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I'm absolutely obsessed with this instant pot Thai green curry recipe! It's become my go-to weeknight dinner when I'm craving something exotic yet comforting. Bursting with vibrant flavors, tender chicken, and crisp veggies, this dish transports me straight to Thailand without leaving my kitchen. Best part? It's ready in under 30 minutes! Trust me, once you try this curry, you'll never order takeout again. So grab your pressure cooker and let's whip up some magic!
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.
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.
Instant Pot Thai Green Curry Recipe
Equipment
- Instant Pot
- Spatula
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb chicken sliced
- 1 can coconut milk 14 oz
- 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
Instructions:
- Set the Instant Pot to sauté mode and heat vegetable oil.
- Add green curry paste and cook for 1 minute.
- Add chicken and cook until browned.
- Pour in coconut milk, fish sauce, and brown sugar. Stir well.
- Add red bell pepper and green beans.
- Close the Instant Pot lid and set to high pressure for 5 minutes.
- Quick release the pressure and open the lid.
- Serve the curry over rice and garnish with fresh basil leaves.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Thai Curry Recipe: Simple Steps
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.
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.
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