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How to Make Instant Pot Thai-Style Green Curry Chicken - A Step-by-Step Guide

Thai-style green curry is a classic and beloved dish in Thai cuisine. It's known for its aromatic flavors and vibrant green color, thanks to the use of fresh herbs and spices like lemongrass, galangal, and Thai basil. This Instant Pot version of the dish brings all the authentic flavors of traditional Thai green curry, but with the convenience and speed of using a pressure cooker.

In this recipe, we'll be making a delicious green curry chicken that's packed with tender chicken, crisp ...

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Ingredients

  • 1 (13.5 ounce) can coconut milk
  • ¼ cup chicken broth
  • 3 tablespoons green curry paste
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • ½ teaspoon dried basil
  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken thighs, chopped into bite-sized pieces
  • 1 lime, zested
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 6 ounces snow peas
  • 1 red bell pepper, cut into thin strips
  • ¼ cup chopped cilantro

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Additional Time: 5 mins
  • Total Time: 40 mins
  • Servings: 4

  • Mix coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil in a bowl with a whisk until smooth. Set aside.
  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil in the pot. Add chicken and saute, stirring occasionally until browned, 3 to 4 minutes. Add lime zest, ginger, garlic, and jalapeno to the pot and cook, stirring, for 1 minute. Press Cancel.
  • Pour coconut curry mixture into the pot and stir well with a wooden spoon, scraping to loosen any browned bits from the bottom. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build before the cooking time begins.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the Saute function once more. Add snow peas and bell pepper and cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.

    • Nutrition

    427 cal.

    • Total Fat: 38g
    • Saturated Fat: 21g
    • Cholesterol: 69mg
    • Sodium: 1088mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 27g
    • Vitamin C: 69mg
    • Calcium: 62mg
    • Iron: 6mg
    • Potassium: 568mg

    Categories

    Main recipes
    Asian recipes
    Instant pot recipes
    Thai recipes
    Curry recipes