Pressure Cooker Green Curry

Pressure cooker green curry with chicken and vegetables is quick and easy to make! This flavor-packed dinner recipe is easy to adapt and requires no more than 30 minutes to prepare.

This post is sponsored by Crock-Pot®.

Thai food is arguably my favorite comfort food, and I thoroughly enjoy making it at home! If you have followed some of my other curry recipes, you know that while I do adore creating my own spice blends for Thai curry, I am also partial to keeping it simply by using curry paste. 

I find a simple combination of coconut milk, ginger, curry paste, any animal protein I’m craving and seasonal vegetables make for a belly-warming, ultra satisfying curry that is both made on-the-cheap and also very healthful! 

When I get a wild hair, I also enjoy throwing in fresh basil and some fish sauce for added flavor.

In addition to the fact that this green curry turns out tasting remarkable, it is so quick to prepare in the pressure cooker!

Indeed, this recipe requires less than 30 minutes to prepare from start-to-finish! You can whip it up any evening after work or use it as meal prep for the week.

I use my 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker to make this recipe, which is completely goof-proof. Because the pressure cooker holds so much, you can easily double, triple, quadruple this recipe and throw a feast! Truly, if you haven’t tried your hand at the art of pressure cooking, I can assure you it is easy and not at all intimidating.

Let’s hop to it!

How to Make Pressure Cooker Green Curry:

Begin by browning the chicken. To do so, plug in the pressure cooker and press “Saute.” Add the avocado oil and the chopped chicken. Cook stirring occasionally, until chicken has browned and is nearly cooked through, about 3 to 5 minutes.

While the chicken is browning, prepare the green curry sauce by adding the coconut milk, green curry paste, basil, ginger, and sea salt to a blender. Blend until completely smooth.

Add the green curry sauce to the pressure cooker, along with the chopped vegetables. Stir until everything is well-combined, then secure the lid on the pressure cooker. Press “Manual Pressure” and set the time for 8 minutes. Keep the vent sealed.

Once the pressure cooker has finished its course, manually release the pressure.

Serve curry with choice of white rice, brown rice, or cauliflower rice.

Recipe Adaptations:

  • Swap out any of the vegetables for your favorite veggies. Cauliflower, butternut squash, and/or sweet potato would be great!
  • Make it AIP by omitting the red bell pepper. Instead of blending the coconut milk with the green curry paste, blend it with 1 cup fresh basil.
  • Swap out the green curry paste for red curry paste or 1.5 tablespoons yellow curry powder in order to made red or yellow curry. You can also use panang curry paste!

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Enjoy this better-than-takeout green curry in a hurry!

Pressure Cooker Thai Green Curry

Course: Main Course
Cuisine: Thai
Keyword: gluten free, healthy dinner, paleo, soy free, thai curry
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 servings
Author: Julia

An easy green curry recipe made quickly in a pressure cooker

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Ingredients

  • 1 Tbsp avocado oil
  • 1 1/2 lbs boneless chicken thighs chopped
  • 1 (15-ounce) can coconut milk
  • 1 Tbsp fish sauce optional
  • 2 Tbsp green curry paste
  • 1/4 cup fresh basil
  • 1 (1-inch) nub fresh ginger peeled and grated
  • 1/2 tsp sea salt
  • 1/2 red bell pepper cored and chopped
  • 1 yellow squash chopped
  • 1 crown broccoli chopped
  • 2 large carrots peeled and chopped

Instructions

  1. Plug in the pressure cooker and press “Sauté.” Add the avocado oil and the chopped chicken. Cook stirring occasionally, until chicken has browned and is nearly cooked through, about 3 to 5 minutes.

  2. While the chicken is browning, chop the vegetables and set aside.

  3. Prepare the green curry sauce by adding the coconut milk, green curry paste, basil, ginger, and sea salt to a blender. Blend until completely smooth.

  4. Add the green curry sauce to the pressure cooker, along with the chopped vegetables. Stir until everything is well-combined, then secure the lid on the pressure cooker. Press “Manual Pressure” and set the time for 8 minutes. Keep the vent sealed.

  5. Once the pressure cooker has finished its course, manually release the pressure.

  6. Serve curry with choice of white rice, brown rice, or cauliflower rice.

 

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Comments

  1. Shirley

    I have been shy at making Thai food and curry dishes because of the heat that they sometimes have. But, this looks delicious and healthy. We will have to try this out. You have tempted me to the point that my reluctance is overcome!

    Reply
  2. Katie

    The sauce and chicken came out great, but the vegetables were complete mush. I had to pick them all out of the sauce and throw them out. Then, I steamed new vegetables and mixed them into the sauce. After that, everything tasted great. However, I would not recommend pressure cooking vegetables for 8 minutes. They don’t even take 8 minutes to cook in a traditional way let alone in a pressure cooker.

    Reply

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