Green Chicken Curry (Instant Pot)
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
8 mins
-
Total Time
28 mins
-
Servings
6 servings
-
Calories
488 kcal
-
Course
Main Course
-
Cuisine
Thai
Green Chicken Curry (Instant Pot)
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Use a pressure cooker to make the easiest, most delicious Thai chicken curry in under 30 minutes.
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Ingredients
- 1 ½ pounds chicken thigh boneless
- 1 small onion
- 1 red bell pepper
- 1 green bell pepper
- 2 small zucchini
- 3-4 cloves garlic minced
- 8-10 kaffir lime leaves
- 1 teaspoon coconut oil or vegetable oil
- 4 ounce green curry paste
- 2 tablespoon fish sauce
- 2 tablespoons palm sugar or 1 ½ tb brown sugar
- 14 ounce coconut milk can
- 1 cup bamboo shoot drained, canned
- ½ cup basil leaves or sweet basil, Thai variety
- 1 tablespoon cornstarch optional
- 1 tablespoon lime juice optional
Instructions
- Prep work: Cut the chicken into 1-inch chunks. Peel the onion and remove the bell pepper seeds. Chop the onion, bell peppers, and zucchini into roughly 1-inch chunks. Keep them separate to add at different times. Mince the garlic. Crush the kaffir lime leaves in your hand to release the oils. Drain the bamboo shoots.
- Set a large 6+ quart Instant Pot to Sauté. Add the coconut oil, chopped onions, minced garlic, and kaffir lime leaves. Sauté for 2 minutes to soften. Deglaze the bottom of the pot with ¼ cup water.
- Add in the curry paste, fish sauce, palm sugar, and coconut milk. Stir well. Then mix in the chopped chicken.
- Lock the lid into place. Set the Instant Pot on Pressure Cook High for 4 minutes. Once the timer goes off, perform a quick release. When the steam button drops it is safe to open the IP.
- Set the IP back on Sauté. Stir in the bell peppers and bamboo shoots. Simmer for 2 minutes.
- If the sauce seems thin, you can toss the zucchini chunks in 1 tablespoon of cornstarch to thicken the sauce. (This is often dependent on the thickness of the coconut milk and the moisture in the veggies.) Stir in the zucchini chunks. Simmer another 1-2 minutes. Then stir in the Thai basil.
- Taste. Add fresh lime juice if desired. Serve with a side of white rice, cauliflower rice, or broccoli rice.
Notes
- Stovetop Instructions:Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
- Move the veggies to the sides of the skillet and add the green curry paste. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, fish sauce, and sugar. Stir to blend.
- Stir in the chopped chicken and bamboo shoots, then bring to a boil. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens.
- Stir occasionally. Add in the zucchini chunks. Simmer another 1-2 minutes. Remove from heat and stir in the basil leaves.
- Leftover curry will keep well for up to 3 days in the fridge. Allow it to cool to room temperature before transferring to an airtight container.
Nutrition Information
Show Details
Serving
1serving
Calories
488kcal
(24%)
Carbohydrates
18g
(6%)
Protein
23g
(46%)
Fat
37g
(57%)
Saturated Fat
20g
(100%)
Cholesterol
111mg
(37%)
Sodium
587mg
(24%)
Potassium
737mg
(16%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
4543IU
(91%)
Vitamin C
69mg
(77%)
Calcium
72mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 488kcal | 24% |
| Carbohydrates | 18g | 6% |
| Protein | 23g | 46% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 111mg | 37% |
| Sodium | 587mg | 24% |
| Potassium | 737mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 4543IU | 91% |
| Vitamin C | 69mg | 77% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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