Instant Pot Thai Green Peanut Chicken Curry

Name: Instant Pot Thai Green Peanut Chicken Curry
Prep time: 15 min
Cook time: 20 min
Yield: 6

instant-pot thai curry chicken peanut pressure-cooker asian one-pot

This rich and fragrant Thai green curry gets a creamy twist from peanut butter and comes together quickly in the Instant Pot, creating a restaurant-quality dish with tender chicken and vegetables in aromatic coconut sauce.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 20

Ingredients

900g2 lbs boneless, skinless chicken thighs, cut into 4cm pieces
30ml2 tbsp coconut oil
60-90ml4-6 tbsp Thai green curry paste
1 medium1 medium onion, sliced
6 cloves6 cloves garlic, minced
30ml2 tbsp fresh ginger, grated
2 stalks2 stalks lemongrass, bruised and cut into 5cm pieces
400ml can14 oz can full-fat coconut milk
240ml1 cup chicken stock
90ml6 tbsp natural creamy peanut butter
45ml3 tbsp fish sauce
30ml2 tbsp brown sugar
45ml3 tbsp fresh lime juice
1 large1 large red bell pepper, cut into chunks
2 small2 small Thai eggplant, quartered (or 1 cup regular eggplant, cubed)
200g1 1/2 cups green beans, trimmed and cut into 5cm pieces
200g1 cup baby corn, halved lengthwise
30g1 cup fresh Thai basil leaves
4-64-6 kaffir lime leaves, torn (optional)
225g can8 oz can bamboo shoots, drained
15ml1 tbsp cornstarch (optional, for thickening)
15ml1 tbsp water (for cornstarch slurry)
for servingfor serving jasmine rice
60g1/2 cup roasted peanuts, chopped
for servingfor serving lime wedges

Instructions

Set Instant Pot to sauté mode. Heat 30ml2 tbsp coconut oil and add 60-90ml4-6 tbsp Thai green curry paste. Stir-fry for 1-2 minutes until fragrant.
Add 1 medium1 medium onion, 6 cloves6 cloves garlic, and 30ml2 tbsp fresh ginger. Sauté for 2 minutes until onion begins to soften.
Add 900g2 lbs boneless and sauté for 3-4 minutes until lightly browned on all sides.
Pour in 400ml can14 oz can full-fat coconut milk and 240ml1 cup chicken stock, scraping bottom of pot to deglaze and prevent burn notice.
Stir in 90ml6 tbsp natural creamy peanut butter, 45ml3 tbsp fish sauce, 30ml2 tbsp brown sugar, and 2 stalks2 stalks lemongrass. Add 4-64-6 kaffir lime leaves if using.
Cancel sauté mode. Add 1 large1 large red bell pepper, 2 small2 small Thai eggplant, and 225g can8 oz can bamboo shoots. Stir to combine.
Close lid, set valve to sealing. Pressure cook on high for 8 minutes.
When cooking completes, quick release pressure after 5 minutes natural release.
Open lid and set to sauté mode. Add 200g1 1/2 cups green beans and 200g1 cup baby corn. Simmer 3-4 minutes until vegetables are tender-crisp.
If thicker sauce desired, mix 15ml1 tbsp cornstarch (optional with 15ml1 tbsp water (for cornstarch slurry) and stir into curry. Simmer 1 minute until thickened.
Cancel sauté mode. Stir in 45ml3 tbsp fresh lime juice and 30g1 cup fresh Thai basil leaves, reserving some basil for garnish.
Taste and adjust seasoning with more fish sauce, lime juice, or sugar as needed.
Serve over for servingfor serving jasmine rice, garnished with 60g1/2 cup roasted peanuts, reserved basil, and for servingfor serving lime wedges.

Ingredients

id: chicken_thighs metric: 900g imperial: 2 lbs name: boneless, skinless chicken thighs, cut into 4cm pieces
id: coconut_oil metric: 30ml imperial: 2 tbsp name: coconut oil
id: green_curry_paste metric: 60-90ml imperial: 4-6 tbsp name: Thai green curry paste
id: onion metric: 1 medium imperial: 1 medium name: onion, sliced
id: garlic metric: 6 cloves imperial: 6 cloves name: garlic, minced
id: fresh_ginger metric: 30ml imperial: 2 tbsp name: fresh ginger, grated
id: lemongrass metric: 2 stalks imperial: 2 stalks name: lemongrass, bruised and cut into 5cm pieces
id: coconut_milk metric: 400ml can imperial: 14 oz can name: full-fat coconut milk
id: chicken_stock metric: 240ml imperial: 1 cup name: chicken stock
id: peanut_butter metric: 90ml imperial: 6 tbsp name: natural creamy peanut butter
id: fish_sauce metric: 45ml imperial: 3 tbsp name: fish sauce
id: brown_sugar metric: 30ml imperial: 2 tbsp name: brown sugar
id: lime_juice metric: 45ml imperial: 3 tbsp name: fresh lime juice
id: bell_pepper metric: 1 large imperial: 1 large name: red bell pepper, cut into chunks
id: thai_eggplant metric: 2 small imperial: 2 small name: Thai eggplant, quartered (or 1 cup regular eggplant, cubed)
id: green_beans metric: 200g imperial: 1 1/2 cups name: green beans, trimmed and cut into 5cm pieces
id: baby_corn metric: 200g imperial: 1 cup name: baby corn, halved lengthwise
id: thai_basil metric: 30g imperial: 1 cup name: fresh Thai basil leaves
id: kaffir_lime_leaves metric: 4-6 imperial: 4-6 name: kaffir lime leaves, torn (optional)
id: bamboo_shoots metric: 225g can imperial: 8 oz can name: bamboo shoots, drained
id: cornstarch metric: 15ml imperial: 1 tbsp name: cornstarch (optional, for thickening)
id: water metric: 15ml imperial: 1 tbsp name: water (for cornstarch slurry)
id: jasmine_rice metric: for serving imperial: for serving name: jasmine rice
id: peanuts metric: 60g imperial: 1/2 cup name: roasted peanuts, chopped
id: lime_wedges metric: for serving imperial: for serving name: lime wedges

Instructions

Set Instant Pot to sauté mode. Heat {coconut_oil} and add {green_curry_paste}. Stir-fry for 1-2 minutes until fragrant.
Add {onion}, {garlic}, and {fresh_ginger}. Sauté for 2 minutes until onion begins to soften.
Add {chicken_thighs} and sauté for 3-4 minutes until lightly browned on all sides.
Pour in {coconut_milk} and {chicken_stock}, scraping bottom of pot to deglaze and prevent burn notice.
Stir in {peanut_butter}, {fish_sauce}, {brown_sugar}, and {lemongrass}. Add {kaffir_lime_leaves} if using.
Cancel sauté mode. Add {bell_pepper}, {thai_eggplant}, and {bamboo_shoots}. Stir to combine.
Close lid, set valve to sealing. Pressure cook on high for 8 minutes.
When cooking completes, quick release pressure after 5 minutes natural release.
Open lid and set to sauté mode. Add {green_beans} and {baby_corn}. Simmer 3-4 minutes until vegetables are tender-crisp.
If thicker sauce desired, mix {cornstarch} with {water} and stir into curry. Simmer 1 minute until thickened.
Cancel sauté mode. Stir in {lime_juice} and {thai_basil}, reserving some basil for garnish.
Taste and adjust seasoning with more fish sauce, lime juice, or sugar as needed.
Serve over {jasmine_rice}, garnished with {peanuts}, reserved basil, and {lime_wedges}.

Tips

Curry Paste Heat: Thai green curry paste varies in spiciness by brand. Start with less and add more to taste.

Peanut Butter Choice: Use natural peanut butter without added sugar for best flavor. Crunchy works too for extra texture.

Vegetable Timing: Add quick-cooking vegetables after pressure cooking to maintain texture and color.

Fish Sauce Substitute: Use soy sauce for vegetarian version, though flavor will be different.

Coconut Milk: Don't use light coconut milk - full-fat is essential for proper richness and authentic flavor.

Storage: Curry keeps refrigerated for 4 days and freezes well for 3 months. Flavors improve overnight.

Rice Alternative: Serve with rice noodles, cauliflower rice, or quinoa for variety.

Traditional Garnishes: Add sliced Thai chilies, cilantro, or crispy shallots for authentic presentation.

Make It Heartier: Add cubed sweet potato or butternut squash with the chicken for extra substance.