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Instant Pot Thai Green Curry with Chicken: A Quick and Flavoursome Delight

If you’re looking for a dish that encapsulates the heart and soul of Thai cuisine, look no further than the irresistible Thai Green Curry with Chicken. This aromatic, vibrant dish is a favourite among many, and when prepared in an Instant Pot, it becomes both a time-saver and a culinary triumph. Perfect for weeknight dinners or special occasions, this recipe ensures that you can enjoy authentic Thai flavours from the comfort of your home.

The Allure of Thai Green Curry

Thai green curry, or Gaeng Khiao Wan, is celebrated for its unique blend of fresh herbs, spices, and rich coconut milk, all of which come together to create a delightful medley of flavours. The green colour predominantly comes from the green chillies used in the curry paste, which are balanced perfectly with fragrant basil, coriander, and lime. When paired with succulent pieces of chicken, the dish transforms into a comforting bowl of deliciousness that tantalises the taste buds.

The Instant Pot Advantage

The Instant Pot has revolutionised home cooking, especially for those with busy lifestyles. It allows for quicker cooking times without sacrificing flavour or texture. By using the pressure cooking function, you can achieve tender chicken and perfectly cooked vegetables in a fraction of the time it would take using traditional methods.

Ingredients

For a delicious Instant Pot Thai Green Curry with Chicken, you will need:

• For the Curry:

  • 1 tablespoon vegetable oil
  • 500g boneless chicken thighs, cut into bite-sized pieces
  • 400ml can of coconut milk
  • 2-3 tablespoons Thai green curry paste (adjust to taste)
  • 1 cup chicken broth (or stock)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar (or palm sugar)
  • 1 cup mixed vegetables (such as bell peppers, green beans, or courgettes)
• For Serving:
  • Fresh Thai basil leaves
  • Lime wedges
  • Cooked jasmine rice

Method

Step 1: Sauté the Chicken

1. Set your Instant Pot to the ‘Sauté’ mode and heat the vegetable oil.
2. Once hot, add the chicken pieces and lightly brown them for about 3-4 minutes. This step adds depth of flavour.

Step 2: Create the Curry Base

1. Stir in the Thai green curry paste, ensuring that it coats the chicken evenly. Sauté for an additional minute to release the aromas.
2. Pour in the coconut milk and chicken broth, then add the fish sauce and brown sugar. Mix well, allowing the ingredients to meld together.

Step 3: Pressure Cook

1. Close the Instant Pot lid and set the valve to ‘Sealing’. Choose the ‘Pressure Cook’ or ‘Manual’ setting and cook on high for 5 minutes.
2. Once the cooking time is complete, perform a quick release by carefully turning the valve to ‘Venting’.

Step 4: Add the Vegetables

1. Open the lid and stir in your chosen mixed vegetables. You may wish to add them earlier for softer vegetables or at this stage for a crunchier texture.
2. Set the Instant Pot to ‘Sauté’ mode once again and cook for an additional 3-5 minutes, until the vegetables are tender but still vibrant.

Step 5: Serve

1. Taste and adjust seasoning if necessary, adding more fish sauce or sugar according to personal preference.
2. Serve the curry hot over a bed of jasmine rice, garnished with fresh Thai basil and lime wedges for a burst of freshness.

Conclusion

Making Thai Green Curry with Chicken in an Instant Pot is a simple yet rewarding experience that will transport your taste buds to the streets of Thailand. Quick, easy, and incredibly flavourful, this dish is perfect for those who crave authentic Thai cuisine without spending hours in the kitchen. Whether you’re cooking for yourself or entertaining guests, this Instant Pot recipe is sure to impress and satisfy even the most discerning palates. Enjoy your culinary adventure!

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