Instant Pot Thai Green Curry Chicken
Dive into the vibrant flavors of Southeast Asia with this Instant Pot Thai Green Curry Chicken recipe! Ready in just 35 minutes, this dish combines tender chicken thighs with a fragrant, creamy sauce made from Thai green curry paste, coconut milk, and a perfect balance of fish sauce and brown sugar. Bright, colorful veggies like red bell peppers, zucchini, and carrots add a fresh crunch, while Thai basil infuses an authentic herbal aroma. Quick to prepare in your Instant Pot, this recipe is ideal for busy weeknights or whenever you’re craving restaurant-quality Thai food at home. Serve it over fluffy jasmine rice and garnish with lime wedges for a citrusy zing that ties everything together. With its rich flavors and speedy preparation, this one-pot wonder will become a family favorite!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 3 tablespoons Thai green curry paste
- 1 can (13.5 oz) Coconut milk
- 0.5 cup Chicken broth
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 1 large Red bell pepper, sliced
- 1 medium Zucchini, sliced into half-moons
- 1 medium Carrot, thinly sliced
- 1 can (8 oz) Bamboo shoots (optional)
- 0.25 cup Thai basil leaves, roughly chopped
- 2 cups Jasmine rice (for serving)
- 3 cups Water (for rice)
- 1 lime Lime wedges (for garnish)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Combine 2 cups of rice with 3 cups of water in your rice cooker or on the stovetop, and cook according to package instructions. Keep warm until ready to serve.
Set the Instant Pot to 'Sauté' mode and allow it to heat up. Add 2 tablespoons of cooking oil.
Add the Thai green curry paste to the pot and sauté for 1-2 minutes, stirring constantly, until fragrant.
Pour in the coconut milk and chicken broth, stirring until the curry paste is fully dissolved into the liquid.
Add the fish sauce, brown sugar, and chicken thighs to the pot. Stir to coat the chicken in the sauce.
Cancel the 'Sauté' mode. Secure the Instant Pot lid, set the pressure release valve to 'Sealing', and select 'Pressure Cook' (or 'Manual') on high pressure for 7 minutes.
While the chicken is cooking, prepare your vegetables by slicing the red bell pepper, zucchini, and carrot. Open and drain the bamboo shoots if you are using them.
When the cooking cycle is complete, carefully quick-release the pressure by moving the valve to 'Venting'. Once the pressure is fully released, open the lid.
Switch back to 'Sauté' mode. Add the sliced vegetables and bamboo shoots (if using) to the pot. Simmer for 3-5 minutes, or until the vegetables are tender but still vibrant.
Stir in the Thai basil leaves and turn off the Instant Pot.
Serve the green curry over warm jasmine rice and garnish with lime wedges on the side.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 61.4 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 365 mg | 28% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4406 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
