Instant Pot Green Thai Coconut Chicken Curry
Instant Pot Green Thai Coconut Chicken Curry is filled with delicious Thai flavor, and packed with veggies! Set it and forget it in the Instant Pot.
Ingredients
- 1 tbsp olive oil or avocado oil
- 1/2 large sweet onion diced
- 2 tsp chopped fresh ginger
- 1.5 lbs raw chicken breast chopped into bite sized pieces
- 3 tbsp green Thai curry paste
- 1 14 oz can of coconut milk full fat
- 1 tsp curry powder
- 2 tbsp coconut sugar*
- 1 tbsp fish sauce**
- 2 small zucchini diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1/2 cup sliced bamboo shoots (optional)
- 1/4 cup lime juice
- 1 small diced red chili pepper (optional)
- 2 tsp crushed red pepper (optional)
- 1/4 cup unsweetened shredded coconut
- 2 tbsp fresh cilantro or thai basil for garnish
Instructions
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Select the saute function on your Instant Pot. Once hot, coat the pot with oil. Now add onion and ginger. Stir and cook for 2-3 minutes.
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Poke a hole in the top of your canned coconut milk (the firm portion). Pour out the liquid in the coconut milk (save the cream portion for the end) and mix with curry paste, curry powder, coconut sugar (if using), and fish sauce. Select the cancel function, and add the chicken.
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Secure the lid on your Instant Pot, ensuring the valve is in the sealed position. Now select manual, cook on high pressure for 8 minutes.
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Use a quick release. Once steam is completely released, remove lid. Press cancel, then saute. Stir in zucchini and bell pepper, and let cook for 3-5 minutes or until veggies are softened. Now stir in the cream portion of the coconut milk.
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Select cancel or warm. Stir in lime juice, bamboo shoots (if using), and any pepper to add additional heat. Serve over rice, or cauliflower rice. Garnish with shredded coconut and cilantro or basil.
Recipe Notes
*Recipe can be made Whole30 by omitting the coconut sugar
**You can omit the fish sauce and use coconut aminos in it's place