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:
- If you don’t follow a Low-FODMAP diet, you can add 1/2 yellow onion (chopped) and 3 to 5 cloves of garlic (minced).
- 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!
You May Also Love:
- One-Skillet Ground Turkey Thai Curry with Rice
- AIP Salmon Curry
- Thai Paleo Panang Curry
- 30-Minute Chicken Green Curry
- Chicken Massaman Curry
Be sure to check out Crock-Pot products at your local Target and Target.com.
Enjoy this better-than-takeout green curry in a hurry!
Pressure Cooker Thai Green Curry
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
- 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.
- While the chicken is browning, chop the vegetables and set aside.
- 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 7 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.
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!
This recipe is super mild, so I think you’ll love it! xoxo
The flavors were all very delicious but the broccoli cooked away to nothing and the rest of the veg were smush. If I try this again I’ll cook for 3 minutes but I wouldn’t use broccoli.
The green curry paste listed has garlic in it which is a fodmap. Are you sure this is a lowfodmap dish?
Hi Megan, in my experience, the higher-fodmap ingredients in curry paste aren’t enough to cause an IBS reaction. This is likely because in order to be considered high-FODMAP, a meal would need to go beyond a certain threshold of fermentable carbs. In this sense, there probably isn’t enough total fermentable carb in the meal to be problematic. This is purely based on my experience eating it and not having a reaction and the fact that there’s a certain threshold of FODMAPs the body will tolerate before it reacts. I hope this makes sense! All of that said, if you know you’re very sensitive to garlic and will react to even the tiniest amount, it would be best to skip the curry paste. What I’ve done in the past is add fresh basil and a little lime juice instead of curry paste, which gives a little exotic flavor, so that is an option too! xoxo