Comments on: Instant Pot Thai Green Curry Chicken

By: Theresa

Theresa — Mon, 30 Oct 2023 04:32:31 +0000

I’d like to use shrimp instead of chicken. I’ll be using the Japanese eggplant, so should I just cook that in the IP first for a few minutes, then add the shrimp at the end?

By: Nancy @ FB

Nancy @ FB — Thu, 30 Jun 2022 04:30:30 +0000

After finally finding the lime leaves in an Asian market yesterday, I made the Thai Green Curry Chicken. It came out very well. Served it over the suggested coconut rice which was also made in the instant pot.

The eggplant is perfect in this because it soaks up the curry sauce like a sponge. The flavor of the lime leaves does carry the dish and the Thai basil is a nice finishing touch. Authentic ingredients matter. I used all the optional ingredients but more spinach than suggested and a whole red bell pepper. My eggplants were the Chinese variety, and my bamboo shoots were canned.

By: Ika

Ika — Sun, 10 Apr 2022 17:31:05 +0000

can u guys develop drunken noondles instant pot recipe:)

By: Butaka @ FB

Butaka @ FB — Sat, 14 Aug 2021 00:20:45 +0000

Green curry (I like my curry super creamy) and boiled eggs. Curry is so good and eggs come out perfect every time!

By: Virginia @ FB

Virginia @ FB — Sat, 27 Mar 2021 21:44:17 +0000

Haven’t made this in a while! Used diced regular eggplant, spinach & strips of red pepper! Lots of sauce as the kid finds it too spicy ( only used 2tbsp of green curry paste)! So good!

By: Kristine Dodd

Kristine Dodd — Sat, 23 May 2020 21:45:45 +0000

PS I used cubed chicken breast, 5 min HP, 10 min realease, and chicken was tender! Only used 1 tsp of sugar, it really didn’t require more… and found the coconut to be enough liquid without diluting it with chicken broth.
Thank you so much Amy and Jacky. You never disappoint!
🙂

By: Kristine Dodd

Kristine Dodd — Sat, 23 May 2020 21:42:07 +0000

This was perfect! All my guests loved it! Thank you! Kafir leaves and thai basil a must! Not easy to find but so worth it once you do!

By: Amy + Jacky

Amy + Jacky — Tue, 07 Jan 2020 09:53:54 +0000

In reply to Kavitha.

Hi Kavitha,

So happy to hear that 🙂
Thank you so much!

Happy New Year
Jacky

By: Kavitha

Kavitha — Sun, 05 Jan 2020 06:13:08 +0000

Made this today and absolutely LOVED it ! I used boneless/skinless chicken thighs and OH MY GOSH was it delish (adjusted cooking time to 5 mins and 10 NR) also used regular eggplant and it was so so good. Thank you

By: Lan Ha

Lan Ha — Tue, 19 Nov 2019 16:36:44 +0000

I made this recipe and it turned out DELICIOUS! I used Maesri green curry paste. I followed the directions exactly per the recipe, I realized should’ve adjusted the cook time for an 8 quart pot. The chicken and eggplants (I cooked under HP together) were a tad too soft (I like the eggplants to be soft but in this case they melted into the pot)…

How should I adjust the cook time for an 8qt Instantpot? I can’t wait to make it again and have it come out PERFECT!