Here’s a list of all the ingredients for an **Instant Pot Thai-Style Green Curry Chicken**, formatted with SEO-friendly keywords to help you rank better:
- **1.5 lbs boneless, skinless chicken thighs** (or chicken breast for a leaner option)
- **2 tbsp Thai green curry paste** (use store-bought or homemade for authentic flavor)
- **1 can (13.5 oz) coconut milk** (full-fat for creamier texture)
- **1 cup chicken broth** (low-sodium for better control of saltiness)
- **1 red bell pepper**, sliced (adds color and sweetness)
- **1 green bell pepper**, sliced (for a fresh, crunchy texture)
- **1 medium zucchini**, sliced (optional, for added veggies)
- **1 small onion**, thinly sliced (yellow or white for sweetness)
- **1 tbsp fish sauce** (essential for authentic Thai flavor)
- **1 tbsp brown sugar** (or palm sugar for traditional taste)
- **1 tbsp lime juice** (freshly squeezed for tanginess)
- **1-2 Thai chili peppers**, sliced (optional, for extra heat)
- **1 cup fresh basil leaves** (Thai basil preferred for authentic flavor)
- **1-inch piece of fresh ginger**, minced (adds warmth and spice)
- **1 stalk lemongrass**, bruised (optional, for extra fragrance)
- **Steamed jasmine rice** (for serving, optional but recommended)
### Optional Garnishes:
- **Fresh cilantro leaves** (for a pop of color and freshness)
- **Lime wedges** (for serving)
- **Chopped peanuts** (for added crunch)
This **Instant Pot Thai Green Curry Chicken** recipe is packed with bold flavors, aromatic spices, and creamy coconut milk, making it a perfect weeknight dinner or meal prep option. Enjoy this easy, one-pot dish with fragrant jasmine rice for a complete Thai-inspired meal!
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Steps
# How to Make Instant Pot Thai-Style Green Curry Chicken: A Flavorful and Easy Recipe
If you're craving a quick, aromatic, and authentic Thai-style green curry chicken, your Instant Pot is the perfect tool to create this delicious dish in no time. Packed with bold flavors, tender chicken, and creamy coconut milk, this recipe is a crowd-pleaser. Follow these detailed steps to make the perfect Instant Pot Thai green curry chicken.
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## **Ingredients for Instant Pot Thai Green Curry Chicken**
- 2 tbsp Thai green curry paste (adjust for spice preference)
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- 1 cup chicken broth or water
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup bamboo shoots (optional)
- 1-2 tbsp fish sauce (or soy sauce for a vegetarian option)
- 1 tbsp palm sugar or brown sugar
- 1-2 kaffir lime leaves (optional, for authentic flavor)
- 1 cup Thai basil leaves (or regular basil)
- 1 tbsp vegetable oil
- Cooked jasmine rice (for serving)
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## **Step-by-Step Instructions**
### **Step 1: Sauté the Curry Paste**
1. Set your Instant Pot to **"Sauté" mode** and heat 1 tbsp of vegetable oil.
2. Add **2 tbsp Thai green curry paste** and sauté for 1-2 minutes until fragrant. This step enhances the flavor of the curry.
### **Step 2: Cook the Chicken**
1. Add the **chicken pieces** to the pot and stir to coat them evenly with the curry paste.
2. Cook for 2-3 minutes until the chicken is lightly browned on the outside.
### **Step 3: Add Liquids and Seasonings**
1. Pour in **1 can of coconut milk** and **1 cup of chicken broth**. Stir well to combine.
2. Add **1-2 tbsp fish sauce** and **1 tbsp palm sugar** to balance the flavors.
3. Toss in **kaffir lime leaves** (if using) for an authentic Thai aroma.
### **Step 4: Pressure Cook**
1. Secure the Instant Pot lid and set the valve to **"Sealing."**
2. Select **"Pressure Cook"** or **"Manual" mode** and set the timer for **8 minutes** on high pressure.
### **Step 5: Quick Release and Add Vegetables**
1. Once the cooking time is complete, perform a **quick release** by turning the valve to **"Venting."**
2. Open the lid and add the **onion, red bell pepper, zucchini, and bamboo shoots.** Stir to combine.
### **Step 6: Simmer and Finish**
1. Set the Instant Pot to **"Sauté" mode** again and let the curry simmer for 3-5 minutes until the vegetables are tender but still crisp.
2. Stir in **Thai basil leaves** for a fresh, aromatic finish.
### **Step 7: Serve and Enjoy**
1. Serve the Thai green curry chicken over steamed **jasmine rice** for a complete meal.
2. Garnish with extra basil leaves or a squeeze of lime juice for added brightness.
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## **Tips for the Best Thai Green Curry Chicken**
- Use **full-fat coconut milk** for a rich and creamy texture.
- Adjust the **spice level** by adding more or less green curry paste.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
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## **Why You’ll Love This Recipe**
This Instant Pot Thai green curry chicken is a **quick, flavorful, and healthy meal** that’s perfect for busy weeknights. The combination of tender chicken, vibrant vegetables, and aromatic spices makes it a standout dish. Plus, the Instant Pot ensures the chicken is perfectly cooked and infused with all the delicious flavors of Thai cuisine.
Try this recipe today and bring the taste of Thailand to your dinner table!
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**Keywords:** Instant Pot Thai green curry chicken, Thai green curry recipe, easy Thai curry, Instant Pot chicken curry, Thai green curry with coconut milk, quick Thai dinner ideas.
**Meta Description:** Learn how to make Instant Pot Thai-style green curry chicken with this easy recipe. Perfectly tender chicken, creamy coconut milk, and aromatic spices come together for a quick and flavorful meal.