Made with lots of fresh vegetables, chicken/ tofu, coconut milk and green curry paste, this curry makes a delicious and comforting meal for any season. This curry is a balance of a bit sweet, savory, a bit tangy, and hot. Adjust the heat according to your taste buds.
Few dishes are delicious and soul-satisfying with its taste and aroma. In spite of its bursting flavors and creamy texture, this is the easiest recipe to cook any time. This Thai Green Curry is easy, perfect and simple enough for a quick meal for Lunch or Dinner on weeknights too.
This is the best dish to try out when you are cleaning the fridge. Use those leftover veggies to make this curry. I had a couple of green and red bell peppers, 2-3 Carrots, 3-4 asparagus, a handful of green beans, and a bunch of basil leaves and few more veggies which I will use in my next dish. 😀 And it’s been days the can of coconut milk is sitting there in my pantry. So, without thinking much I bought the rest of the required ingredients and green curry paste (I already had red curry paste but that I will use later 😛 ) and cook this delicious curry.
The curry is a bit on the watery side. To make this more like a restaurant style add 1tbsp of cornstarch with 2tbsp of water and stir in while simmering the curry. You will get a creamy and thick textured curry. I would suggest avoiding that if you can. Replace chicken with tofu if you are a vegetarian. Serve this curry on a bed of jasmine rice with lime wedges and enjoy the meal.
- ½ Lbs boneless chicken or boneless chicken breast, cut into ½ inch thick strips
- 1 Can coconut milk
- 3-4 Tbsp green curry paste
- 1 Small green bell pepper, cut into strips
- 1 Small red bell pepper, cut into strips
- 1 Small carrot, sliced thin
- ¼ Cup green beans with ends trimmed
- ¼ Cup onion, cut into strips
- 6-8 Broccoli florets
- 3-4 Baby Bok Choy leaves
- ¼ Cup spring onion whites
- ¼ Cup spring onion greens
- A handful of basil leaves, chopped
- 1 Tbsp garlic, finely chopped
- 1 Tsp ginger, finely chopped
- 1 Tsp lime zest
- 1 Tsp-1 Tbsp chili flakes (as desired)
- 1 Tbsp coconut oil
- Salt as required
Learn Step By Step Recipe With Pictures For Thai Green Curry With Chicken | Instant Pot Recipe- Green Curry With Chicken Recipe
Step 1- Turn the IP to saute mode and heat 1tbsp coconut oil. Add the chopped ginger-garlic and saute for 30secs and then add the spring onion whites and saute it for a min
Step 2- Add green curry paste and cook for 1min then add the chicken. Cook the chicken for 2min
Step 3- Add the coconut milk with ½ cup of water. Add the required salt and pressure cook for 4mins with the valve on the seal side. Quick release the pressure and open the lid
Step 4- Turn the IP to saute mode (low) Add all the veggies, spring onion greens, and basil leaves. Let it simmer for 10mins and then add the chili flakes, lime zest, and bok choy leaves. Let it simmer for 1-2mins more and then turn off the IP
Serve over jasmine rice and garnish with basil leaves and lime wedges. 🙂