Instant Pot Green Chicken Curry (Thai Green Curry Recipe) (2024)

The Best Thai Green Curry Recipe is made in the Instant Pot or Pressure cooker for a quick and easy meal! This green chicken curry is low in carbs and can be made in a slow cooker too!

Instant Pot Chicken Curry

This is an easy weeknight Thai Instant Pot Meal that the entire family will love! It's super easy to make and is done in just 40 minutes! Mostly hands off time too!

I've been on this kick about trying recipes from other cuisines. I recently made this Beef Rendang, Instant Pot Lamb Curry, Chicken Saag, Chicken Pakora and this Ewedu Soup, all of which were amazing.

Today I wanted to create one of my favorite Thai takeout recipes, Green Chicken Curry.

This flavorful green chicken curry is super delicious and not too spicy! It's a great intro dish for anyone wanting to try Thai food. Plus juicy chicken duh!

An Easy Green Curry Chicken Recipe

This happens to be my favorite chicken green curry, and the best part about it is that I have perfected how to make this masterpiece in an Instant Pot!

Yup! Believe it! Just another way to utilize my favorite kitchen appliance and one of my favorite meals at the same time! Talk about a win-win!

This Thai Green Curry Chicken is bursting with flavor, combining coconut milk, coriander, cumin and fresh lime juice for a truly authentic flavor that is sure to please.

I serve this dish over Instant Pot cauliflower rice to make it a meal! If you're not watching your carbs, you can serve it with jasmine rice or make this Instant Pot Basmati Rice Recipe.

Flavorful Instant Pot Green Chicken Curry

I have to be honest, it took me a long time to build up the courage to try a curry dish at a Thai restaurant. Once I did I couldn’t believe what I had been missing out on! Then I knew I had to tackle this recipe on my own. Thai food has made it's way to my heart.

Each one is so unique and bursting with delicious flavors. There are so many different ways you can easily prepare this dish and the fact that you can easily do it in an Instant Pot makes it that much better.

You really can use almost any low carb vegetable you like, as long as you have the main spices that create the unique taste you are good to go. The real flavors come in the perfect combination of Thai green curry paste, coconut milk, cumin, coriander and fresh lime juice. Some people add kaffir lime leaves but I didn't have any on hand.

Almost any vegetable can be paired with these flavors and that goes for your protein as well! Shrimp, chicken and even the right cut of beef will all taste delicious in whatever curry you decide to indulge in.

If you don’t have an Instant Pot, you can also use any other brand of pressure cooker to make this Instant Pot Thai Curry dish. Instant Pot is just a brand name pressure cooker that has a lot of bells and whistles (most of which I don’t use, but I wouldn’t trade it in for anything else!).

Is Green Curry Spicy?

Out of all the different kinds of curry available, green curry is by far the spiciest! But that is because of what it is made of. The green color actually comes from green chilies so yes, just like Eagles say, “The heat is on,” with this dish.

But don’t let me scare you away, because the sweetness of the coconut milk evens out the spice, making this dish absolutely tasty for almost anyone. You could also use a little less paste if you are afraid it will be too much.

How do you make Green Chicken Curry in the Instant Pot

1. In a medium bowl add sliced onion, green curry paste, coriander and cumin and begin massaging all the ingredients together. Set aside.
2. Next slice your bell pepper and zucchini, then set aside.
3. Cube chicken breast into 1-2 inch pieces and set aside.
4. Press Saute on your Instant Pot and add onion mixture. Saute it for 2-3 minutes, until translucent.
5. Add full fat coconut milk, chicken stock or chicken broth, fish sauce and lime juice to your Instant Pot, stirring well to incorporate all the ingredients.
6. Next, add your cubed chicken and close the lid and pressure valve.
7. Cook on Manual High for 4 minutes, then perform a quick release.
8. Remove the lid and stir in your sliced bell pepper, zucchini and bamboo shoots.
9. Cook for 4-5 minutes, or until veggies and crisp-tender.
10. Lastly, stir in the basil.
11. Serve over steamed or riced cauliflower and with fresh lime wedges and fresh basil leaves

Recipe tips:

• Store leftovers in an airtight container
• Re-heat leftovers on the stove top over medium heat

Curry Recipe in the Slow Cooker

You can also make this Low Carb Green Curry Recipe in a slow cooker if you don't have an Instant Pot!

Make slow cooker Thai Green Chicken Curry

First follow steps 1-3 from the Instant Pot directions. Then on the stove top follow steps 4-5. Next pour the stove top content into the slow cooker and then add the cubed chicken, sliced bell peppers, zucchini and bamboo shoots.

Cook on low for 6-8 hours. Then stir in the fresh basil.

What is Green Curry Made From?

A combination of a lot of bold ingredients goes into making homemade green curry paste. Green chilies gives it its distinct color and level of heat.Thai basil, lemongrass, shrimp paste, shallots, galangal, cilantro paste, turmeric, kaffir lime peel, coriander seeds, cilantro roots, salt, white pepper and fresh garlic round out the ingredients!

All the ingredients are put in a pestle and mortar and worked into a smooth paste. If you don't have a mortar an pestle you can put all of the ingredients into a small food processor to make the green curry paste.

Where Can I Buy Green Curry Paste?

You can find curry paste in green, yellow and red at every major grocery store in the international food aisle. A popular brand is called, Thai Kitchen, and comes in a 4 ounce jar. The paste has a long shelf life, so I like to stock up on each flavor to have in my spice cabinet at any given time. If you have an Asian grocery store you will also find it there.

Can Curry Paste Go Bad?

If you open your paste it is recommended that you refrigerate it. Once it is opened, it is at its freshest within the first couple of weeks, however, as long as you keep it cool, it will last a couple months no problem.

If you pick it up at the store and throw it in your spice cabinet for a rainy day, it can last unopened for a couple years. So don’t feel pressure to use it right away.

More easy recipes made in the Instant Pot

Low Carb Cauliflower Soup

Low Carb Pot Roast

Keto Cheesecake

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