Instant Pot Thai Green Curry

Chicken, Instant Pot June 21st, 2020
Prep Time
20 Min
Cook Time
15 Min
Serving
6 Cups

This Thai Green Curry is spicy and delicious! There are some specialty ingredients in this recipe that you may not have already stocked in the pantry if you don’t regularly cook Thai food but it’s worth making a special trip to the asian market for.

Ingredients

  • 3 Tbsp Maesri Thai green curry paste
  • 14 oz. coconut milk
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 lb boneless skinless chicken thighs, chopped into bite-size pieces
  • ¼ cup chicken broth
  • 2 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • 1 Tbsp lime juice
  • 1 cup snow peas
  • 1 cup carrots, sliced thin
  • ½ cup canned sliced bamboo shoots
  • 4 lime leaves
  • ¼ cup Thai basil leaves, chopped

Instructions

  1. On Instant Pot, select SAUTE and stir in green curry paste and ½ can of coconut milk for 1-2 minutes.
  2. Add coriander and cumin to coconut milk mixture and cook for 30 seconds.
  3. Press CANCEL to stop sauteing and stir in chicken, remaining coconut milk, and chicken broth.
  4. Place lid on Instant Pot, move valve to sealing position and set Instant Pot to PRESSURE COOK to 4 minutes.
  5. Quick release the pressure from the Instant Pot and open lid.
  6. Add in fish sauce, brown sugar, lime juice, carrots, bamboo shoots, and lime leaves.
  7. Select SAUTE and cook for 3-5 minutes.
  8. Add snow peas and cook with everything else for another 2-3 minutes, making sure to keep the bright green color and desire crispness.
  9. Stir in the chopped Thai basil leaves.
  10. Serve with Jasmine Rice.