Imagine a restaurant-quality Thai green curry that's ready in just 25 minutes, bursting with vibrant flavors, and so easy that even a novice cook can master it. This Instant Pot Green Curry is your ticket to an authentic Thai culinary experience without spending hours in the kitchen. Creamy coconut milk, aromatic green curry paste, and tender chicken come together in a magical one-pot wonder that will transport you straight to the bustling streets of Bangkok.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 can coconut milk
- 2 tablespoons green curry paste
- 1 pound chicken breast, cubed
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh basil for garnish
Instructions
- Prepare all ingredients by cubing chicken breast, slicing bell pepper, and separating broccoli florets.
- Turn on Instant Pot and select the "Sauté" function. Add 2 tablespoons of green curry paste and stir for 30 seconds to release aromatics.
- Pour in half of the coconut milk and stir to combine with curry paste, creating a smooth base sauce.
- Add cubed chicken breast to the pot, stirring to coat evenly with the curry mixture.
- Pour remaining coconut milk, fish sauce, and lime juice over the chicken. Stir gently to combine all ingredients.
- Close the Instant Pot lid, set valve to sealing position, and select "Manual" or "Pressure Cook" mode for 8 minutes at high pressure.
- Once cooking completes, perform a quick release of pressure by carefully turning the valve.
- Open lid and add broccoli florets and sliced bell peppers. Close lid and let sit for 2-3 minutes to slightly steam vegetables.
- Taste and adjust seasoning if needed, adding more fish sauce or lime juice for balance.
- Serve hot over steamed rice, garnishing with fresh basil leaves.
Tips
- Choose Quality Curry Paste: Not all green curry pastes are created equal. Opt for authentic Thai brands like Mae Ploy or Aroy-D for the most genuine flavor profile.
- Customize Your Protein: While this recipe uses chicken breast, feel free to substitute with shrimp, tofu, or beef to suit your preference.
- Control the Heat: Green curry paste can vary in spiciness. Start with less and add more if you prefer a spicier dish. You can always add heat, but you can't take it away!
- Fresh Herbs Matter: Use fresh Thai basil if possible. It adds an incredible authentic touch that dried herbs can't replicate.
- Rice Pairing: Serve over jasmine rice for the most traditional experience. The rice will soak up the delicious curry sauce perfectly.
- Quick Release is Key: When cooking chicken in the Instant Pot, always do a quick release to prevent overcooking and maintain tender meat.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 30g
Fat: 24g
Saturated Fat: 16g
Cholesterol: 85mg
