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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5 from 8 votes

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 .

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)
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.

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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.

Instant Pot Thai Green Curry Chicken (Gang Kiew Wan Gai)

Make this Instant Pot Thai Green Curry Chicken (Gang Kiew Wan Gai). Addictive to eat pressure cooker curry with rich depths of flavors & fragrance.
5 from 8 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 50 minutes
Total: 1 hour
Servings: 2 - 4
Author: Amy + Jacky

Ingredients

Optional Ingredients:

Instructions

  • Prepare 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 Pot: Pour 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 kaffir 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 Green Curry 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 pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Open the lid carefully.
  • Add 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.
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Recipe 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.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Course: Dinner, Lunch
Cuisine: Asian, Thai
Keyword: green curry instant pot, instant pot chicken curry, instant pot curry, instant pot green curry, instant pot green curry chicken, instant pot thai curry, instant pot thai green curry, pressure cooker curry, pressure cooker green curry
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

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Instant Pot Thai Green Curry Chicken Recipe (Gang Kiew Wan Gai): addictive pressure cooker curry with rich depths of flavors & fragrance.

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Leave a Reply

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Lan Ha

I made this recipe and it turned out DELICIOUS! I used Maesri green curry paste. I followed the directions exactly per the recipe, I realized should’ve adjusted the cook time for an 8 quart pot. The chicken and eggplants (I cooked under HP together) were a tad too soft (I like the eggplants to be soft but in this case they melted into the pot)…

How should I adjust the cook time for an 8qt Instantpot? I can’t wait to make it again and have it come out PERFECT!

Pressure Cooker
Instant Pot DUO 80
Mambaloo

Hello! Your green curry recipe delicious sounds delicious – I can’t wait to try it! I am thinking of using skinless, boneless chicken thighs. Is there a difference in cooking time?

Thanks!!
E

Pressure Cooker
Instant Pot DUO 60
Marnie

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?5 stars

Olivia Schanberger

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!

Dave

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)

Michael

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… Read more »

Tiffany

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!5 stars

May

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

Jen

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…

Jason

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… Read more »

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