![close up view of Thai-Style Green Curry Chicken garnished with fresh herbs and served with white rice in a white bowl](https://cdn.statically.io/img/www.allrecipes.com/thmb/o2LegPiR9ZJJhgAXEkCrSBv6tqE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8659935-instant-pot-thai-style-green-curry-chicken-fabeveryday-4x3-1-fa7c5f612fe945cc9fa3b1a3484f7fae.jpg)
Ingredients
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1 (13.5 ounce) can coconut milk
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¼ cup chicken broth
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3 tablespoons green curry paste
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2 tablespoons soy sauce
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1 tablespoon fish sauce
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1 tablespoon brown sugar
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½ teaspoon dried basil
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1 tablespoon vegetable oil
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1 pound skinless, boneless chicken thighs, chopped into bite-sized pieces
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1 lime, zested
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1 teaspoon grated fresh ginger
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2 cloves garlic, minced
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1 jalapeno pepper, seeded and minced
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6 ounces snow peas
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1 red bell pepper, cut into thin strips
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¼ cup chopped cilantro
Directions
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Mix coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil in a bowl with a whisk until smooth. Set aside.
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil in the pot. Add chicken and saute, stirring occasionally until browned, 3 to 4 minutes. Add lime zest, ginger, garlic, and jalapeno to the pot and cook, stirring, for 1 minute. Press Cancel.
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Pour coconut curry mixture into the pot and stir well with a wooden spoon, scraping to loosen any browned bits from the bottom. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build before the cooking time begins.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the Saute function once more. Add snow peas and bell pepper and cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.
Recipe Tip
For more of a kick, you can double the jalapeno and add an additional tablespoon of curry paste.
Nutrition Facts (per serving)
427 | Calories |
38g | Fat |
15g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 427 | |
% Daily Value * | |
Total Fat 38g | 49% |
Saturated Fat 21g | 106% |
Cholesterol 69mg | 23% |
Sodium 1088mg | 47% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 3g | 11% |
Total Sugars 7g | |
Protein 27g | 55% |
Vitamin C 69mg | 76% |
Calcium 62mg | 5% |
Iron 6mg | 31% |
Potassium 568mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.