Instant Pot Thai Green Curry with Chicken
Servings: 6
Calories: 211 kcal
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.
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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
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