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Craving Thai cuisine but short on time? Let me share my go-to Instant Pot green curry recipe that's become a family favorite. This dish packs a punch of flavor, combining tender chicken with crisp veggies in a creamy, spicy sauce. Best part? It's ready in under 30 minutes! Perfect for busy weeknights or impressing guests without breaking a sweat. Trust me, once you try this one-pot meal, you'll never go back to takeout. Grab your pressure cooker and let's whip up some mouthwatering curry!
Ingredients for Delicious Green Curry
- Chicken breast: Lean protein that adds heartiness and texture to the dish without overpowering the flavors of the curry.
- Coconut milk: Creamy base that provides richness and balances the spiciness of the curry paste, creating a luscious sauce.
- Chicken broth: Adds depth of flavor and helps to create a flavorful broth for the curry to simmer in.
- Green curry paste: Signature ingredient that infuses the dish with aromatic spices and vibrant green color, defining the curry's flavor profile.
- Red bell pepper: Sweetness and crunch that contrasts the creamy curry, adding a pop of color and freshness to the dish.
- Zucchini: Delicate vegetable that absorbs the flavors of the curry, contributing a soft texture and subtle taste to the dish.
- Green beans: Adds a crisp texture and fresh flavor to the curry, enhancing the overall vegetable medley in the dish.
- Fish sauce: Umami-rich condiment that boosts the savory notes of the curry, adding depth and complexity to the overall taste.
- Brown sugar: Balances the heat of the curry paste and enhances the natural sweetness of the coconut milk, creating a harmonious flavor.
Read more: Instant Pot Thai Green Curry Recipe
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Essential for pressure cooking the curry quickly and efficiently.
- Spatula: Needed for stirring the ingredients and scraping the bottom of the pot to prevent burning.
Instant Pot Green Curry Recipe: A Simple Delight
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 lb chicken breast sliced
- 1 can coconut milk 14 oz
- 1 cup chicken broth
- 2 tbsp green curry paste
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 cup green beans
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Fresh basil leaves for garnish
Read more: Instant Pot Kadhi Recipe: A Simple Delight
Instructions:
- Set the Instant Pot to sauté mode and add the green curry paste. Cook for 1 minute.
- Add the chicken and cook until browned.
- Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.
- Close the lid, set to high pressure for 5 minutes, then quick release.
- Add the vegetables and cook on sauté mode for 3-4 minutes until tender.
- Serve hot, garnished with fresh basil leaves.
Notes:
Nutrition value:
Keywords:
Tips for Making Green Curry Ahead of Time
Make Ahead Instructions
- Cook the green curry as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or in the microwave before serving.
Freezing Instructions
- Cool the green curry completely before freezing.
- Transfer to a freezer-safe container or resealable bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Green curry paste in this recipe is made from a blend of green chilies, lemongrass, kaffir lime leaves, and other aromatic ingredients. It adds a unique and vibrant flavor to the dish.
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