Easy Thai Green Curry with Chicken

Hands down, this Thai green curry with chicken is one of my top 5 go-to comfort dishes. It’s ready in a matter of minutes, and all the veg prep can be done while the pressure cooker is coming up to temp. Super simple and delicious." Recipe Notes: * You can replace the chicken breast with chicken leg if preferred.

Difficulty

Easy

Keywords

6 servings, bamboo shoots, boneless, carrot thinly sliced, chicken stock, coconut milk, coconut sugar, cook 25 min, coriander seeds, easy, fish sauce, fresh cilantro chopped, green bell pepper, Instant Pot Culinary Team, jasmine rice as needed cooked, julienned, kaffir lime leaves, lime juiced, olive oil, prep 15 min, red bell pepper as needed, skinless chicken breast, thai basil, thai green curry paste, white peppercorns, yellow onion

Prep Time

15 min

Cook Time

25 min

Servings

6 Servings

Ingredients

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

Instructions

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.