Instant Pot Thai Green Curry Chicken
"Taken from paintthekitchenred.com. Can turn out a bit spicy depending on the curry paste you choose. I recommend Mae Ploy."
photo by DeliciousAsItLooks
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 6 tablespoons thai green curry paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 onion, sliced
- 2 (14 ounce) cans coconut milk
- 2 lbs cubed chicken breasts
- 1⁄2 cup chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 green bell pepper, julienned
- 1 zucchini, julienned
- 2 cups fresh green beans, trimmed
- 1 (14 ounce) can bamboo shoots
- 4 keffir fresh lime leaves
- 1⁄2 cup Thai basil
- add chicken, broth, fish sauce, and lime juice
directions
- In your instant pot, saute curry paste with spices for 30 seconds, until fragrant.
- Add onion and saute a couple of minutes.
- And coconut milk, chicken, broth, fish sauce, and lime juice. Seal cooker, bring to pressure, and cook 4 minutes.
- Do a quick release. Add bell pepper, zucchini, green beans, and bamboo shoots. Saute for about 5 minutes or until veggies reach your desired level of tenderness.
- Add lime leaves and basil and serve with rice.
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Reviews
-
Very good! I've never had Thai Green Curry before and was very impressed with this recipe. I used Thai Kitchen brand of green curry paste and it wasn't too spicy. Make sure to serve with lots of basmati rice to soak up all of the delicious sauce!
RECIPE SUBMITTED BY
My favorite cookbook is The Essential Rice Cookbook.
