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Thai Green Curry Recipe
Thai Green Curry is a beloved dish that packs a flavorful punch. In this post, we will walk you through the process of making this delicious dish, including instructions for making it in an instant pot for those who prefer a quicker option.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Instant Pot Cook Time
10
minutes
mins
Total Time
45
minutes
mins
Course
Dinner, instant pot, Lunch, main course, Main Dishes, Sauces
Cuisine
Asian, Thai
Servings
4
people
Calories
320
kcal
Equipment
Large Pot
Instant Pot
Optional
Cutting Board
Sharp Knife
Wooden Spoon
or
Spatula
Optional
Measuring Cups & Spoons
Ingredients
1x
2x
3x
1
lb
Boneless Chicken Breast
Or Tofu, Cut Into Bite-Sized Pieces
2
tbsp
Green Curry Paste
1
can
Coconut Milk
14 Oz
1
cup
Chicken Broth
or
Vegetable Broth
Optional
2
tbsp
Fish Sauce
1
tbsp
Palm Sugar
Or
Brown Sugar
Optional
1
cup
Bamboo Shoots
1
cup
Green Beans
Trimmed And Halved
1
cup
Eggplant
Cut Into Bite-Sized Pieces
1
cup
Thai Basil Leaves
1
cup
Fresh Cilantro Leaves
1
tbsp
Vegetable Oil
Salt
To Taste
Thai Fresh Chili
Optional, Sliced, To Taste
Rice
Steamed, To Serve
Get Recipe Ingredients
Instructions
Heat the oil in a large pot over medium-high heat. Add the green curry paste and stir until fragrant, about 1 minute.
Add the chicken or tofu and stir-fry until lightly browned on all sides, about 3-5 minutes.
Add the coconut milk, chicken or vegetable broth, fish sauce, and palm sugar. Stir until well combined.
Add the bamboo shoots, green beans, and eggplant. Let simmer for 20-25 minutes, or until the vegetables are tender.
Add the Thai basil and cilantro leaves, and stir to combine. Season with salt, to taste.
Serve hot with steamed rice.
Instant Pot Instructions:
Set the instant pot to sauté mode. Heat the oil in the pot and add the green curry paste. Stir until fragrant, about 1 minute.
Add the chicken or tofu and stir-fry until lightly browned on all sides, about 3-5 minutes.
Add the coconut milk, chicken or vegetable broth, fish sauce, and palm sugar. Stir until well combined.
Add the bamboo shoots, green beans, and eggplant. Close the lid and set the instant pot to manual high pressure for 5 minutes.
Once the cooking is done, let the pressure release naturally for 5 minutes, then do a quick release.
Add the Thai basil and cilantro leaves, and stir to combine. Season with salt, to taste.
Serve hot with steamed rice.
Notes
Note: The nutritional information is an estimate and may vary based on the specific ingredients and cooking methods used.
Nutrition
Serving:
0.25
recipe
Calories:
320
kcal
Carbohydrates:
13
g
Protein:
26
g
Fat:
20
g
Saturated Fat:
15
g
Cholesterol:
73
mg
Sodium:
950
mg
Fiber:
3
g
Sugar:
5
g
Keyword
chicken breast, curry, green curry, sauces, thai curry, thai green curry
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