Instant Pot Thai Green Curry is a creamy coconut curry with the flavors of green chilies, Thai Basil, lime, coriander, cumin. This spicy curry will rival your favorite Thai takeout green curry but is so easy that it can be ready in less than 20 minutes.


  • 3 Tbsp Thai Green curry paste preferably Maesri or Mae Ploy brand
  • 14 oz. (1 can) regular-fat coconut milk preferably Aroy D or Chaokoh brand
  • 1 tsp  coriander powder 
  • 1/2 tsp cumin powder
  • 1 lb boneless chicken breasts or thighs sliced into thin bite-size pieces
  • 1/4 cup water or chicken broth 
  • 2 Tbsp  fish sauce more to taste
  • 1 Tbsp  brown sugar or to taste
  • 1 Tbsp  lime juice
  • 1 cup green bell pepper cubed or strips
  • 1 cup zucchini sliced or strips
  • 1/2 cup onion cubed
  • 1/2 cup sliced canned bamboo shoots
  • 4   lime leaves slightly bruised *
  • 1/4 cup Thai basil leaves


  1. Press ‘Saute’ and stir in Green curry paste and 1/2 can of coconut milk until mixture is bubbly, about a minute or two.
  2. Stir in coriander and cumin and cook for 30 seconds.
  3. Press 'Cancel'.
  4. Stir in chicken, remaining coconut milk, and chicken broth.
  5. Close Instant Pot and make sure steam release handle is in the ‘Sealing’ position.
  6. Cook on 'Manual' (or 'Pressure Cook') mode for 4 minutes.
  7. Do a Quick Release of pressure and open the Instant Pot.
  8. Add in fish sauce, brown sugar, lime juice, bell pepper, zucchini, onions, bamboo shoots, and lime leaves.
  9. Press 'Saute' and cook until vegetables are crisp-tender, 3 to 5 minutes.  (Be sure not to overcook.  Vegetables will continue to cook in the residual heat.)
  10. Taste and adjust with more fish sauce, brown sugar or lime juice.
  11. Stir in the Thai basil leaves.
  12. Serve with Instant Pot Jasmine Rice.

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