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Instant Pot Thai Green Curry Recipe Instant Pot Thai Green Curry Recipe


Instant Pot Thai Green Curry Recipe

Written by: Emily Smith

Discover a delicious Instant Pot Thai Green Curry recipe that's perfect for a quick and flavorful meal. This easy-to-follow recipe is a must-try for any curry lover!

Whipping up my Instant Pot Thai Green Curry is a breeze. Succulent chicken, vibrant veggies, all bathed in a creamy, spicy coconut sauce. It's a flavor-packed meal that never disappoints!

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Here's my go-to dish for those nights when I'm craving some serious flavor - spicy, creamy, Thai green curry cooked right in my Instant Pot. Imagine tender pieces of chicken and crunchy vegetables simmering in a heavenly coconut milk infused with green curry paste. This recipe packs a punch and gets your taste buds tingling. Give it a whirl, and you'll see, once you start, there's no stopping!

Ingredients for Thai Green Curry in the Instant Pot

  • Chicken: Protein base for the curry, adds flavor and texture, absorbs the curry sauce well, a staple in Thai cuisine.
  • Coconut milk: Creamy base, balances the spiciness of the curry, adds richness and depth of flavor, essential in Thai cooking.
  • Green curry paste: Signature flavor, provides the curry's heat and depth, a blend of herbs and spices, convenient and flavorful.
  • Red bell pepper: Adds sweetness and crunch, vibrant color, complements the curry's flavors, rich in vitamin C and antioxidants.
  • Green beans: Adds crunch and freshness, balances the richness of the curry, a good source of fiber and vitamins.

One interesting fact about this instant pot thai green curry recipe is that you can customize the level of spiciness by adjusting the amount of green curry paste you use. This allows you to tailor the dish to your preferred heat level, making it perfect for those who enjoy a milder or spicier curry.

Essential Tools for Making This Instant Pot Curry

  • Instant Pot: Essential for pressure cooking the curry quickly and efficiently.
  • Spatula: Needed for stirring and sautéing ingredients in the Instant Pot.

Common Questions About Making Instant Pot Thai Green Curry

Can I use a different protein instead of chicken in this recipe?
Yes, you can substitute chicken with tofu, shrimp, beef, or vegetables to suit your preferences.
Is green curry paste spicy?
Green curry paste can be spicy, but the level of heat can vary between brands. Adjust the amount according to your spice preference.
Can I use light coconut milk instead of full-fat coconut milk?
You can use light coconut milk, but the curry may be less creamy. Full-fat coconut milk will give a richer flavor and texture.
How long does it take to cook this curry in the Instant Pot?
The curry cooks under high pressure for 5 minutes in the Instant Pot, but factor in additional time for the pot to come to pressure.
Can I freeze the leftovers of this curry?
Yes, you can freeze the leftover curry in an airtight container for up to 3 months. Reheat gently on the stovetop or in the microwave before serving.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes


  • 1 lb chicken, sliced
  • 1 can (14 oz) coconut milk
  • 2 tbsp green curry paste
  • 1 red bell pepper, sliced
  • 1 cup green beans
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp vegetable oil
  • Fresh basil leaves for garnish


  1. Set the Instant Pot to sauté mode and heat vegetable oil.
  2. Add green curry paste and cook for 1 minute.
  3. Add chicken and cook until browned.
  4. Pour in coconut milk, fish sauce, and brown sugar. Stir well.
  5. Add red bell pepper and green beans.
  6. Close the Instant Pot lid and set to high pressure for 5 minutes.
  7. Quick release the pressure and open the lid.
  8. Serve the curry over rice and garnish with fresh basil leaves.

Nutritional value:

Per Serving in Calories: 380 kcal | Carbohydrates: 10 g | Protein: 25 g | Total Fat: 28 g | Saturated Fat: 20 g | Trans Fat: 0 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 70 mg | Sodium: 650 mg | Dietary Fiber: 3 g | Sugar: 5 g | Calcium: 60 mg | Potassium: 500 mg | Iron: 3 mg | Vitamin A: 200 µg | Vitamin C: 30 mg

Prep and Storage Tips for Thai Green Curry

Make Ahead Instructions

  • Cook the green curry as directed in the recipe.
  • Let the curry cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

  • Cook the green curry as directed in the recipe.
  • Allow the curry to cool down.
  • Transfer to a freezer-safe container or bag.
  • Label with the date and store in the freezer for up to 3 months.

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