Instant Pot Thai Green Curry Chicken

Submitted by Da Huz

"Taken from paintthekitchenred.com. Can turn out a bit spicy depending on the curry paste you choose. I recommend Mae Ploy."

 

• Ready In: 35mins
• Ingredients: 16
• Serves: 8

ingredients

• 6 tablespoons thai green curry paste
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 onion, sliced
• 2 (14 ounce) cans coconut milk
• 2 lbs cubed chicken breasts
• 1⁄2 cup chicken broth
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 green bell pepper, julienned
• 1 zucchini, julienned
• 2 cups fresh green beans, trimmed
• 1 (14 ounce) can bamboo shoots
• 4 keffir fresh lime leaves
• 1⁄2 cup Thai basil
• add chicken, broth, fish sauce, and lime juice

directions

1. In your instant pot, saute curry paste with spices for 30 seconds, until fragrant.
2. Add onion and saute a couple of minutes.
3. And coconut milk, chicken, broth, fish sauce, and lime juice. Seal cooker, bring to pressure, and cook 4 minutes.
4. Do a quick release. Add bell pepper, zucchini, green beans, and bamboo shoots. Saute for about 5 minutes or until veggies reach your desired level of tenderness.
5. Add lime leaves and basil and serve with rice.

Reviews

[DeliciousAsItLooks]

Very good! I've never had Thai Green Curry before and was very impressed with this recipe. I used Thai Kitchen brand of green curry paste and it wasn't too spicy. Make sure to serve with lots of basmati rice to soak up all of the delicious sauce!