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Instant Pot Thai Green Curry Chicken: A Quick and Delicious Delight

If you’re looking to bring vibrant flavours and an aromatic experience to your dining table, look no further than Instant Pot Thai Green Curry Chicken. This dish captures the essence of Thai cuisine with its fresh ingredients and fragrant spices, all while saving you valuable time in the kitchen. Perfect for busy weeknights or impressing guests, this recipe from Fab Everyday is a fantastic addition to your culinary repertoire.

What is Thai Green Curry?

Thai Green Curry, also known as “Gaeng Khiao Wan” in Thai, is a delightful curry that features a blend of coconut milk, green curry paste, and a variety of vegetables and proteins. The green hue of the curry comes from the fresh green chillies and herbs used in its preparation. Traditionally served with rice, it’s a dish that’s both comforting and bursting with flavour.

Why Use an Instant Pot?

The Instant Pot is not just a time-saver; it’s also a versatile kitchen appliance that can help you achieve perfectly cooked dishes with minimal effort. The pressure cooking function locks in flavours and moisture, ensuring that your curry is rich and satisfying. With the Instant Pot, this Thai Green Curry Chicken can be prepared in under 30 minutes, making it an ideal option for those with busy lifestyles.

Ingredients for Instant Pot Thai Green Curry Chicken

To create this delightful dish, you’ll need the following ingredients:

• 500g chicken (boneless, skinless, and cut into bite-sized pieces)
• 2 tablespoons Thai green curry paste (adjust to taste)
• 400ml coconut milk (full-fat for a rich texture)
• 150ml chicken broth (or vegetable broth)
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 bell pepper (sliced, any colour)
• 1 cup green beans (trimmed)
• 1 small courgette (sliced)
• Fresh basil or coriander for garnish
• Cooked jasmine rice (for serving)
• Optional: lime wedges for serving

Instructions

1. Prepare Your Ingredients: Start by chopping the chicken and vegetables. This will streamline the cooking process when using the Instant Pot.

2. Sauté the Chicken: Set your Instant Pot to the sauté function. Add a splash of oil, and once heated, add the chicken pieces. Sauté for 2-3 minutes until the chicken is lightly browned.

3. Add the Curry Paste: Stir in the Thai green curry paste and cook for another minute until fragrant. This step is crucial as it forms the flavour base for your curry.

4. Incorporate Coconut Milk and Broth: Pour in the coconut milk and chicken broth. Stir well, ensuring the curry paste is fully dissolved into the liquid.

5. Season the Mixture: Add the fish sauce and brown sugar, stirring to combine. These ingredients balance the flavours, providing a blend of savoury and sweet notes.

6. Add the Vegetables: Add the sliced bell pepper, green beans, and courgette. Stir to ensure they are submerged in the liquid.

7. Pressure Cook the Curry: Seal the Instant Pot lid, ensuring the valve is set to sealing. Select the “Manual” or “Pressure Cook” setting and set the timer for 8 minutes.

8. Release the Pressure: Once the cooking time is complete, allow for a natural pressure release for about 5 minutes, then carefully quick release any remaining pressure.

9. Garnish and Serve: Open the pot and give the curry a gentle stir. Taste and adjust the seasoning if necessary. Serve hot over jasmine rice, garnished with fresh basil or coriander, and lime wedges on the side for an extra zesty kick.

Conclusion

Instant Pot Thai Green Curry Chicken is truly a meal that delights the senses. Its complex flavours, vibrant colours, and aromatic ingredients come together to create a satisfying dish that is as easy to make as it is delicious. Whether you’re a seasoned home cook or just starting out, this recipe will undoubtedly become one of your go-to meals for impressing friends and family. Enjoy the taste of Thailand from the comfort of your home, all in a fraction of the time!

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