Easy Thai Green Curry with Chicken


  • ½ tsp coriander seeds
  • ¼ tsp white peppercorns
  • 3 tbsp Thai green curry paste
  • 2 tbsp olive oil
  • 14 oz coconut milk
  • 2 cup chicken stock
  • 5 Kaffir lime leaves
  • 3 tsp coconut sugar
  • 2 carrot thinly sliced
  • ½ cup Fresh cilantro chopped
  • 1 tbsp fish sauce
  • 1 Lime juiced
  • ¼ cup Thai basil
  • 8 oz bamboo shoots
  • 2 boneless, skinless chicken breast
  • 1 green bell pepper
  • 1 yellow onion
  • Red bell pepper as needed, julienned
  • Jasmine rice as needed cooked
  • Start by cutting the chicken breast into 1” x 1/2” pieces.
  • Select Sauté, Normal/Medium on the Instant Pot.
  • Using a spice grinder or mortar and pestle, crush the coriander seed and white peppercorn. If using a spice grinder for the spices, you’ll have better success grinding larger amounts, than just using what you need for the recipe.
  • When the pot is ready, add olive oil, spices, and green curry paste, and saute until fragrant, about 30-45 seconds, then press cancel.
  • Stir in coconut milk, stock, kaffir lime leaves, coconut sugar, and add chicken.
  • Pressure Cook on High for 4 Minutes. When the time is up, carefully quick release the pressure.
  • In the meantime prepare vegetables: trim the top and bottom of the bell pepper and slice into ⅛” wide strips.
  • For the onion, cut the butts, slice in half, and remove the outer layer and discard. Give a julienne cut, parallel to the vein of the onion (north/south).
  • Peel the carrots and slice on a diagonal bias into approximately 1/16” slices.
  • Once the pressure is released, hit Cancel and remove the lid.
  • Remove about 1 cup of the coconut broth and add to blender with chopped cilantro and blend until smooth and green, then return to pot.
  • Select Sauté, Normal/Medium again and add the veggies and bamboo shots along with fish sauce, fresh squeezed lime juice, and thai basil.
  • Serve warm over jasmine rice and garnish with fresh cilantro and julienned red bell pepper strips, if desired.
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