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Thai green curry served with a mix of jasmine and black rice, with limes on the side

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.
Servings 4 people
Prep Time 10 minutes
Cook Time 26 minutes
Natural Release 10 minutes
Total Time 46 minutes

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!
Author: Jules Sherred
Calories: 1114kcal
Course: Main Course
Cuisine: Thai
Keyword: Low Effort