In a world where time is of the essence, my Instant Pot Green Thai Chicken Curry recipe simplifies the cooking process without compromising on flavor. Tailor the spice level to your liking, creating a customisable dish that's perfect for busy days. With the addition of fish sauce, lime juice, and optional coconut sugar, this recipe offers a delightful blend of flavours. Let's dive into this effortless and customisable culinary journey.

Ingredients:

- 8 chicken legs or an equivalent amount of diced chicken thighs

- 1 zucchini, diced

- 2 carrots, sliced

- 2 potatoes, cubed

- 1 can coconut milk

- Mingle Green Thai Curry Mix (use half for a milder flavour)

- 1 tsp fish sauce

- 1 tsp fresh squeezed lime juice

- Optional: 1 tsp coconut sugar

- Salt to taste

- 2 tablespoons olive oil

- 1 onion, finely chopped

- 3 cloves garlic, minced

- 1 teaspoon ginger, grated

** if you don’t have this curry mix you can use keens curry powder or a few table spoons of a jar of curry paste instead, just watch out for the ingredients and the oil content.

Instructions:

1. Prepare the Ingredients:

- In a bowl, mix coconut milk, half of the Mingle Green Thai Curry Mix, fish sauce, lime juice, and optional coconut sugar until well combined. Set aside.

- Season chicken legs or diced thighs with salt.

2. Instant Pot / Electric Pressure cooker

- Set your Instant Pot to sauté mode and heat olive oil. Sauté chopped onions until translucent, then add minced garlic and grated ginger.

3. Combine Ingredients:

- Pour the coconut milk and curry mix blend into the Instant Pot. Add seasoned chicken legs or diced thighs. Give it a good stir, ensuring the chicken is coated in the flavourful mixture.

4. Pressure Cook the Chicken:

- Secure the Instant Pot lid, set to high pressure, and cook for 6 minutes. The pressure cooking will infuse the chicken with Green Thai curry flavour.

5. Add the Vegetables:

- After the initial cooking, decompress and open the Instant Pot and add diced zucchini, sliced carrots, and cubed potatoes. Give it a gentle stir to incorporate the vegetables.

6. Finish cooking:

- Close the lid and pressure cook for an additional 2 minutes to ensure the vegetables are tender yet vibrant.

7. Serve:

- Open the Instant Pot and behold your aromatic Instant Pot Green Thai Chicken Curry. Serve it over rice or enjoy it on its own, savouring the blend of succulent chicken and customisable flavours.

If you sign have an instant pot or electric pressure cooker you can make this on the stove in a large pot or pan. Cook the chicken for roughly 30mins. Pop the vegetables in about 10 mins before so they don't over cook. If you add in veggies like bok choy you will not need to cook it too long compaired to carrot.

Want more recipes like this? Explore our collection of e-books featuring a variety of delicious dishes that I absolutely love cooking.

Shonelle Siegmann

Naturopath