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+ servings
5 from 1 vote
Pressure Cooker Thai Green Curry
Prep Time
15 mins
Cook Time
15 mins

An easy green curry recipe made quickly in a pressure cooker

Course: Main Course
Cuisine: Thai
Keyword: gluten free, healthy dinner, paleo, soy free, thai curry
Servings: 4 servings
Author: Julia
  • 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
  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.