Instant Pot Thai Chicken Green Curry

This has long been my go to recipe for a busy night. You can put it in the instant pot and grab a quick shower or unwind from a busy day while the chicken cooks. Then all you have to do is throw in some veggies and stir.

WARNING: This is not traditional curry. This is my interpretation of someone else’s interpretation this is not what you would get in a restaurant. However, that is the wonderful thing about recipes we all are constantly learning and adapting from one another. This recipe came from me using what I had and omitting things I was to lazy or cheap to buy or using things I personally thought I would like better.

Instant Pot Thai Chicken Green Curry

Healthy and quick Thai Green Curry that requires little prep and is great for a busy week night. Serve over cauliflower rice or zoodles for a low calorie restaurant-quality meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Thai

Servings 4

Calories 316 kcal

Equipment

• Instant Pot

Ingredients

  

• 1 can Lite coconut milk (14 oz) *see notes
• 3 tbsp Thai Green curry paste I use Thai Kitchen brand
• 1/2 tsp coriander powder
• 1/2 tsp cumin
• 1/2 tbsp salt-free garlic and herb seasoning I use Mrs. Dash
• 1/4 cup unsalted chicken broth beef or vegetable broth or water can be used
• 1 lb chicken breasts cut into small 1 inch chunks
• 1/2 whole green pepper
• 1/2 whole red pepper
• 1 medium zucchini quartered and cut into chunks
• 1 medium summer squash quartered and cut into chunks
• 1/2 cup yellow onion sliced
• 1 tbsp dried basil can use fresh
• 2 tbsp fish sauce
• 1 tbsp swerve zero-calorie brown sugar *See notes
• 1 package (optional) frozen cauliflower rice *See notes

Instructions

 

• Turn Instant Pot to SAUTE and add half the coconut milk. Stir till warm, about 1 minute. Then add the curry paste and stir until combined and the mixture starts to bubble, about another two minutes.
• Add all spices, except the basil. Then hit CANCEL.
• Add the remaining coconut milk, chicken broth, and cubed chicken. Stir to combine.
• Close lid and manually select pressure cooker to cook on high pressure for 4 minutes.
• Perform quick release and carefully remove lid.
• Again turn on SAUTE. Add fish sauce and brown sugar, add more if needed.
• Add peppers and onions and cook for 2-3 minutes until they begin to become tender. Then add the zucchini, summer squash, and basil.
• Cook until vegetables are almost at desired tenderness than turn of SAUTE. Vegetables will continue to cook in the hot curry.
• Serve over cauliflower rice.

Notes

*Lite coconut milk will give a thinner soupy consistency versus the traditional creamy texture of full fat coconut milk but it will decrease the calories without sacrificing the taste.

*Using regular brown sugar will increase calories.

*Cook separate according to package directions or add at the same time as zucchini and summer squash

Any vegetables can be used depending on preference.

 

Keyword Chicken, Healthy, Low calorie, Low carb, Thai Cuisine, Thai green curry

• Recipe adapted from Paint the Kitchen Red https://www.paintthekitchenred.com/instant-pot-thai-green-curry-with-chicken/