Description
A creamy and fragrant Thai green curry made quickly in the Instant Pot, packed with tender chicken, vibrant vegetables, and rich coconut flavor.
Ingredients
Scale
- 500 grams chicken breast, cut into pieces
- 400 ml coconut milk
- 3 tablespoons Thai green curry paste
- 1 cup chicken broth
- 1 medium zucchini, sliced
- 1 large red bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 handful fresh basil leaves
- 1 lime, cut into wedges
- 2 cups cooked jasmine rice
Instructions
- Turn on Instant Pot to sauté mode and heat.
- Add oil, then sauté onion, garlic, and ginger until fragrant. Stir in curry paste.
- Pour in coconut milk and chicken broth, mix well.
- Add chicken and vegetables evenly.
- Seal and cook on high pressure for 5 minutes, then quick release.
- Stir in fish sauce, sugar, basil, and lime juice.
- Serve over jasmine rice.
Notes
- Use full-fat coconut milk for best texture
- Adjust curry paste for spice level
- Add extra broth if reheating
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
Keywords: instant pot thai green curry, easy thai curry, coconut curry chicken