Summer is supposed to be relaxing, right? Not for us - we’ve been running all over the place this week. I needed a bunch of quick dinners, so last night I reached for a can of coconut milk and a can of Thai curry paste.
This week’s throwback recipe is Pressure Cooker Thai Green Chicken Curry, one of my quick weeknight standbys. With some quick prep work, I can have my Instant Pot locked and cooking inside of 15 minutes. In a hurry? Try a Thai curry.
Recipe: Pressure Cooker Thai Green Chicken Curry
Link: Pressure Cooker Thai Green Chicken Curry
Related Posts
Pressure Cooker Thai Panang Beef Curry
Pressure Cooker Thai Yellow Curry with Chicken
Pressure Cooker Thai Red Beef Curry
My other Instant Pot Pressure Cooker Recipes
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Brian Ferguson says
I just made this - it turned out great! A soul satisfying meal, I love Thai food sauce on rice is the best to me. I could have had it spicier, I used a whole jar of curry paste. The green curry paste took me a few stores to find, here in SoCal it was Sprouts. I should just go there first they have a good selection of products. I used coconut brown sugar instead of cane sugar because it seemed more like Thailand, at the end I had to add a bit more because it isn't as sweet. I also added a few fingerling yellow potatoes to the pot, yummy.
Aaron Friedman says
I was actually already planning on making this tonight, but with red curry substituted for the green, and a couple potatoes. I also use a little cornstarch. Great recipe.
Mike Vrobel says
Good substitute- great idea!