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Shilpa

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 simmered in a rich and creamy green sauce.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: Asian, Thai
Calories: -1
Ingredients Method

Ingredients
  

  • 1.5 tbsp oil of choice
  • 1/2 cup onion, chopped
  • 1 tsp ginger garlic paste  (either freshly minced in equal quantities or store bought)
  • 4 oz Thai green curry paste  (Thai kitchen brand or of choice)
  • 13.6 oz coconut milk can (unsweetened)  (Thai kitchen brand or of choice)
  • 1/2 red bell pepper sliced into long strips
  • 1/2 cup carrots (roughly 6 to 8 baby carrots chopped into 2 inch pieces)
  • 1/2 cup green beans (frozen or fresh chopped into 4 inch pieces)
  • 2 to 3 serrano peppers, small (optional)
  • 1.5 pounds, chicken, boneless (breast or thigh)
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 2 tsp brown sugar
  • 6 basil leaves (roughly chopped)
  • 2 tbsp cilantro leaves (finely chopped)
  • 2 tbsp cashew nuts (roasted and salted)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Method
 

Prep
  1. Chop the bell peppers into thin long strips.
  2. 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. Chop the carrots to 2 inch cubes and the green beans to 4 inch pieces.
  3. Chop the onions finely. Roughly chop the cilantro and basil leaves.
  4. Slit the serrano peppers into two halves lengthwise.
  5. Chop the chicken to 1-inch cubes.
Cook
  1. Select sauté on the instant pot and adjust to normal. Add oil to the pot.
  2. When the oil is hot, add onions, chicken, and ginger garlic paste. Sauté and stir for 2 minutes until the chicken is no longer pink.
  3. Stir in the 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.
  4. 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.
  5. Select sauté. 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.