Creamy Thai Green Curry Chicken Delight
Experience the vibrant flavors of Thailand with this delightful Creamy Thai Green Curry Chicken Delight. This dish features tender chicken pieces simmered in a rich coconut milk base infused with aromatic Thai green curry paste and fresh herbs. It's complemented by an assortment of colorful vegetables, making it not only delicious but also visually appealing. Perfect for a comforting weeknight dinner or a special occasion, this curry can be adjusted to your spice tolerance based on the curry paste used. Serve it over fluffy jasmine rice to soak up all the delicious sauce!
8
Servings
400
Calories
15
Ingredients
Ingredients
Thai green curry paste
6 tablespoons (none)
Coriander powder
2 teaspoons (none)
Cumin powder
1 teaspoon (none)
Onion
1 (sliced)
Coconut milk
2 (14 ounce) cans (none)
Chicken breasts
2 lbs (cubed)
Chicken broth
1/2 cup (none)
Fish sauce
2 tablespoons (none)
Lime juice
2 tablespoons (none)
Green bell pepper
1 (julienned)
Zucchini
1 (julienned)
Fresh green beans
2 cups (trimmed)
Bamboo shoots
1 (14 ounce) can (none)
Kaffir lime leaves
4 (none)
Thai basil
1/2 cup (none)
Instructions
1
Set the Instant Pot to the sauté function. Add the Thai green curry paste, coriander powder, and cumin powder. Sauté for about 30 seconds until the spices become fragrant.
2
Add the sliced onion to the pot and sauté for an additional 2-3 minutes, until it becomes translucent.
3
Pour in the coconut milk, cubed chicken breasts, chicken broth, fish sauce, and lime juice. Stir to combine. Secure the lid of the Instant Pot, ensure the steam valve is closed, and set to high pressure for 4 minutes.
4
Once the cooking time is complete, carefully perform a quick release to release the steam.
5
Open the lid and add the julienned green bell pepper, zucchini, fresh green beans, and bamboo shoots to the pot. Use the sauté function to cook for about 5 minutes, or until the vegetables reach your desired level of tenderness.
6
Stir in the kaffir lime leaves and Thai basil just before serving. Adjust seasonings to taste, if necessary.
7
Serve the creamy Thai green curry chicken over jasmine rice for a complete meal.
Nutrition Information
27.5g
Fat
15g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Thai Green Curry Chicken Delight?
It is a vibrant Thai-inspired dish featuring tender chicken pieces simmered in a coconut milk base with green curry paste and fresh vegetables.
How many calories are in one serving?
Each serving contains 400 calories.
What is the total fat content per serving?
The total fat content is 27.5g per serving.
How much protein does this dish provide?
This recipe provides 20g of protein per serving.
What are the total carbohydrates per serving?
There are 15g of carbohydrates in each serving.
How many servings does this recipe make?
This recipe is designed to yield 8 servings.
Can I make this in an Instant Pot?
Yes, this recipe is specifically written for an Instant Pot using the saute and pressure cook functions.
How long should the chicken be pressure cooked?
The chicken should be pressure cooked on high for 4 minutes.
Should I use a natural or quick release?
You should perform a quick release immediately after the cooking time is complete.
What vegetables are included in this curry?
The curry includes onion, green bell pepper, zucchini, fresh green beans, and bamboo shoots.
How much green curry paste is required?
The recipe calls for 6 tablespoons of Thai green curry paste.
Is this recipe considered spicy?
Yes, it is tagged as a spicy dish, though heat levels vary by the brand of curry paste used.
What is the recommended side dish?
It is recommended to serve this curry over fluffy jasmine rice.
What type of chicken is best for this recipe?
The recipe uses 2 lbs of cubed chicken breasts.
What aromatics are sauteed with the curry paste?
Coriander powder and cumin powder are sauteed with the paste to enhance fragrance.
How long do the vegetables need to cook?
The vegetables are sauteed for about 5 minutes after the pressure cooking is done.
What herbs are added at the end?
Fresh Thai basil and kaffir lime leaves are stirred in just before serving.
How much coconut milk is used?
The recipe uses two 14-ounce cans of coconut milk.
Is there fish sauce in this dish?
Yes, 2 tablespoons of fish sauce are used to provide traditional Thai flavor.
What is the preparation for the zucchini and bell pepper?
Both the zucchini and the green bell pepper should be julienned.
How much lime juice is added?
The recipe requires 2 tablespoons of lime juice.
Are the bamboo shoots fresh or canned?
The recipe uses one 14-ounce can of bamboo shoots.
How many kaffir lime leaves are needed?
You will need 4 kaffir lime leaves.
Is there any chicken broth in the sauce?
Yes, 1/2 cup of chicken broth is added to the coconut milk base.
How long should I saute the onion?
The onion should be sauteed for 2-3 minutes until it becomes translucent.
Is this a one-pot meal?
Yes, it is considered a one-pot meal as it is entirely prepared in the Instant Pot.
How much Thai basil should I use?
The recipe calls for 1/2 cup of fresh Thai basil.
What should I do if the sauce is too thick?
You can adjust the consistency by adding a little more chicken broth or water if desired.
Can I substitute the chicken breasts?
While the recipe calls for breasts, chicken thighs can be used as a substitute for a juicier texture.
When do I add the fresh green beans?
The green beans are added after the pressure cooking phase and sauteed for 5 minutes with the other vegetables.