Make this Instant Pot Thai Green Curry Chicken Recipe (Gang Kiew Wan Gai) and excite your taste buds with rich & smooth curry. This complex depths of bold flavors, irresistible fragrance, and satisfying mouthfeel is very addictive to eat!
We were blessed to work with 2 Thai restaurateurs, especially the one we worked closely with for over a year. We’re proud that her restaurants were awarded by the Thai Government!
More importantly though, it was her story & strong passion for Thai food that deeply touched us.
Living in the poorest region of Thailand, Isaan, she never had the chance to go to school.
When she was 12, she left her hometown to help run a food cart on the busy streets of Bangkok.
“I love cooking. Because I had no formal education, cooking is all I know, and cooking is all my life!”
She opened our eyes to so much more delicious Thai food and exotic ingredients than the ever popular Pad Thai, Thai Curries, and Pineapple Fried Rice.
I fell in love with her sweet & smooth Thai Milk Tea, addictive Tom Yum Goong Soup (Hot & Sour Prawn Soup), spicy North Eastern Thailand specialty Isaan Lettuce Wrap (Yom Nam Khao Tod), creamy sweet Mango Sticky Rice (Khao Niaow Ma Muang)…and so much so much more~!
And we learnt that creating amazing Thai food with the perfect taste is quite difficult, because it requires careful balancing of all 6 flavors, spices, and textures.
We are ready! Are you?
Let’s make some delicious Instant Pot Thai Green Curry Chicken!! 😀
You’ll Enjoy Instant Pot Thai Green Curry Chicken Because:
Very appetizing & addictive to eat: I gobbled one spoonful after another!
2/3 cup (167ml) 100% unsweetened coconut milk – this is the best tasting one out of the 4 brands we tried as we were developing our recipes. It’s not diluted, no additives, stabilizers, thickeners, gums, or preservatives.
6 (200g) Thai Eggplants, halved – if you cannot find Thai Eggplants at your local Asian stores, you can substitute it with regular eggplants, or you can grow them yourselves. hehe~ We’ve provided the Amazon link for purchasing the Thai Eggplant Seeds 😉
First crush the garlic, roughly chop the shallot, slice the bamboo shoots, and cut the red bell pepper.
Then, separate the chicken quarters into thighs and drumsticks (as shown in below photo).
Pro Tip: if you’re using Eggplants, don’t halve them in the beginning because they tend to oxidize (turn brown when exposed to air) quite quickly. So, cut them right before you plan to put it in the pressure cooker.
Pour 2/3 cup (167ml) coconut milk into the pressure cooker and fully deglaze the pot with a wooden spoon.
Add in 2 tbsp (30ml) fish sauce, 1 tbsp (15g) palm sugar, and 3 kaffic lime leaves.
Pro Tip: If your coconut mixture looks really thick, you can add in ¼ cup (63ml) unsalted chicken stock to help it get up to pressure. It was fine for us to leave it out.
Step 4 Pressure Cook the Chicken
Chicken thighs and drumsticks
Add the chicken into the pressure cooker.
Pro Tip #1: Ensure to spread out the chicken pieces in 1 layer and avoid stacking or too much overlapping, as that will affect the cooking time.
Pro Tip #2: If you like your eggplants really soft, you can layer the Thai eggplants on top now. If not, you can halve the eggplants while the Pressure Cooker is natural releasing the pressure, and cook them in Step 5.
Close the lid and cook:
Pressure Cooking Method: High Pressure for 8 minutes
Prepare the Pressure Cooker: Heat up your pressure cooker over medium heat (Instant Pot: press Sauté button). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
Sauté Thai Green Curry Paste: Add 1 tbsp (14g) of coconut oil and 2.5 - 3 tbsp Thai green curry paste into the pressure cooker. Sauté for 30 seconds until fragrant. Add chopped shallots and crushed garlic into the pressure cooker and sauté for another 1 ½ minute.
Deglaze the Pot: Pour ⅔ cup (167ml) coconut milk into the pressure cooker and fully deglaze the pot with a wooden spoon. Add in 2 tbsp (30ml) fish sauce, 1 tbsp (15g) palm sugar, and 3 kaffic lime leaves. You may want to add in ¼ cup (63ml) unsalted chicken stock to help it get up to pressure. It was fine for us to leave it out. Mix well.
Pressure Cook the Chicken: Add the chicken into the pressure cooker. If you like your eggplants really soft, you can layer the Thai eggplants on top now. Close the lid and cook at High Pressure for 8 minutes + 10 minutes Natural Release. Open the lid carefully.
Add the Remaining Ingredients: Set the chicken pieces aside in a large serving bowl. If you think the green curry is too oily, use an oil separator to remove 90% of the oil. Heat up your pressure cooker over medium heat (Instant Pot: press Cancel and Sauté). Add Thai eggplants and cook until desired firmness (for a few minutes). Stir in sliced bamboo shoots, 70g spinach, ¼ red bell pepper and let them cook for another minute.
Taste & Adjust Seasoning: Taste the green curry and adjust seasoning with more fish sauce or palm sugar if necessary. Stir in 8 – 12 fresh Thai basil leaves.
Serve: Place the vegetables and green curry in a large serving bowl with the chicken. Serve immediately over Jasmine rice.
Thai Eggplants: if you cannot find Thai Eggplants at your local Asian stores, you can substitute it with regular eggplants. The Amazon link provided is for purchasing Thai Eggplant Seeds.