy family but love the flavor of green curry. I also have green curry powder, could I use that instead?

    Reply
    • Paint the Kitchen Red says

      September 18, 2019 at 7:07 pm

      Lisa, yes it’s spicy. I would add 1/2 the quantity and/or more coconut milk. I’ve never tried the powder so I can’t help there, sorry!

      Reply
  17. Daphne Ruck says

    August 31, 2019 at 7:33 pm

    5 stars
    This was FANTASTIC and easy!!! Just curios… what is red in the photos? Red peppers?

    Reply
    • Paint the Kitchen Red says

      August 31, 2019 at 7:53 pm

      Thanks a lot, Daphne! Yes, red bell peppers. They make the dish look a bit less…. green and more photo-friendly 🙂

      Reply
  18. Frances S. says

    August 22, 2019 at 8:27 pm

    5 stars
    This was so easy and delicious to make with an Instant Pot! I subbed zucchini for eggplant and doubled the entire recipe and it came out amazing. The Maesri Green Curry Paste already has a spice to it so it really kicked the curry up a notch. Now, my hubby and I have leftovers for the next few days 🙂 Thank you for a great recipe.

    Reply
    • Paint the Kitchen Red says

      August 26, 2019 at 9:59 am

      Frances, thank you for your comment! You are most welcome and I’m so glad you like the recipe 🙂

      Reply
    • Victoria says

      May 18, 2020 at 2:20 pm

      5 stars
      This is my go to recipe and we have it at leat 2-3 times a month if not more! Definitely have to use the better quality coconut milk or the sauce will be very thin and a bit oily!
      I usually make it with chicken in the IP and then when the sauce is done transfer some to a separate pan and cook off some prawns for my husband.
      Can not recommend it enough! Would never order in again!!

      Reply
      • Paint the Kitchen Red says

        May 18, 2020 at 4:03 pm

        Prawns sound like a nice addition! Thanks for sharing and for your comment.

        Reply
  19. Dave says

    August 20, 2019 at 9:15 am

    5 stars
    This recipe turned out very well. Since my wife does not like overly spicy food, I only used 2 tablespoons of the Maesri green curry paste. That turned out to be just the right amount of heat and flavor for us. Otherwise I did not see any need to change the recipe and would not change it the next time I make it. I enjoy Neena’s website.

    Reply
    • Paint the Kitchen Red says

      August 20, 2019 at 10:45 am

      Thanks, Dave! I’m so glad you liked the recipe and even more glad that you’ve found my website to be helpful 🙂

      Reply
  20. Gauri says

    August 16, 2019 at 9:53 am

    5 stars
    Awesome and authentic recipe!

    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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