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Instant Pot Thai Chicken Curry With Vegetables

Instant Pot Thai Chicken Curry With Vegetables - recipe card
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This fragrant Thai green chicken curry is cooked entirely in the Instant Pot, delivering tender chicken and crisp-tender vegetables in a rich, spicy coconut broth. The curry is deeply aromatic with lemongrass and ginger, balanced by creamy coconut milk and a hint of lime. Serve over jasmine rice for a complete, satisfying weeknight meal.

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 tablespoon coconut oil or vegetable oil
  • 1/2 cup onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and grated
  • 1 stalk lemongrass, trimmed and smashed, cut into 2-inch pieces
  • 3 tablespoons Thai green curry paste
  • 1 (14-ounce) can full-fat coconut milk
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons fish sauce (or low-sodium soy sauce for non-fish version)
  • 1 tablespoon brown sugar, packed
  • 1 red bell pepper, seeded and sliced into 1/4-inch strips
  • 1 cup green beans, trimmed and cut into 2-inch pieces
  • 1 cup snap peas, trimmed
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1/4 cup fresh basil leaves, torn (Thai basil if available)
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • Kosher salt, to taste

Instructions

  1. Select the Sauté function on the Instant Pot and set to Normal. Add the coconut oil and let heat until shimmering, about 1 minute. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the minced garlic, grated ginger, and smashed lemongrass pieces; cook for 1 minute until fragrant.
  2. Add the Thai green curry paste to the pot. Stir constantly for 1 minute to bloom the paste in the oil, which deepens its flavor and removes any raw taste.
  3. Add the chicken thigh cubes and stir to coat with the curry paste mixture. Cook, stirring occasionally, until the chicken is no longer pink on the outside, about 3 minutes. This step ensures the meat sears slightly and absorbs the aromatics.
  4. Pour in the full-fat coconut milk and chicken broth. Add the fish sauce and brown sugar. Stir well to combine, scraping up any browned bits from the bottom of the pot to prevent a Burn warning.
  5. Press Cancel to stop the Sauté function. Secure the lid, making sure the pressure valve is set to Sealing. Select Manual/Pressure Cook (High Pressure) and set the timer for 4 minutes. The Instant Pot will take about 10 minutes to come to pressure.
  6. Once the cooking cycle is complete, perform a Quick Release by carefully turning the pressure valve to Vent. Allow all steam to escape, then open the lid when the pin drops. The curry will be bubbling and aromatic.
  7. Remove and discard the lemongrass pieces. Add the sliced red bell pepper, green beans, and snap peas to the pot. Stir them into the hot curry; the residual heat will cook them to crisp-tender in 2 to 3 minutes. Do not pressure cook the vegetables, or they will become mushy.
  8. Stir in the fresh lime juice. Taste and adjust seasoning with kosher salt as needed. The curry should be savory, slightly sweet, and tangy.
  9. Serve immediately over steamed jasmine rice. Garnish each bowl with torn basil leaves and chopped cilantro. For extra heat, serve with sliced fresh red chili or a drizzle of chili oil.

Notes

Store leftover curry in an airtight container in the refrigerator for up to 4 days. The flavors will deepen overnight. Freeze for up to 3 months in a freezer-safe container, leaving 1/2-inch headspace. To reheat, thaw overnight in the fridge, then warm in a saucepan over medium-low heat, stirring occasionally, until bubbly (about 5-7 minutes) or microwave on high in 1-minute increments. Add a splash of water or coconut milk if the sauce has thickened too much. Do not reheat in the Instant Pot, as it may overcook the chicken.

Nutrition

Keywords: Instant Pot Thai chicken curry, Thai green curry, chicken curry with vegetables, pressure cooker curry, coconut curry chicken, weeknight dinner, Thai chicken recipe, easy curry, one pot meal, gluten free curry

Find it online: https://copycatkitchenco.com/instant-pot-thai-chicken-curry-with-vegetables/