📝 About This Recipe
Transport your kitchen to the bustling streets of Bangkok with this vibrant, aromatic Thai Green Curry, reimagined for the modern pressure cooker. By utilizing the Instant Pot, we infuse the chicken with the complex, zesty notes of lemongrass, galangal, and kaffir lime in a fraction of the time usually required. This dish strikes a sublime balance between creamy coconut richness and a bright, spicy kick that will awaken your palate.
🥗 Ingredients
The Aromatics
- 3-4 tablespoons Thai Green Curry Paste (use a high-quality brand like Mae Ploy or Maesri for authenticity)
- 1 tablespoon Coconut Oil (for sautéing)
- 3 cloves Garlic (minced)
- 1 inch Fresh Ginger or Galangal (grated)
Main Ingredients
- 1.5 pounds Chicken Thighs (boneless, skinless, cut into 1-inch bite-sized pieces)
- 1 can (13.5 oz) Full-fat Coconut Milk (do not use light coconut milk for this recipe)
- 1/2 cup Chicken Broth (low sodium)
- 1/2 cup Bamboo Shoots (canned, sliced and rinsed)
- 1 large Red Bell Pepper (sliced into thin strips)
- 1 medium Small Zucchini (halved and sliced into half-moons)
Seasoning & Finishers
- 2 tablespoons Fish Sauce (adds essential umami depth)
- 1 tablespoon Palm Sugar or Brown Sugar (to balance the heat)
- 3-4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 1 tablespoon Fresh Lime Juice (added at the very end)
- 1/2 cup Thai Basil Leaves (freshly picked)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Turn on the Instant Pot and select the 'Sauté' function. Allow the inner pot to heat up for 2 minutes.
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2
Add the coconut oil and the green curry paste. Stir-fry the paste for 1-2 minutes until it becomes fragrant and slightly darkened; this 'blooms' the spices.
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3
Add the minced garlic and grated ginger (or galangal). Sauté for another 30 seconds, being careful not to let the garlic burn.
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4
Add the chicken pieces to the pot. Stir well to coat every piece of chicken in the aromatic curry paste.
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5
Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to ensure no bits are stuck (this prevents the 'burn' notice).
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6
Pour in the thick, creamy top layer of the coconut milk first, followed by the rest of the can. Add the fish sauce, sugar, and kaffir lime leaves.
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7
Secure the lid and set the steam release valve to the 'Sealing' position. Cancel the Sauté function.
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8
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 5 minutes.
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9
When the cooking time is finished, allow the pressure to release naturally for 5 minutes, then perform a Quick Release for any remaining steam.
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10
Open the lid and select 'Sauté' again. Stir in the bamboo shoots, sliced red bell peppers, and zucchini.
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11
Simmer the vegetables in the hot curry for 3-4 minutes until they are tender-crisp. You don't want them mushy!
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12
Turn off the Instant Pot. Stir in the fresh lime juice and the Thai basil leaves. The residual heat will wilt the basil perfectly.
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13
Taste the sauce. If you want it saltier, add a splash more fish sauce; if too spicy, add a teaspoon more sugar.
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14
Remove the kaffir lime leaves before serving. Garnish with fresh cilantro and optional sliced red chilies for extra heat.
💡 Chef's Tips
Always use full-fat coconut milk; light versions will result in a thin, watery sauce that lacks the signature silky mouthfeel. If you cannot find kaffir lime leaves, substitute with 1 teaspoon of fresh lime zest for a similar citrusy aroma. Don't overcook the chicken; 5 minutes at high pressure is plenty for bite-sized thigh meat to remain juicy. For a thicker sauce, you can whisk 1 teaspoon of cornstarch with a tablespoon of water and stir it in during the final simmer. Store leftovers in an airtight container for up to 3 days; the flavors actually deepen and improve overnight.
🍽️ Serving Suggestions
Serve over a generous bed of steamed Jasmine rice to soak up the fragrant curry sauce. Pair with a crisp, cold Singha beer or a chilled glass of off-dry Riesling to balance the spice. Include a side of Thai Cucumber Salad (Suntan) to provide a cooling, crunchy contrast. Accompany with warm Roti Prata or naan bread for dipping into the extra coconut gravy. A wedge of fresh lime on the side allows guests to customize the acidity to their liking.