Let's talk about my love for Thai green curry. It’s rich, fragrant, and oh-so-satisfying. But let’s be honest, sometimes the thought of making it from scratch feels a bit overwhelming. That's where my Instant Pot comes in. This recipe takes all the amazing flavors of a traditional Thai green curry and makes it incredibly easy and fast, thanks to my beloved pressure cooker.
This Instant Pot version cuts down on cooking time significantly, freeing up your evening for more important things, like enjoying the amazing meal you just made. So grab your Instant Pot and get ready to dive into a flavor explosion. And don't worry, I'm here to guide you, step-by-step, every flavor will be explained.
Required Equipments
- 6-quart Instant Pot
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
Instant Pot Thai Green Curry Stew: Frequently Asked Questions
Instant Pot Thai Green Curry Stew
This recipe uses an Instant Pot to create an authentic-tasting Thai Green Curry Stew in minutes. It's a quick, easy, and delicious meal for busy weeknights.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, gather your mise en place. Chop up all your veggies–onions, garlic, ginger, green chilies (careful, those things are spicy!), and any other veggies you decided to throw in. I like to add some sliced bell peppers for a bit of sweetness and color. Dont forget to measure out your spices. Because, let's be honest, who wants to do that during the process, eh?
- Next, set your Instant Pot to the "Sauté" function. Add a tablespoon of coconut oil and saute the onions, garlic, and ginger till they're softened. About 2-3 minutes. Then, you toss in those green chilies, and the curry paste, stir-frying for another minute. The fragrance alone is worth it! I usually have my kitchen fan on full blast at this stage. Not to be dramatic but it feels like being in Thailand's humid climate! I kid, but it can get spicy!
- Stir in the rest of the ingredients; the coconut milk, your choice of protein (I usually go for chicken), the broth, fish sauce, brown sugar, and lime juice. Give it a good stir to combine everything.
- Close the lid and set the valve to "Sealing." Cook on high pressure for 12 minutes, or until the chicken is cooked through. If you're using tofu or vegetables, you may reduce cooking time slightly. Once it's finished, do a natural pressure release for 10 minutes before carefully quick-releasing any remaining pressure.
- Once the pressure is released, remove the lid. And guess what? You've got yourself a delicious, steaming pot of Thai green curry stew! Give it another little stir; taste and adjust seasoning as needed. Maybe a squeeze of extra lime juice? A pinch more fish sauce? That’s the beauty of cooking, right? It's all about personal preferences!
- Serve it hot with steamed rice and garnish with fresh cilantro, lime wedges, and some chili flakes for those who like it extra fiery. Enjoy this incredible Thai green curry that tastes like it came straight from a Bangkok street food stall (only without the crazy humidity and the crowds!). And a huge plus? It's all done in your trusty Instant Pot!
📝 Notes
- For a spicier curry, add more green chilies or a tablespoon of sriracha.
- If using other protein like tofu, reduce the cooking time and adjust seasoning to taste.
- Feel free to add other vegetables like bamboo shoots, bell peppers, or eggplant.
- Leftovers can be stored in the refrigerator for up to 3 days, and reheated gently on the stove top or in the microwave
🍎 Nutrition
Calories: 350 kcal
Protein: 25g
Fat: 20g
Carbohydrates: 15g
Fiber: 2g
Calcium: 50 mg
