Instant Pot Thai-Style Green Curry Chicken

5.0
(5)
5 Reviews
2 Photos

This Thai-style chicken has a creamy green coconut curry sauce with just the right amount of spice, and is made quickly and easily in your Instant Pot. It is delicious served with rice.

Submitted by fabeveryday
Updated on July 13, 2024
close up view of Thai-Style Green Curry Chicken garnished with fresh herbs and served with white rice in a white bowl
2
Prep Time:
10 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
40 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 (13.5 ounce) can coconut milk

  • ¼ cup chicken broth

  • 3 tablespoons green curry paste

  • 2 tablespoons soy sauce

  • 1 tablespoon fish sauce

  • 1 tablespoon brown sugar

  • ½ teaspoon dried basil

  • 1 tablespoon vegetable oil

  • 1 pound skinless, boneless chicken thighs, chopped into bite-sized pieces

  • 1 lime, zested

  • 1 teaspoon grated fresh ginger

  • 2 cloves garlic, minced

  • 1 jalapeno pepper, seeded and minced

  • 6 ounces snow peas

  • 1 red bell pepper, cut into thin strips

  • ¼ cup chopped cilantro

Directions

  1. Mix coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil in a bowl with a whisk until smooth. Set aside.

  2. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil in the pot. Add chicken and saute, stirring occasionally until browned, 3 to 4 minutes. Add lime zest, ginger, garlic, and jalapeno to the pot and cook, stirring, for 1 minute. Press Cancel.

  3. Pour coconut curry mixture into the pot and stir well with a wooden spoon, scraping to loosen any browned bits from the bottom. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build before the cooking time begins.

  4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the Saute function once more. Add snow peas and bell pepper and cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.

Recipe Tip

For more of a kick, you can double the jalapeno and add an additional tablespoon of curry paste.

Nutrition Facts (per serving)

427 Calories
38g Fat
15g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 427
% Daily Value *
Total Fat 38g 49%
Saturated Fat 21g 106%
Cholesterol 69mg 23%
Sodium 1088mg 47%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 27g 55%
Vitamin C 69mg 76%
Calcium 62mg 5%
Iron 6mg 31%
Potassium 568mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.