Authentic Thai Green Curry Recipe | Easy Instant Pot & Slow Cooker Instructions

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 Green Curry 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 dish 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

• Coconut Oil
• Curry Paste- You can choose your favorite variety of curry paste to suit your spice tolerance.
• Minced Ginger
• Garlic
• Onions
• Boneless Skinless Chicken Thighs- These make for a more moist and authentic dish.
• Bamboo Shoots
• Fish Sauce- add a tasty umami flavor to the broth
• Soy Sauce
• Sugar-you can also use a sugar subsitute such as Splenda to reduce the carbs and sugar content.
• Kosher Salt- just a dash, and this may not be needed depending on your tastes.
• Eggplant- this will need to be peeled and chopped into large chunks for quicker cooking.
• Green Pepper- you can use yellow or orange pepper to increase the amount of color and sweetness in the dish.
• Basil leaves- I prefer to use Thai basil but it can be difficult to find
• Full-Fat Coconut Milk
• Lemon Juice

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 it 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.

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.

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!

Originally Published June 14, 2017

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