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!

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

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!! 😀

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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 Time to make Thai Green Curry Chicken in Instant Pot!

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 10 votes Total: 1 hour Servings: 4 - 6 Calories: 591 kcal Author: Amy + Jacky Print Ingredients 4 (~3.5lb) chicken quarters , separated into thighs and drumsticks 4 (~3.5lb) chicken quarters , separated into thighs and drumsticks

1 tablespoon (14g) coconut oil 1 tablespoon (14g) coconut oil

2.5 - 3 tablespoons (37.5g – 45g) Thai green curry paste 2.5 - 3 tablespoons (37.5g – 45g) Thai green curry paste

4 cloves (10g) garlic , crushed 4 cloves (10g) garlic , crushed

1 (28g) shallot , roughly chopped 1 (28g) shallot , roughly chopped

2 tablespoons (30ml) fish sauce 2 tablespoons (30ml) fish sauce

2/3 cup (167ml) coconut milk 2/3 cup (167ml) coconut milk

¼ cup (63ml) unsalted chicken stock (optional) ¼ cup (63ml) unsalted chicken stock (optional)

1 - 2 tablespoons (15g) palm sugar 1 - 2 tablespoons (15g) palm sugar

3 kaffir lime leaves 3 kaffir lime leaves

8 - 12 fresh Thai basil leaves (garnish) 8 - 12 fresh Thai basil leaves (garnish) Optional Ingredients: 6 (200g) Thai eggplants , halved (see notes) 6 (200g) Thai eggplants , halved (see notes)

1 – 2 stalks bamboo shoot , sliced 1 – 2 stalks bamboo shoot , sliced

70 grams spinach 70 grams spinach

¼ red bell pepper ¼ red bell pepper Tools Instant Pot Pressure Cooker Don't Miss This! Jump to our Step By Step Photo Guide 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 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 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. ♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂 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 Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! Nutrition Information: Calories: 591 kcal (30%) Carbohydrates: 5 g (2%) Protein: 38 g (76%) Fat: 46 g (71%) Saturated Fat: 18 g (113%) Cholesterol: 220 mg (73%) Sodium: 656 mg (29%) Potassium: 570 mg (16%) Fiber: 1 g (4%) Sugar: 2 g (2%) Vitamin A: 1188 IU (24%) Vitamin C: 2 mg (2%) Calcium: 39 mg (4%) Iron: 3 mg (17%) Tried this recipe? Mention @pressurecookrecipes or tag #AmyJacky!

Why Store-bought 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 Instant Pot Electric Pressure Cooker

Fat Separator

Preparation 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.

1 Prepare Instant Pot 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. 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.

3 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.

4 Pressure Cook Chicken 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, then 10 minutes Natural Release Open the lid carefully.

5 Add Remaining Ingredients 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.

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 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! 🙂