Instant Pot Thai Green Curry Chicken

Make this Instant Pot Thai Green Curry Chicken Recipe (Gang Kiew Wan Gai). Addictive to eat pressure cooker curry with rich depths of flavors & fragrance.

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!

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Thai food always has a way to my heart and stomach

…the complex adventurous flavors that excite your taste buds

…the irresistible burst of fragrance that lingers long in your mouth

…the mysterious mouthfeel – that crunch, meaty, or tender bite, with smooth, hearty, and creamy sauce 

Oh alright! I’ll admit that maybe it’s because Thailand is my parents favorite vacation spot that I never got to tag along. 😛 #sourgrapes

Thai food sampling & taste testing with our Thai restaurant client
Taste Testing @ Our Client’s Thai Restaurant: Special Thai Beef Curry

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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.

Thai food sampling & taste testing with our Thai restaurant client
Jacky said life was so tough back when we had to sample all these yummy food 😛

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!! 😀

Make this Instant Pot Thai Green Curry Chicken Recipe (Gang Kiew Wan Gai). Addictive to eat pressure cooker curry with rich depths of flavors & fragrance.

You’ll Enjoy Instant Pot Thai Green Curry Chicken Because:

  • Very appetizing & addictive to eat: I gobbled one spoonful after another!
  • Exciting flavors & fragrance: such depths & well-balanced yet bold flavors
  • Flavorful & tender chicken paired with crunchy veggies
  • Rich & smooth curry with thick and full body

Ingredients for Instant Pot Thai Green Curry Chicken


Instant Pot Thai Green Curry Chicken Recipe Ingredients

Optional Ingredients:

  • 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 😉
  • 1 – 2 stalks Bamboo shoot, sliced
  • 70 grams spinach
  • 1/4 red bell pepper

Why Store-bought Thai Green Curry Paste?

Aroy-D Thai Green Curry Paste

Homemade Green Curry Paste is not that difficult to make, but the process is labor-intensive. Plus, it’s often difficult to source all the required authentic ingredients.

Heck, Jacky & I were like on The Amazing Race going after those cute little Thai Eggplants!!

Thus, many people (even those in Bangkok!) often buy store-bought curry pastes.

Pro Tip #1: Green Curry Pastes are often packaged in cans or plastic tubs, such as the one shown in above photo. You should be able to find them in Asian markets or on Amazon.

Pro Tip #2: Different brands will vary in their spiciness and flavors, so ensure to adjust it to your desired taste.

Tools for Instant Pot Thai Green Curry Chicken


Instructions for Instant Pot Thai Green Curry Chicken


Preparation

Ingredients

4 cloves (10g) Garlic
1 (28g) Shallot
1 – 2 stalks Bamboo shoot
1/4 Red bell pepper
4 Chicken quarters (~3.5lb)

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).

how to separate chicken quarters into chicken thighs and chicken legs

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.

Step 1
Prepare the Pressure Cooker

Tool

Instant Pot Electric Pressure Cooker

Instant Pot Saute

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).

Step 2
Sauté Thai Green Curry Paste

Ingredients

1 tablespoon (14g) coconut oil
2.5 – 3 tablespoons (37.5g – 45g) Thai green curry paste
Chopped shallots
Crushed garlic

Saute Green Curry Paste in Instant Pot Electric Pressure Cooker

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.

Pro Tip: If the curry starts to stick to the bottom of the pot, leave it as long as they don’t burn. We will deglaze the yumminess in Step 3.

Step 3
Deglaze the Pot

Ingredients

2/3 cup (167ml) 100% unsweetened coconut milk
2 tablespoons (30ml) Fish sauce
1 – 2 tablespoons (15g) Palm sugar
3 Kaffir lime leaves
Optional: ¼ cup (63ml) Unsalted chicken stock

Instant Pot Thai Green Curry Chicken Recipe: deglaze the pot

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.

Mix well.

Step 4
Pressure Cook the Chicken

Ingredient

Chicken thighs and drumsticks

Instant Pot Chicken Thighs

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
  • Pressure Release Method: 10 minutes Natural Release

Open the lid carefully.

Step 5
Add the Remaining Ingredients

Ingredients & Tool

Fat separator
6 (200g) Thai eggplants
Sliced bamboo shoot
70 grams spinach
Red bell pepper pieces

Instant Pot Thai Green Curry Chicken Recipe: Stir in the vegetables

Set the chicken pieces aside in a large serving bowl.

Pro Tip: If you think the green curry sauce is too oily, use a Fat 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.

Step 6
Taste & Adjust Seasoning

Ingredient

8 – 12 Fresh Thai basil leaves

Taste the green curry and adjust seasoning with more fish sauce or palm sugar if necessary.

Stir in 8 – 12 fresh Thai basil leaves.

Step 7
Serve Instant Pot Thai Green Curry Chicken!


Place the vegetables and green curry in a large serving bowl with the chicken.

Serve the Instant Pot Thai Green Curry Chicken immediately over Instant Pot Coconut Rice! 🙂

Make this Instant Pot Thai Green Curry Chicken Recipe (Gang Kiew Wan Gai). Addictive to eat pressure cooker curry with rich depths of flavors & fragrance.Craving more? Subscribe  to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.

5.0 from 8 reviews
Instant Pot Thai Green Curry Chicken Recipe (Gang Kiew Wan Gai)
 
Prep
Cook
Total
 
Make this Instant Pot Thai Green Curry Chicken Recipe (Gang Kiew Wan Gai). Addictive to eat pressure cooker curry with rich depths of flavors & fragrance.
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, Party Food, Vegetables, Intermediate
Cuisine: Thai
Serving: 2 - 4
Ingredients
Optional Ingredients:
Instructions
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve: Place the vegetables and green curry in a large serving bowl with the chicken. Serve immediately over Jasmine rice.
Notes
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.

Looking for other Instant Pot Curry Recipe?

Instant Pot Thai Green Curry Chicken Recipe (Gang Kiew Wan Gai): addictive pressure cooker curry with rich depths of flavors & fragrance.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. I used my instant pot for the first time and made this recipe. My family all loved it! I used boneless, skinless, chicken thighs and the meat was so tender and falling apart, delicious. If I was to use frozen boneless, skinless, chicken thighs, (I often forget to thaw things) how long would I cook?

    1. Hi Marnie,

      Thank you so much for your kind words on the recipe 🙂

      I recommend adding a minute to the cooking time.

      Please take care & have fun cooking
      Jacky

  2. Hi Amy & Jacky! Is there something I can use instead of kaffir lime leaves? I went to 2 Asian grocery stores today with no luck! Also, I was thinking of using chicken breasts instead. Would this affect the time? Thanks!

    1. Hi Olivia,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Lime zest will be an okay substitution.

      Whole chicken breast will take 5 minutes and 10 minutes natural release.

      Happy New Year & please take care
      Jacky

  3. Hi,

    Love you site! How would you suggest making this with your coconut rice? Would you suggest making the thai curry first, cleaning out the pot and then cook the rice? Trying to figure out the correct order of operations (LOL)

    1. Hi Dave,

      thank you for your kind words and question 🙂

      You can cook the coconut rice using the pot in pot method with a trivet and a stainless steel pot.

      Please take care & have a wonderful week
      Jacky

  4. Hi, since I purchased my IP, you guys are my go-site for all IP recipes! I have probably tried 35% of your recipes and they are all great!

    I did have a question on this particular green curry recipe though. Just to make sure I got this right, the unsweetened coconut milk is 2/3 cup, as in 0.67 cup, correct? The flavor is good, but I noticed that I had very little actual curry in my pot and a lot of chicken. Wondering if I missed some liquid based ingredient along the way, but I’ve re-read the instructions a few times now! Let me know if I’m missing something.

    Thanks again for all the great recipes!

    1. Hi Michael,

      thank you for your kind words and question 🙂

      Yes, it is 0.67 cup of coconut milk. Some chicken pieces have less moisture than others so the final dish can be less saucy.
      An extra 1/4 cup (63ml) of unsalted chicken stock can be added to the curry.

      Please take care & have fun cooking
      Jacky

  5. Another FANTASTIC recipe, Amy & Jacky!! 3 tbsp of Mae Ploy’s paste was plenty spicy, but not overwhelmingly spicy. I used frozen drumsticks and thigh meat (~3lbs) and put it in the pressure cooker for 13 minutes high & 10 minutes natural release & it still came out wonderfully!

  6. Hello Jacky and Amy,
    can I use extra firm tofu in the recipe. I have a vegetarian friend. How long to cook it if I use tofu.
    thanks! can’t wait to try the recipe.

    May

    1. Hi May!

      thank you for your question 🙂

      Tofu doesn’t take long to cook so I would place them in after pressure cooking and use the saute function to simmer for a few minutes.

      Take care & have fun cooking!
      Jacky

  7. Hello! The recipe calls for 3.5 pounds of Chicken- but I see that this is bone-in chicken. I only have skinless, boneless chicken thighs. How many pounds of skinless boneless chicken should I use? I’m assuming it is less than 3.5 pounds of bone-in chicken because the weight of the bones counts towards that number…

  8. You have such a great site here! Great twist on a classic here with the IP and it came out great. I’ll admit i’m a bit of a Thai Curry snob to be honest. The one thing I wanted to mention is while I have used Aroy-D coconut milk, over the years I have found that the higher fat content coconut milks really make curry in general stand out. (CocoKing is my favorite) I think the silkiness of the higher fat content milks help mellow some of the sharper spices flavors and tame the heat a little to really let the flavors of the wonderfully flavorful Thai peppers and flavors of the curry paste come though. If I’m not making the paste fresh and you all absolutely hit the nail on the head that is is a very labor intensive process!!!!! I have found that all curry paste is not created equal. Each company has a ‘flavor profile’ they tend to aim for, which varies from person to person. I highly recommend if you have a local Asian/International market that readers try ALL of them and find the one that they like the best. I love the depth of the red and green Maesri pastes, and are the closest to the sharp complex flavors of fresh paste.

    This was a great recipe, and leaves tons of room to have some fun and experiment. Also thanks for mentioning the seemingly lost component in so many ‘Thai’ dishes, and adding the eggplant. It gets forgotten in so many Thai recipes, it adds its own complexity and flavor to the dish. If you can’t find fresh ones locally, canned bamboo shoots in water also work very well if you drain rinse, and allow to air dry for about 20 min before adding them.

    This was my first go around moving from the classic 14 inch skillet or my extra large wok to the IP with this recipe and it worked really well and you all clearly put in some time to make a winner.

    1. Sorry for the late reply as we are still in the middle of moving.

      Thank you so much for your kind words and feedback on the recipe Jason 🙂

      I will have to try the CocoKing brand next time.

      Take care & have fun cooking
      Jacky

  9. If I substitute the chicken with sliced chicken thighs, how much pressure time does it need? How do I adjust the recipe?

    Thanks! I’m loving all the recipes ive tried from your site (congee, pork roast, adobo, etc.)

    D

    1. Hi Nick,

      thank you for your kind words 🙂
      Great question!

      If only the chicken ingredients are doubled, then I would increase the cooking time by 2 minutes.

      If all the ingredients are doubled and the chicken pieces are partially submerged in the liquid. It will be fine with the same cooking time.

      Have fun cooking
      Jacky

  10. Any substitutes for the palm sugar or yhe kaffir lime leaves? Can we make it with beef instead of chicken?
    Thanks for all the great recipes!

    1. Hi Lisa,

      so happy to hear from you again 🙂

      Lime zest will be an okay substitution for Kaffir lime leaves if you cannot find it.

      A touch of brown sugar will work as a substitution for palm sugar. Please taste and adjust accordingly.

      Beef will also work with this dish.

      Take care & have fun cooking
      Jacky

  11. Hi Amy & Jacky,

    Can I substitute the green Curry paste with Red Curry paste 1:1 or do I need to do any changes to the ingredients?

    Thanks a lot – I love, love, love your recipes and your site is my favourite for iPot recipes 🙂

    Anna

    1. Hi Anna,

      thank you so much for your kind words 🙂

      Red curry paste goes very well with pork, shrimps, and duck. Chicken will also work as red curry is quite versatile.

      A 1:1 substitute will be fine without changing the other ingredients 🙂

      Do adjust the seasoning and fish sauce accordingly!

      I may remove the Thai eggplants and use some lychee for the red curry, but it will change the flavor profile quite a bit.

      Take care & have a great week!

      Jacky

  12. Wow! I rarely comment on recipes, but I have to tell you how much I loved this curry. I was skeptical since the ingredients were so basic, but the flavors came together in such an amazing way. Tastes just like the curry I was addicted to when I was traveling in Thailand many years ago. My husband and I were fighting over the leftovers today! I did not have any eggplant so I used zucchini instead, and it was perfect. Thanks so much!!

  13. This was another hit. Seriously, how do you guys do it? Also do you have 2 of the inside pots? I ended up using a rice recipe that required a pan because my instant pot was being used for the curry. If so, where can I find your referral link from you for a 2nd pot?

    1. Hi Sal,

      It’s great to hear from you again 🙂

      Thank you so much for your kind words.

      You can use the Pot in Pot method for this dish to cook the rice at the same time!

      The cooking time will stay the same.

      Please see this recipe as an reference.

      Here is our accessories link if you need a 2nd pot.

      Take care & have an awesome weekend!
      Jacky

  14. Hi, if I wanted to make yellow curry, can I make it similar to this recipe but instead using yellow curry paste and adding potatoes and carrots?

    1. Hi Angie,

      Great to hear from you again 🙂

      Yes you can. For yellow curry, I will add some cumin, shallot to intensify the flavor.

      Take care & have fun cooking!
      Jacky

  15. Thanks guys hope 2017 is good for you too! The food turned out fantastic, bamboo shoots and bananna blossom really went well together, I got bogof on the clearance section of one of our local asian stores. My father loved the (to us) exotic veggies. 🙂

    Was just wondering if its ok to substitute say.. a kilogram of boneless chicken breast or thigh meat in this and most recipes becasue we prefer boneless meat tbh.

    Cheers!

    1. Hi Omar,

      thank you for your review and kind words 🙂

      Boneless chicken breast will work, but they will come out drier. Chicken thighs will work perfectly as a substitution.

      For cooking whole boneless chicken breast, reduce the pressure cooking time to 5 minutes + Natural Release.
      For cooking whole boneless chicken thighs, reduce the pressure cooking time to 6 minutes + Natural Release.

      Take care & have fun cooking!
      Jacky

    1. Hi Omar,

      thank you for your comment and question 🙂

      Yes, banana flower will be a good substitution for bamboo or eggplant.

      Happy New Year & Have Fun Cooking
      Jacky

  16. Hi – I just got my Instant Pot yesterday and haven’t tried it yet but I’m loving your recipes and can’t wait to try them! Can I use yellow curry in this recipe instead of the green curry? My husband doesn’t handle spicy heat in recipes very well. Thanks!

  17. Big fan of your site. I’m also Chinese living in North America, so I really enjoy the different Asian and western recipes.

    Made this recipe with my stove top pressure cooker. Good flavour.

    I’ll add the stock next as it could have used more sauce.

    Can I make this recipe with smaller pieces of chicken?

    You mentioned your love for Tom Yum soup. Can you post a pressure cooker recipe for Tom Yum?

    1. Hi Tom,

      thank you for your kind words and comment :)!

      Yes, you surely can! I actually prefer it that way too.
      If you are chopping them up, reduce the pressure cooking time to 5 minutes.

      I will add Tom Yum soup to our to-make list. The list is quite long!!!

      Happy Chinese New Year & Have fun cooking!
      Jacky

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