These Thai inspired green curry bowls boast all that spicy, sweet goodness you crave from a curry dish you might order out at a restaurant, but can be made quickly in the instant pot any night of the week! Start by sauteéing onion and bell pepper right in the instant pot. Add marinated chicken and some traditional Thai ingredients like lime juice, fish sauce, sriracha, coconut milk and jasmine rice. Set your instant pot to high pressure for 5 minutes and viola! In no time at all, you have created a well-balanced curry dish that tastes better with each and every bite!
How is it Already Christmas Next Week?
I don’t know about you, but for me it seems like there is never enough time around the Holidays. I started preparing for Christmas in October, and I still feel like there are a thousand things to do before next Friday. For that reason, I am going to keep this post very short and sweet. So let’s get to the point!
You Definitely Need an Instant Pot!
If you don’t already own an instant pot, it is time to treat yourself! My mother in law bought me mine for Christmas last year, and it quickly became one of my favorite tools in the kitchen. I can’t imagine my life without it now. I know. I know. That sounds so dramatic, but I honestly use it ALL the time. I’m blown away by how quickly you can throw together a wonderful one pot meal that tastes like you’ve been cooking it for hours. It can save so much time and clean up on busy weeknights. You can even cook dry beans in under 30 minutes! At some point, I will be sure to post a list of my favorite instant pot recipes from other food bloggers.
Cooking Next Week
I hope these Thai Green Curry bowls can save you a little time and kitchen clean up next week. If you are already thinking about what cookies to make, give my Softest Sugar Cookies or Ginger Molasses Cookies a try! I plan to post my chocolate chip recipe this week as well. Don’t forget to take some time to relax and enjoy the moments. I know I have to remind myself to slow down and take it all in!
Happy Happy Holidays everyone!Print
Instant Pot Thai Green Curry Bowls
- Total Time: 40 minutes
- Yield: 4 servings 1x
Spicy Thai green curry bowls sweetened with coconut milk and cooked quickly in your instant pot. Spice up your weeknight routine with this fast, simple dish featuring marinated chicken thighs, sliced bell peppers and jasmine rice.
- 1.5–2 lbs boneless skinless chicken thighs, cut into bite sized cubes
- 1–4 ounce jar of Thai green curry paste
- juice from 1 lime
- 5 cloves of garlic, sliced
- 2 long, skinny green or red chile peppers (I used serranos), seeds removed and thinly sliced into tiny rounds
- 3 tablespoons peanut oil (grapeseed, vegetable or canola oil will work as well)
- 1 medium yellow onion, small diced
- 2 red bell peppers, sliced into thin strips
- 2 teaspoons kosher salt
- 1 cup canned coconut milk
- 1/2 cup water
- 1 tablespoon sriracha
- 2 teaspoons fish sauce
- 1 1/2 cups jasmine rice, rinsed and drained
- Thai basil (regular is fine if you can’t find thai basil)
- Sriracha for extra heat if desired!
- In a medium sized bowl, combine the chicken, curry paste, lime juice, garlic, and chile peppers, and allow to marinate while you prepare the rest of the dish.
- Turn your instant pot to the sauté function and add your cooking oil.
- When the oil is hot (shimmering), add the onion, bell pepper, and kosher salt, and cook until softened 5-7 minutes.
- Add the marinated chicken and cook for 1 to 2 minutes until the curry paste becomes aromatic.
- Turn off the instant pot, add the coconut milk, water, sriracha and fish sauce. Stir everything to combine.
- Add the jasmine rice on top (DO NOT STIR). Spread it with the back of a large spoon in an even layer. You can press it down gently into the liquid but you want it to remain at the top.
- Cover your instant pot with the lid making sure the valve is set to the sealed position. Cook on high pressure for 5 minutes.
- When finished, allow it to rest for 5 minutes, then release the steam manually, remove the lid and, stir everything up.
- Allow to rest and cool with the lid off for 5 to 10 minutes.
- Garnish with chopped Thai basil and sriracha if desired (check the heat level first) and enjoy!
If you are nervous about the heat level, use one chile instead of two and add your sriracha at the end to taste!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Mains
- Method: Instant Pot
- Cuisine: Thai-American
Keywords: Thai, curry, rice, chicken, instant pot
So easy, and so delicious! Began loving Thai food when we hosted our exchange student, Tawan, from Thailand, who helped us cook some of his favorite recipes. He taught us about the importance of fish sauce, and how it adds umami to every recipe, and their version of fish sauce back home had to be kept out of the kitchen because of the strong odor! Thank you for sharing another great instapot recipe, Katelyn!
I loved reading about your experience with Tawan! I hope to be able to go to Thailand some day and see what authentic fish sauce is all about. Dylan and I were planning a trip before we ended up moving to Montana. That will probably be on hold for a while now! Thank you for making these recipes 🙂 I’m so glad you liked it!
This was our first instapot recipe and it was so delicious! Great flavor and so easy! ????
Thanks so much for trying it! I’m so happy you liked it. Quite the honor to be your first instant pot recipe ????. I hope to post more soon!!