Do you want to make some Thai Green Curry at home?
You’re in luck—this recipe is simple and super tasty, and the best part?
You can make it in your pressure cooker!
How To Make Thai Green Curry In A Pressure Cooker
I made this Thai Green Curry inspired meal in my Ninja Foodi 15-in-1, but it can be made in any multi-cooker with a pressure cooker function.
What You Need
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 tbsp fresh grated ginger: You can also use ¼ tsp dried ginger.
- 6 tbsp Thai Green curry paste
- 1kg boneless chicken thighs
- 400ml coconut milk
- 100ml chicken stock: made from 1 stock pot or cube
- 1 tbsp soy sauce & 1 tbsp Thai fish sauce
- 1 tsp brown sugar
- 160g mangetout and 1 sweet pepper
- Juice of half a lime
- 10g fresh coriander: Optional for garnish.
Notes:
- Adding some Thai basil leaves can make it more authentic, though they’re not always easy to find in the UK.
- Substitute chicken with tofu if you are looking for a meat free dish.
- Sugar snap peas are a good alternative if you can’t find mangetout.
Making It
Step 1: Start Sautéing
Turn your pressure cooker’s ‘sear/sauté’ function on high. Heat up the oil and add the onions, cooking them until they start to soften.
Step 2: Add the Flavours
Throw in the ginger and curry paste. Stir it together and try not to let it stick to the insert’s base.
Step 3: Add the chicken
Add the chicken pieces and give them a quick sear.
Step 4: Add everything but the vegetables.
It’s time for the coconut milk, soy sauce, fish sauce, lime juice, sugar, and chicken stock. Stir it well, lock the lid, ensure the vent is sealed, and set the timer for 7 minutes on high.
Step 5: Quick Release
Once done, use the quick release function on your pressure cooker.
Step 6: Last-Minute Add-ins
Switch back to ‘sauté’ and add the peppers and mangetout. A few minutes is all you need for them to heat through and keep some crunch to them.
Optional: Garnish with fresh coriander.
How to Serve Thai Green Curry
This curry goes perfectly with Jasmine rice, but another rice variety will work if you don’t have any. Don’t worry if the sauce seems a bit thin; that’s how Thai Green Curry is traditionally served.
Pressure Cooker Thai Green Curry: FAQS
Feel free to substitute or add in green beans, courgettes, or anything else you have on hand.
You can store it in an airtight container in the fridge for up to 3 days.
That depends on the curry paste. Most shop-bought Thai Green curry pastes in the UK are quite mild. If you want it hotter, you can try making your own paste or adding in some sliced fresh green chillies.
What Else Can You Cook In A Pressure Cooker?
There are a variety of different recipes you can make in a pressure cooker. Here are some suggestions for you to try:
- Ninja Foodi Chinese Style Chicken Curry
- Ninja Foodi Bolognese
- Ninja Foodi Chilli Con Carne
- Ninja Foodi Chicken Curry
Pressure Cooker Thai Green Curry
Try making this Thai Green Curry inspired in your pressure cooker - it's quick, easy to prepare, and tastes delicious!
Ingredients
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 tbsp fresh grated ginger (or ¼ tsp dried ginger)
- 6 tbsp Thai Green curry paste
- 1kg boneless chicken thighs
- 400ml tin coconut milk
- 100ml chicken stock: made from 1 stock pot or cube
- 1 tbsp soy sauce & 1 tbsp Thai fish sauce
- 1 tsp brown sugar
- 160g mangetout
- 1 sweet pepper
- Juice of half a lime
- 10g fresh coriander (optional for garnish)
Instructions
- Add the oil to the Ninja Foodi pot and turn the ‘saute/sear’ function on high.
- Once the oil is hot, add the chopped onions and cook until they become soft.
- Add the curry paste and ginger and stir together before adding the chopped chicken. Sear the chicken for a couple of minutes. If anything sticks to the Ninja Foodi insert, use a little bit of the hot chicken stock to deglaze it.
- Add the coconut milk, soy sauce, fish sauce, lime juice, sugar and stock, and stir everything together. Switch off the saute/sear function.
- Close the pressure cooker lid and cook on high for 7 minutes. The pressure cooker will take about 10 minutes to come to pressure.
- Do a quick release, carefully open the lid and switch to ‘sear/saute’ mode.
- Stir in the sliced peppers and mangetout and cook for a further 3 to 5 minutes until the vegetables are hot all the way through but still have some crunch.
- Optionally garnish with fresh chopped coriander on top.
- Serving suggestion: Jasmine rice or rice variety of your choosing.
Notes
- Adding some Thai basil leaves can make it more authentic, though they’re not always easy to find in the UK.
- Substitute chicken with tofu if you are looking for a meat free dish.
- Sugar snap peas are a good alternative if you can’t find mangetout.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 784Total Fat: 46gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 320mgSodium: 1923mgCarbohydrates: 27gFiber: 3gSugar: 13gProtein: 71g