This Instant Pot Thai Green Curry recipe was a long time in the making. I love Thai food. My youngest works in an authentic Thai restaurant as a cook. Thai food has played a big role in our life over the last four years or so since he began working there. Being able to make it at home was imperative. The issue: cooking food under pressure produces a completely different flavour profile than frying food, which is the typical way in which Thai food is prepared. It took some time to be able to replicate those flavours while keeping the dish easy to make, but I did crack this nut! I hope you enjoy this recipe!
It is on the mild-medium spicy index. If you think it will be too spicy, use less of the Thai Green Curry paste.
Needed Equipment
- 6 quart Instant Pot
- 3-quart Instant Pot
- Cutting Board
- Knife
- Food processor / Immersion blender chopper attachment
- Can Opener
- Measuring cups and spoons
- Sieve
- Wooden spoon
Instant Pot Thai Green Curry
Delicious and easy Thai green curry served with a mix of jasmine and black rice, with limes on the side.
Equipment
- 6 quart Instant Pot
- 3-quart Instant Pot
- Cutting Board
- Knife
- Food processor / Immersion blender chopper attachment
- Can Opener
- Measuring cups and spoons
- Sieve
- Wooden Spoon
Ingredients
Rice
- 1 cup water
- 1.5 cup jasmine rice rinsed and divided into 1 cup and 1/2 cup
- .25 cup black rice rinsed
- 400 mL can full-fat coconut milk
Instant Pot Thai Green Curry
- 1 tbsp coconut oil
- 1 tbsp ginger/garlic masala
- 1 cup onion diced
- 114 g can Thai green curry paste (4oz)
- 454 g boneless skinless chicken thighs cubed
- 1 cup no salt added chicken broth
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 4 cups frozen mixed vegetables
- 400 mL can full-fat coconut milk
- 2 tbsp Thai basil
Instructions
Rice
- In the 3-quart Instant Pot, add 1 cup of water and 1 cup of jasmine rice.1 cup water, 1.5 cup jasmine rice
- Seal the lid. Cook at High Pressure for 4 minutes; quick release.
- Remove the lid. Add the remaining 1/2 up jasmine rice, 1/4 cup black rice, and coconut milk..25 cup black rice, 400 mL can full-fat coconut milk
- Seal the lid. Cook at High Pressure for 22 minutes; natural release for 10 minutes.
Instant Pot Thai Green Curry
- While the rice is cooking, turn the 6-quart Instant Pot on to "Sauté."
- When hot, add the coconut oil, ginger/garlic masala, onion, and green curry. Sauté until it is smelling fragrant, about 2 - 3 minutes.
- Press "cancel". Add the chicken, chicken stock, fish sauce, brown sugar, and frozen mixed vegetables.
- Seal the lid. Cook at High Pressure for 5 minutes; natural release for 10 minutes.
- Release any remaining pressure. Remove the lid. Press "Sauté". Add the coconut milk and basil. Let simmer for a couple of minutes. Press cancel.
- Serve 1 cup of finished rice with 2 cups of curry. Enjoy!
Notes
The curry can be frozen or pressure canned in 500 mL jars at 11 lbs pressure -- adjusting for altitude -- for 75 minutes.
The rice is best frozen.
I hope you enjoy!
Nutrition
Nutrition Facts
Instant Pot Thai Green Curry
Amount Per Serving (3 cup)
Calories 1114
Calories from Fat 531
% Daily Value*
Fat 59g91%
Saturated Fat 47g294%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 108mg36%
Sodium 1614mg70%
Potassium 1449mg41%
Carbohydrates 115g38%
Fiber 15g63%
Sugar 15g17%
Protein 41g82%
Vitamin A 9324IU186%
Vitamin C 28mg34%
Calcium 134mg13%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
