Chicken Thai Green Curry – Instant Pot Curry

This Chicken Thai Green Curry – Instant Pot Curry is a fragrant and flavorful one-pot dish that is my favorite to eat at home.  This curry is loaded with wholesome vegetables and chicken pressure cooked in a rich and creamy green sauce.

What ingredients do I need for this Chicken Thai Green Curry – Instant Pot Curry?

Green curry paste: As for me, for the curry paste I usually buy the Thai Kitchen brand, which is in little glass jars that you can find at your local grocery store in the Asian aisle.

Additionally, good-quality unsweetened coconut milk is important, too; I like the Thai Kitchen brand. In my opinion, do not buy the lite coconut milk. The regular unsweetened coconut milk makes the curry creamy.

Fish sauce:

As for me, I use the Thai Kitchen brand fish sauce. Can I eliminate the fish sauce? Certainly! You can eliminate this if you are a vegetarian.

Serrano pepper: This is totally optional. Everyone has different preferences for spice and heat. I have added 2 Serrano peppers to spice the curry up. My 8-year-old wasn’t at all phased out by the spice levels, but we like spicy food. You can totally eliminate Serrano peppers if you don’t like spicy food. For medium heat throw in one.

Carrots: I used baby carrots since I had those in my refrigerator. I diced them into 2-inch pieces. You can use regular carrots instead of baby carrots as well. All you need to do is dice them into 2-inch pieces.

Green Beans: I use frozen green beans. There is no need to thaw them. You can use fresh green beans as well. Just chop them into 4-inch pieces.

Bell peppers:

I used half of a red bell pepper. You can use green or yellow bell peppers if you prefer those. They need to be chopped into thin long strips.

Ginger garlic paste:

 I used the combined packaged ginger garlic paste available in Asian/ Indian stores. You can mince fresh ginger and garlic in equal quantities in case you don’t have the paste.

Other than the ingredients already mentioned you need onion, lime juice, brown sugar, basil leaves, fresh cilantro, salt, pepper, roasted/salted cashews, chicken breasts, and oil of choice.

How do I make this curry?

Prep: 

Firstly, chop the bell peppers into thin long strips. Then, cut around the stem and core of the bell pepper. Further, remove and discard the core. Furthermore, trim the white membrane from inside the pepper and chop them into long strips.

Next, chop the onions finely. Roughly chop the cilantro and basil leaves.

Slit the Serrano peppers into two halves lengthwise.

Chop the chicken to 1-inch cubes.

Cook-

First, select sauté on the instant pot and adjust to normal. Second, add oil to the pot. When the oil is hot, add onions, chicken, and ginger garlic paste. Third, sauté and stir for 2 minutes until the chicken is no longer pink. Further, stir in green curry paste and let it sauté for about a minute. Stir in the coconut milk and let it thicken will take about 2 to 3 minutes. Keep stirring. Further, secure the lid on the pot. Furthermore, select manual and cook at high pressure for 5 minutes. When cooking is complete, use quick pressure release to depressurize.

Then select sauté. Moreover, stir in the red bell pepper, carrots, green beans (frozen or fresh chopped into 4-inch pieces), serrano peppers, fish sauce, lime juice, brown sugar, basil leaves, cilantro, and cashews. Add salt and pepper. Let it sauté for a 2 to 3 minutes until the veggies are soft. Press cancel and transfer in a serving bowl.

Finally, serve hot over Jasmine rice.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other recipes:

Thai Green Tofu Curry

Instant Pot Easy Thai Red Chicken Curry

Kala Chana Salad – Instant Pot Chickpea Chaat