Instant Pot Green Chicken Curry

Use a pressure cooker to make the easiest, most delicious Thai chicken curry in under 30 minutes.

Ingredients

  • 1 ½ pounds boneless chicken thighs
  • 1 small onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 small zucchini
  • 3-4 cloves garlic minced
  • 8-10 kaffir lime leaves
  • 1 teaspoon coconut oil or vegetable oil
  • 4 ounce green curry paste
  • 2 tablespoon fish sauce
  • 2 tablespoons palm sugar or 1 ½ tb brown sugar
  • 14 ounce can coconut milk
  • 1 cup canned bamboo shoots drained
  • ½ cup thai basil leaves or sweet basil
  • 1 tablespoon cornstarch optional
  • 1 tablespoon lime juice optional

Instructions

  • Prep work: Cut the chicken into 1-inch chunks. Peel the onion and remove the bell pepper seeds. Chop the onion, bell peppers, and zucchini into roughly 1-inch chunks. Keep them separate to add at different times. Mince the garlic. Crush the kaffir lime leaves in your hand to release the oils. Drain the bamboo shoots.
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