Authentic Thai Green Curry Recipe | Easy Green Thai Curry

This Green Curry is a perfect, authentic Thai Green Curry recipe with chicken and vegetables. Make a fragrant, aromatic Thai dish in your Instant Pot or Slow Cooker!

Why This Authentic Thai Recipe Is So Great

• Tasty. This Green Curry is absolutely bursting with Thai flavor! It's spicy without being overbearing, the tender chicken and eggplant add a delightful bite to the dish, and the distinct flavor from the green chiles is incredible.
• Quick. You can have this whole curry dish done in around 30 minutes with a little help from your Instant Pot. Seriously, a deliciously authentic Thai Curry recipe you can make in no time.
• Easy. Not only is this dish done quickly, but it's quite simple to throw together. I use Maesri Curry Paste to help speed along the process so you don't have to worry about having to make the paste yourself. A little time heating up the aromatics and curry paste and then cook the Thai curry to perfection, simple as that.
• Instant Pot or Slow Cooker. Want dinner done right away? Make this flavorful chicken recipe quickly by using your Instant Pot. Don't need dinner finished until later tonight? Make this Thai dish recipe in your slow cooker. You have options, so make it however is best for you!
• Keto-friendly. This recipe only has 11 grams of carbs per serving and can be made even more low carb by making a few simple ingredient substitutions.

Is Thai Red Or Thai Green Curry Hotter?

I've learned it's best to think of curry as a stoplight when you're using curry paste.

Green=go ahead. It has a little heat but it isn't too hot to handle.

Yellow= use caution. If you have a low heat tolerance or a sensitive stomach, this may be too much for you.

Red= pump the brakes. This is generally highest on the heat scale and is only for those that like things spicy.

So, Thai Green Curry will pack a smaller punch on the curry heat scale.

Ingredients You'll Need

• 1 tablespoon Coconut Oil- Used to sauté the aromatics and curry paste, adding a subtle coconut flavor and richness.
• 2 tablespoons Curry Paste- The flavor base of the dish, providing heat, spice, and the signature green curry taste; adjust for preferred spice level.
• 1 tablespoon Minced Ginger- Adds warmth, freshness, and a slightly spicy note that enhances the curry's complexity.
• 1 tablespoon Garlic- Contributes savory depth and balances the bold spices in the curry paste.
• 1 cup Onions- Adds natural sweetness and body to the sauce as they soften and blend into the curry.
• 1 pound Boneless Skinless Chicken Thighs- The main protein, tender and flavorful, soaking up the curry sauce beautifully.
• 1 can Bamboo Shoots- Adds a mild crunch and traditional Thai texture; can be omitted for a lower-carb version.
• ½ cup Water- Helps create steam for pressure cooking and adjusts the curry's consistency.
• 1 tablespoon Fish Sauce- Brings umami depth and authentic Thai saltiness to the dish.
• 2 tablespoons Soy Sauce- Adds a savory, slightly sweet flavor that enhances the curry's balance.
• 2 teaspoons Sugar- Balances the spice and acidity, rounding out the flavors.
• 1 teaspoon Salt- Fine-tunes the seasoning, depending on the saltiness of other ingredients.
• 2 cups Eggplant- Absorbs the curry sauce, becoming tender and flavorful.
• 1 Green Pepper- Adds color, mild sweetness, and crisp texture to the curry.
• ½ cup Basil Leaves (Thai basil preferred)- Provides a fragrant, slightly licorice-like aroma that brightens the dish.
• 1 cup Full-Fat Coconut Milk- Creates a creamy, rich sauce that balances the spice and ties all the flavors together.
• 1 tablespoon Lemon Juice- Adds a bright, tangy finish that enhances the overall freshness of the curry.

How To Make Instant Pot Thai Green Curry Recipe

• Sauté. Turn your Instant Pot on Sauté, high, and when it's hot, add coconut oil. When the oil is hot, add the curry paste and cook this curry paste for 1-2 minutes.

• Stir-fry. Add in minced ginger and garlic and stir-fry for 30 seconds. Add the onions and stir it all together.

• Deglaze. Add ¼ cup water and thoroughly deglaze the pot. Press CANCEL to turn off sauté.

• Add chicken, bamboo shoots, the remaining ½ cup of water, fish sauce, soy sauce, sweetener, and salt and mix well.

• Place eggplant on top. Do not stir. You are doing this to slow down the cooking of the eggplant while allowing enough time for the chicken to cook.

• Cook. Secure the lid on the pot. Set the Instant Pot at High pressure for 5 minutes. When cook time is complete, let pot release pressure naturally for 5 minutes, and then release all remaining pressure.

• Sauté. Set the pot on Sauté. Add the bell peppers and basil leaves, and allow them to wilt for 30 seconds. Slowly pour in the coconut milk, stirring to incorporate. Allow the coconut milk to heat through but do not allow it to bubble and boil, as that will cause it to separate.

• Serve. Squeeze in lemon juice and serve with jasmine rice or shirataki noodles for a low carb option.

How To Make Slow Cooker Green Curry

1. Sauté. Turn your Instant Pot on Sauté, high, and when it's hot, add coconut oil. When the oil is hot, add the curry paste and cook this curry paste for 1-2 minutes. This process can also be done on the stovetop if you aren't using an Instant Pot.
2. Stir-fry. Add in minced ginger and garlic and stir-fry for 30 seconds. Add the onions and stir it all together.
3. Deglaze. Add ¼ cup water and thoroughly deglaze the pot. Press CANCEL to turn off sauté.
4. Add ingredients. Add chicken, bamboo shoots, eggplant, the remaining ½ cup of water, fish sauce, soy sauce, and sweetener to your Instant Pot or slow cooker and mix well.
5. Slow cook. Press cancel to turn off the Sauté mode and switch to Slow Cook mode (if using an Instant Pot). Set your Instant Pot on MEDIUM or your slow cooker on LOW for 8 hours.

How To Use The Slow Cooker Function On Your Instant Pot

I'd heard so much about how people couldn't get slow cooker recipes to work for them that I was determined to try. Here's the secret:

• Low = Warm
• Medium = Low on a traditional slow cooker
• High = High on a traditional slow cooker.

Now that you know this, your slow cooker recipes should work out just fine in the Instant Pot. I did this Thai Green Curry recipe on medium because I didn't want the coconut milk to boil. Also chicken cooks in 3-4 hours on high, and most people aren't home to turn it off and I wanted to give it the full eight hours to see how it would turn out.

What Does Green Curry Taste Like?

Green curry is widely considered the most popular of Thai curry recipes. It gets its distinct color and flavor from the green curry paste, which is typically made up of green chiles, coriander seeds, lemongrass, ginger, turmeric, kaffir lime leaf, and basil.

This Thai curry recipe is spicy but typically milder than red curry. It's also sweeter than red curry and has a fresh, brighter taste to it.

Is Green Curry Healthy?

Green curry is rich in vitamins, minerals, and protein. It's a great source of iron and vitamin A. It's also fairly low in carbs and can be made even lower carb by subbing sugar for Splenda, leaving out the bamboo shoots and by serving it over shirataki noodles. It's higher in fat, which is actually perfect for those living a keto lifestyle.

Check out my How to start a Keto diet post here for weekly keto meal plan outlines, for information on how to calculate macros, and other great keto tips.

Tips And Tricks

Making Instant Pot Thai Green Curry is an easy way to enjoy bold, restaurant-quality flavors at home with minimal effort. Here are some helpful tips and tricks to make it turn out perfectly every time:

• Use full-fat coconut milk. It gives the curry a rich, creamy texture and helps mellow the spice from the green curry paste.
• Sauté the curry paste first. Cooking the curry paste in coconut oil before adding other ingredients deepens its flavor and releases the aromatic oils.
• Adjust spice levels. Start with less curry paste and add more after pressure cooking if you prefer a milder heat.
• Don't overcook the vegetables. Add tender vegetables like peppers or basil after pressure cooking to keep them vibrant and crisp.
• Cut chicken evenly. Bite-sized, uniform pieces ensure even cooking and tender results.

Variations

This Instant Pot Curry recipe is a versatile dish that can easily be customized to suit your taste, dietary needs, or what you have on hand. Here are some delicious variations to try:

• Vegetarian Thai Green Curry- Skip the chicken and fish sauce, and add tofu or chickpeas for plant-based protein. Use soy sauce or tamari for seasoning.
• Seafood Green Curry- Replace chicken with shrimp, scallops, or white fish for a lighter, coastal-inspired version.
• Beef or Pork Curry- Swap chicken for thinly sliced beef or pork for a heartier, more savory option.

If you want to bring more international flavors into your kitchen that are made with the convenience of your slow cooker, give Slow Cooker Chicken Saag, Slow Cooker Butter Chicken, or Crock Pot Chipotle Chicken a try!

How Long Does It Last?

Instant Pot Thai Green Curry typically lasts about 3 to 4 days when stored properly in the refrigerator. Allow the curry to cool completely before transferring it to an airtight container to maintain its freshness and prevent separation of the coconut milk.

When reheating, warm it gently on the stove or in the microwave, stirring occasionally to restore the sauce's smooth texture.

Can You Freeze It?

For longer storage, you can freeze it for up to 2 months, though the vegetables may soften slightly once thawed.

It's best enjoyed within a few days for the freshest flavor and creamy consistency.

More Delicious Thai Recipes

• Thai Cashew Chicken - An easy one-pan cashew chicken stir fry.
• Air Fryer Thai Peanut Chicken - An easy yet delicious dish that mixes things up a bit.
• Bang Bang Shrimp - Sweet, spicy and tangy shrimp perfection.
• Air Fried Beef Satay - A super-fast, authentic recipe that requires very little hands-on time.
• Air Fryer Cornish Game Hens Thai Gai Yang - A simple cornish game hen dish you'll want to make again and again.
• Spicy Basil Beef - A healthy, fast dinner option that's oh so delicious.
• Thai Green Curry - A perfect, authentic Thai curry with chicken and vegetables.
• Instant Pot Thai Coconut Pandan Custard - A delicious keto treat you can make in your pressure cooker.
• Thai Green Curry Mussels- an easy stove top green curry recipe.
• Thai Basil Chicken- A perfectly spicy ground chicken dish you'll love!

And if you still want more easy meal ideas, check out this list of my best Instant Pot Chicken recipes!

Whether you decide to use the Instant Pot so that it's done in a hurry or the slow cooker so you can prepare your meal hours in advance, you're sure to absolutely love how this authentic Thai Green Curry recipe turns out! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!

Don't forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.