Thai Green Curry Chicken for the Instant Pot

So a few weeks ago we did Red

Now we have Green… I loved this recipe that a patient of mine made and gave me so much I asked if it worked for Green Thai curry as well… I happen to love Green Thai curry and any time I am at a Thai restaurant that is what I order. The patient (actually the patient’s mom) told me that they tried it with the green curry paste seen below but it just wasn’t as good somehow as with the red. I was on a mission and so I think with a few small changes I figured it out… Here I present my modified recipe for Green Thai Curried Chicken! (insert trumpet sounds here)

Ingredients

Here are the ingredients you will need for this Thai Green curried chicken – while some are a bit odd they are all easy to find at your local Loblaws.

1 lb boneless skinless chicken thighs

3 tbsp green thai curry paste (Thai Kitchen)

1 can coconut milk

Sambal Oiek (hot sauce see pic below) 1 Tbsp

Fish sauce 2 Tbsp

2 Tbsp brown sugar

1 Tbsp lemon juice

Onion – one small chopped finely

4 lime leaves (see PC black label jar in picture below – can be found in herb section at Loblaws)

1 can bamboo shoots

small head broccoli and half head cauliflower broken into small florets

green pepper, oyster mushrooms, king oyster mushrooms and enoki mushrooms (most Asian grocery stores have these fresh but you can use canned too)

But substitute the thai red for thai green curry paste in this recipe!

Directions

As with the red curry the instant pot makes this super easy and very tender and tasty though I think you could do it in a large pot on the stove or wok. Here are the directions for this Thai green curried chicken with the Instant Pot:

Place 1/2 a can of the coconut milk and half a jar of the Thai green curry paste in the instant pot and mix – Saute for 2 minutes.

Press Cancel

Add the rest of the coconut milk and whole chicken thighs and set to pressure cook on the highest setting for 4 minutes.

Do a quick release.

Here I took scissors and cut up the chicken into bite sized pieces without removing it from the pot.

Add the rest of the ingredients, stir and saute until the veggies are cooked to your desired amount of cooked-ness and you are done.

So easy, super fast. Really the hardest part was the chopping of veggies.

This time I served it rice-less for myself and with white rice for the hubby.

So good.

In case you want the original link to the red thai curry here it is: https://drkarenhudes.ca/index.php/2019/01/15/thai-red-curried-chicken-for-the-instant-pot/

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