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close up image of thai green curry with bell peppers and sliced limes with cauliflower rice
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Instant Pot Chicken Curry - The Best Thai Green Curry Recipe

The Best Thai Green Curry Recipe is made in the Instant Pot or Pressure cooker for a quick and easy meal! This chicken curry is low in carbs and can be made in a slow cooker too!
Course Entree
Cuisine Thai
Keyword green chicken curry, instant pot chicken curry, thai green curry
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Calories 384kcal
Author Lara Clevenger, Registered Dietitian

Equipment

  • Instant Pot

Ingredients

  • ½ onion sliced
  • 3 tablespoons green curry paste
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 red bell pepper julienned
  • 1 medium zucchini sliced
  • 1 lbs chicken breasts cubed
  • 14 oz coconut milk full fat
  • 1⁄3 cup chicken broth
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 8 oz bamboo shoots
  • ½ cup Basil Thai or regular basil

Instructions

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

Notes

SLOW COOKER THAI GREEN CHICKEN CURRY DIRECTIONS: 
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.

Nutrition

Calories: 384kcal | Carbohydrates: 11g | Protein: 29g | Fat: 26g | Saturated Fat: 20g | Cholesterol: 73mg | Sodium: 559mg | Potassium: 925mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2994IU | Vitamin C: 54mg | Calcium: 68mg | Iron: 7mg