Instant Pot Thai Green Curry Chicken (Gang Kiew Wan Gai)
User Reviews
5
Instant Pot Thai Green Curry Chicken (Gang Kiew Wan Gai)
Description
Starting by sautéing Thai green curry paste with coconut oil, garlic, and shallots builds a fragrant base. Adding coconut milk, fish sauce, palm sugar, and kaffir lime leaves creates a complex curry sauce. The chicken quarters are cooked under high pressure in the sauce, tenderizing the meat and melding flavors quickly.
The curry has a creamy, slightly spicy taste with herbal brightness from the kaffir lime and Thai basil garnishes. Including eggplant and bamboo shoots adds texture contrast and vegetable components common in Thai cuisine.
This dish can be served with steamed rice to balance its richness. Adjust green curry paste amounts to control spiciness. Using full-fat coconut milk provides creaminess typical of Thai curries. Storage and reheating are straightforward since the curry keeps well refrigerated.
Different brands of Thai green curry paste and coconut milk vary in flavor and heat intensity. Tasting and adjusting these ingredients helps achieve desired balance. Thai eggplants can be swapped for regular eggplants if unavailable.
Ingredients
- 4 (~3.5lb) chicken quarters , separated into thighs and drumsticks
- 1 tablespoon (14g) coconut oil
- 2.5 - 3 tablespoons (37.5g – 45g) thai green curry paste
- 4 cloves (10g) garlic , crushed
- 1 (28g) shallot , roughly chopped
- 2 tablespoons (30ml) fish sauce
- 2/3 cup (167ml) coconut milk
- ¼ cup (63ml) chicken stock optional, unsalted
- 1 - 2 tablespoons (15g) palm sugar
- 3 kaffir lime leaves
- 8 - 12 Thai basil garnish, fresh leaves
Optional Ingredients:
- 6 (200g) eggplant halved (see notes, Thai variety
- 1 – 2 stalks bamboo shoot , sliced
- 70 grams spinach
- ¼ red bell pepper
Instructions
- Prepare Pressure Cooker: Heat up your pressure cooker over medium heat (Instant Pot: press Sauté button). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
- Sauté Thai Green Curry Paste: Add 1 tbsp (14g) of coconut oil and 2.5 - 3 tbsp Thai green curry paste into the pressure cooker. Sauté for 30 seconds until fragrant. Add chopped shallots and crushed garlic into the pressure cooker and sauté for another 1 ½ minute.
- Deglaze Pot: Pour ⅔ cup (167ml) coconut milk into the pressure cooker and fully deglaze the pot with a wooden spoon. Add in 2 tbsp (30ml) fish sauce, 1 tbsp (15g) palm sugar, and 3 kaffir lime leaves. You may want to add in ¼ cup (63ml) unsalted chicken stock to help it get up to pressure. It was fine for us to leave it out. Mix well.
- Pressure Cook Green Curry Chicken: Add the chicken into the pressure cooker. If you like your eggplants really soft, you can layer the Thai eggplants on top now. Close the lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Open the lid carefully.
- Add Remaining Ingredients: Set the chicken pieces aside in a large serving bowl. If you think the green curry is too oily, use an oil separator to remove 90% of the oil. Heat up your pressure cooker over medium heat (Instant Pot: press Cancel and Sauté). Add Thai eggplants and cook until desired firmness (for a few minutes). Stir in sliced bamboo shoots, 70g spinach, ¼ red bell pepper and let them cook for another minute.
- Taste & Adjust Seasoning: Taste the green curry and adjust seasoning with more fish sauce or palm sugar if necessary. Stir in 8 – 12 fresh Thai basil leaves.
- Serve: Place the vegetables and green curry in a large serving bowl with the chicken. Serve immediately over Jasmine rice.
Notes
- Adjust the amount of Thai green curry paste according to spice preference and brand differences.
- Use canned full-fat coconut milk, not refrigerated beverage types, for creaminess.
- If Thai eggplants are unavailable, substitute with regular eggplants as a good alternative.
- The curry keeps well refrigerated and flavors deepen after resting; reheat gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 5g | 2% |
| Protein | 38g | 76% |
| Fat | 46g | 71% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 220mg | 73% |
| Sodium | 656mg | 27% |
| Potassium | 570mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1188IU | 24% |
| Vitamin C | 2mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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