The chicken is prepared fast and simply in your Instant Pot and has a creamy green coconut curry sauce with just the proper amount of heat. It tastes great when eaten with rice.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- For more of a kick, you can double the jalapeno and add an additional tablespoon of curry paste.
Nutrition Facts
| Calories | 427 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 21 g |
| Sodium | 1088 mg |
| Sugars | 7 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I made the curry paste from scratch, which added to the fun. It all turned out great, but 3 TBSP is not enough in this recipe (I doubled it). Per another reviewer’s comments, the prep time is easily double what’s estimated. The only other recommendation is to scale this up – it was popular enough that it doesn’t go too far!
I rated this 5 stars for the methodology and the base ingredients, This is convenient to make with an instapot, more readily available ingredients and the flavor profile. I usually would not like to rate a recipe when I strayed so far from the published ingredients. But, I had a lot of garden vegetables coming in, so I used what I had: Yellow pepper, yellow squash (8 oz), and a spinach-like hybrid (6 oz). I also cut up 3 medium red potatoes because I was not planning to serve this with rice. This turned out great! The funny thing is, the yellow squash melted into the broth, you could not even detect the squash. The spinach-like leaves were added at the end when you saute, per instructions.
Excellent dish! We added bamboo, and baby corn, and substituted fresh Thai basil for the dry basil and fresh red Thai pepper for the jalapeño. Expect to spend well over 10 minutes for prep time though (more like 20-25) but it is well worth the effort. Searching out all fresh organic ingredients is also worth the extra effort.
This isn’t a restaurant quality meal but this is going to be the best and easiest at home Thai curry you’re going to make at home. The recipe is super simple and the flavor is so good. I added some baby corn and served over jasmine rice. Next time I will sub the cilantro for some Thai basil. I’ll be making this again!
Used lactaid instead of coconut milk sautéed in pan served with garlic ginger rice