For a milder curry, remove the seeds and membranes from the jalapeño before mincing. If you prefer a spicier dish, leave some of the seeds in. Feel free to add other vegetables such as bamboo shoots, water chestnuts, or eggplant for added texture and flavor. The cooking time may vary slightly depending on your Instant Pot model. Always ensure the chicken is cooked through before serving. For a richer flavor, use full-fat coconut milk. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Instant Pot Thai-Style Green Curry Chicken
-
PREP TIME10 mins
-
COOK TIME25 mins
-
TOTAL TIME40 mins
-
SERVING4 People
-
VIEWS20
Embark on a culinary adventure with this Instant Pot Thai Green Curry Chicken. Tender chicken pieces swim in a luscious, fragrant green coconut curry, infused with the perfect balance of spice and sweetness. A quick and effortless way to transport your taste buds to the heart of Thailand!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate15 g
-
Cholesterol69 mg
-
Fiber3 g
-
Protein27 g
-
Saturated Fat21 g
-
Sodium1088 mg
-
Sugar7 g
-
Fat38 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a mixing bowl, whisk together the coconut milk, chicken broth, green curry paste, soy sauce, fish sauce, brown sugar, and dried basil until smooth. Set aside. (5 minutes)
02
StepTurn on your Instant Pot and select the 'Sauté' function. Heat the vegetable oil in the pot. Add the chicken and sauté, stirring occasionally, until browned. (3-4 minutes)
03
StepStir in the minced jalapeño, garlic, lime zest, and grated ginger. Cook and stir for another minute until fragrant. Press 'Cancel' to stop the 'Sauté' function. (1 minute)
04
StepPour the coconut curry mixture into the pot, using a wooden spoon to scrape any browned bits from the bottom. This adds depth of flavor! Close and lock the Instant Pot lid. Select 'High Pressure' and set the timer for 6 minutes. Allow 10 minutes for the pressure to build. (17 minutes)
05
StepOnce the cooking time is complete, carefully release the pressure using the quick-release method. Unlock and remove the lid. (5 minutes)
06
StepSelect the 'Sauté' function again. Add the snow peas and red bell pepper to the pot. Cook until the vegetables are crisp-tender. Press 'Cancel'. (3-4 minutes)
07
StepGarnish generously with chopped cilantro before serving. Enjoy with steamed rice for a complete and satisfying meal!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Kamron Kautzer
Jul 1, 2025I added a can of diced tomatoes and it was delicious!
Jamel Murray
Jun 19, 2025This is better than takeout!
Salvador Kertzmann
May 21, 2025I was a little hesitant about the fish sauce, but it really adds a depth of flavor to the curry.
Abbie Okon
May 19, 2025Definitely adding this to my regular rotation.
Lane Kuphal
May 15, 2025The perfect weeknight meal. I love how customizable it is with different vegetables.
Alaina Franecki
May 11, 2025This recipe is amazing! So easy and flavorful. My family loved it!
Makenna Waters
May 11, 2025I've made this several times now, and it's always a hit. The Instant Pot makes it so quick to prepare.