How to make Instant Pot Thai Green Chicken Curry
Equipment
Ingredients
- 8 chicken thighs
- 2-3 tbsp green curry paste
- 1 tbsp coconut oil
- 1 stalk lemongrass (cut into thirds, then sliced and slightly pounded to release flavor)
- 2 tbsp ginger minced
- 3 cloves garlic minced
- 2 kaffir lime leaves sliced or torn into strips (use fresh if you can)
- 3 potatoes diced (Yukon Golds are best)
- 1 onion sliced into half-moons
- 2 tsp fish sauce (Redboat fish sauce, you can add more to taste and omit soy sauce)
- 2 tbsp sweet chili sauce (for me this ingredient is a must but if you don't have it, add more sugar)
- 1 tbsp chili paste (Sambal Oelek or Sriracha)
- 1 tbsp coconut sugar (any sugar is ok to use, you can use more sugar and omit sweet chili sauce)
- 1 tbsp soy sauce (optional I use this because I use less fish sauce)
- salt to taste (I used 1 tbsp total; added 2 tsp during pressure cooking. Then checked after cooking, and added more, it will depend on the chicken stock you use.)
- pepper to taste (I used 1 tsp, white pepper is best)
- 4 cups chicken stock
- 1 zucchini sliced into half-moons
- 1 can coconut milk (use Aroy-D Coconut Milk or Chaokoh Coconut Milk)
- 2 limes cut into wedges (squeeze on when serving)
- 1/4 cup cilantro (garnish)
Instructions
- First, gather all the ingredients and equipment needed.
- Next, wash and prep all the vegetables.
- Then, turn the Instant Pot on the saute setting and add the coconut oil and curry paste.
- Fry the curry paste in coconut oil for a few minutes.
- After frying the curry paste, add all of the aromatics: garlic, ginger, lemongrass, and kaffir lime leaves.
- Then, add potatoes, onion, chicken thighs, chicken stock, fish sauce, sweet chili sauce, chili paste, coconut sugar, soy sauce, salt, and pepper. Turn the Instant Pot to pressure cook for 22 minutes.
- Once the pressure cooker is done, steam is released and the lid comes off, turn the Instant Pot onto saute.
- Let the curry boil for 3-5 minutes to concentrate the flavors. (If your Instant Pot splatters on the saute function cover it with a splatter guard or loosely cover it with the lid.)
- While the curry is reducing, skim off any excess accumulated fat.
- Once you remove the desired amount of excess fat add the zucchini and then add the coconut milk. Continue to cook on the saute function for about 3 minutes.
- Squeeze with fresh lime juice, garnish with cilantro, and then serve over jasmine or sticky rice.
Notes
Serve with your favorite rice or enjoy as a soup with no rice. I like to add more chili paste to taste when eating. My daughter adds chili paste and sweet chili sauce. Enjoy!
Servings: 8