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.
- 1/2 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.
- 1/2 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
- 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.
- 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 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.
- 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 myHow to start a Keto dietpost 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
Instant Pot Thai Green Curry 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.
Authentic Thai Green Curry Recipe | Easy Green Thai Curry
Equipment
- Instant Pot
- Slow Cooker
Ingredients
- ▢ 1 tablespoon ( 1 tablespoon ) Coconut Oil
- ▢ 2 tablespoons ( 2 tablespoons ) Curry Paste , (adjust to preferred spice level)
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Garlic
- ▢ 1 cup ( 80 g ) Onions , chopped
- ▢ 1 lb ( 453.59 g ) Boneless Skinless Chicken Thighs , cut into bite size pieces
- ▢ 1 can Bamboo Shoots , small can, optional (omit for low carb)
- ▢ 1/2 cup Water , divided
- ▢ 1 tablespoon ( 1 tablespoon ) Fish Sauce
- ▢ 2 tablespoon ( 2 tablespoon ) Soy Sauce
- ▢ 2 teaspoons ( 2 teaspoons ) Sugar , or Splenda
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt , (if needed)
- ▢ 2 cups ( 164 g ) Eggplant , peeled and chopped into large chunks
- ▢ 1 ( 1 ) Green Pepper , or yellow or orange pepper, chopped
- ▢ 1/2 cup ( 12 g ) Basil leaves , (use Thai basil if you can find it)
- ▢ 1 cup ( 240 g ) Full-Fat Coconut Milk
- ▢ 1 tablespoon Lemon Juice
Instructions
Instant Pot Green Curry
- 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.
- Add in minced ginger and garlic and stir-fry for 30 seconds. Add the onions and stir it all together.
- 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.
- 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.
- 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.
- Squeeze in lemon juice and serve with jasmine rice or shirataki noodles for a low carb option.
Slow Cooker Green Curry
- 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.
- Add in minced ginger and garlic and stir-fry for 30 seconds. Add the onions and stir it all together.
- Add ¼ cup water and thoroughly deglaze the pot. Press CANCEL to turn off sauté.
- 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.
- 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.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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.
- 1/2 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.
- 1/2 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
- 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.
- 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 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.
- 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 myHow to start a Keto dietpost 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
Instant Pot Thai Green Curry 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.
Authentic Thai Green Curry Recipe | Easy Green Thai Curry
Equipment
- Instant Pot
- Slow Cooker
Ingredients
- ▢ 1 tablespoon ( 1 tablespoon ) Coconut Oil
- ▢ 2 tablespoons ( 2 tablespoons ) Curry Paste , (adjust to preferred spice level)
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Garlic
- ▢ 1 cup ( 80 g ) Onions , chopped
- ▢ 1 lb ( 453.59 g ) Boneless Skinless Chicken Thighs , cut into bite size pieces
- ▢ 1 can Bamboo Shoots , small can, optional (omit for low carb)
- ▢ 1/2 cup Water , divided
- ▢ 1 tablespoon ( 1 tablespoon ) Fish Sauce
- ▢ 2 tablespoon ( 2 tablespoon ) Soy Sauce
- ▢ 2 teaspoons ( 2 teaspoons ) Sugar , or Splenda
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt , (if needed)
- ▢ 2 cups ( 164 g ) Eggplant , peeled and chopped into large chunks
- ▢ 1 ( 1 ) Green Pepper , or yellow or orange pepper, chopped
- ▢ 1/2 cup ( 12 g ) Basil leaves , (use Thai basil if you can find it)
- ▢ 1 cup ( 240 g ) Full-Fat Coconut Milk
- ▢ 1 tablespoon Lemon Juice
Instructions
Instant Pot Green Curry
- 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.
- Add in minced ginger and garlic and stir-fry for 30 seconds. Add the onions and stir it all together.
- 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.
- 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.
- 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.
- Squeeze in lemon juice and serve with jasmine rice or shirataki noodles for a low carb option.
Slow Cooker Green Curry
- 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.
- Add in minced ginger and garlic and stir-fry for 30 seconds. Add the onions and stir it all together.
- Add ¼ cup water and thoroughly deglaze the pot. Press CANCEL to turn off sauté.
- 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.
- 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.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!
Password:
Authentic Thai Green Curry Recipe | Easy Green Thai Curry
Ingredients
- 1 tablespoon Coconut Oil
- 2 tablespoons Curry Paste (adjust to preferred spice level)
- 1 tablespoon Minced Ginger
- 1 tablespoon Garlic
- 1 cup Onions chopped
- 1 lb Boneless Skinless Chicken Thighs cut into bite size pieces
- 1 can Bamboo Shoots small can, optional (omit for low carb)
- 1/2 cup Water divided
- 1 tablespoon Fish Sauce
- 2 tablespoon Soy Sauce
- 2 teaspoons Sugar or Splenda
- 1 teaspoon Kosher Salt (if needed)
- 2 cups Eggplant peeled and chopped into large chunks
- 1 Green Pepper or yellow or orange pepper, chopped
- 1/2 cup Basil leaves (use Thai basil if you can find it)
- 1 cup Full-Fat Coconut Milk
- 1 tablespoon Lemon Juice
Instructions
Instant Pot Green Curry
- 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.
- Add in minced ginger and garlic and stir-fry for 30 seconds. Add the onions and stir it all together.
- 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.
- 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.
- 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.
- Squeeze in lemon juice and serve with jasmine rice or shirataki noodles for a low carb option.
Slow Cooker Green Curry
- 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.
- Add in minced ginger and garlic and stir-fry for 30 seconds. Add the onions and stir it all together.
- Add ¼ cup water and thoroughly deglaze the pot. Press CANCEL to turn off sauté.
- 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.
- 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.
Authentic Thai Green Curry Recipe | Easy Green Thai Curry https://twosleevers.com/green-curry/
If you’ve ever been to a Japanese BBQ restaurant, you know that sauce is a crucial component of the meal. The savory, sweet, and slightly smoky flavor of the sauce perfectly complements grilled meats, seafood, and vegetables. Fortunately, making your own Japanese BBQ sauce is easier than you might think.
Why You’ll Love This Sauce
- Fast. A homemade yakiniku sauce made in under 30 minutes.
- Easy. Mix together a few ingredients, simmer, and serve!
- Versatile. Use this BBQ sauce for a variety of purposes, from marinade to stir fry to a dipping sauce.
- Delicious. Accentuate a variety of your favorite dishes with a pop of sweet, savory, earthy, and umami flavors.
Making your own Japanese BBQ sauce is a great way to elevate your grilled dishes and impress your guests. With just a few simple ingredients and a little bit of patience, you can create a sauce that rivals the best Japanese BBQ restaurants.
What Is Japanese BBQ Sauce Made Of?
- Soy sauce
- Mirin
- Sake
- Brown sugar
- Honey
- Ginger
- Garlic
- Sesame oil
- Cornstarch
Is It Sweet?
Yes, Japanese BBQ sauce is typically sweet, savory, and slightly smoky in flavor. The sweetness comes from ingredients like brown sugar and honey, while the savory flavor comes from soy sauce and other umami-rich ingredients like ginger and garlic. The smoky flavor may come from the use of grilled or charred ingredients in the sauce, or from the addition of smoky flavors like sesame oil.
The balance of sweet and savory flavors in this BBQ sauce is what makes it so delicious and versatile.
How To Make Japanese BBQ Sauce
- First, combine the soy sauce, mirin, sake, brown sugar, honey, ginger, garlic, and sesame oil in a saucepan.
- Next, bring the mixture to a boil over medium heat, stirring occasionally.
- Then, reduce the heat to low and let the sauce simmer for about 10 minutes, or until it has thickened slightly.
- In a small bowl, whisk together the cornstarch and water until the cornstarch has dissolved.
- Add the cornstarch mixture to the sauce and stir until it has thickened to your desired consistency.
- Finally, remove the sauce from the heat and let it cool to room temperature.
- Store the sauce in an airtight container in the refrigerator for up to one month.
Variations
- Wasabi BBQ sauce - Add a kick of heat to your BBQ sauce by mixing Japanese soy sauce, sugar, mirin, wasabi paste, and rice vinegar.
- Citrusy BBQ sauce - Mix together Japanese soy sauce, orange juice, lemon juice, honey, and ginger for a bright and tangy flavor.
- Spicy BBQ sauce - Add some spice to your BBQ sauce by mixing Japanese soy sauce, sugar, chili flakes, garlic, and ginger.
Tips And Tricks
- Thicken it up. If you prefer a thicker sauce, you can increase the amount of cornstarch and water
- Skip the alcohol. If you keep an alcohol-free kitchen or don’t want to splurge on sake for one recipe, you can substitute chicken broth in this recipe. It will alter the flavor slightly, but it will still taste delicious.
- Make it sweeter. If you’re using this as a dipping sauce and want the flavors to be more family-friendly and sweet, you can add more brown sugar or honey to taste.
Is Japanese Barbecue Sauce The Same As Teriyaki?
While both Japanese BBQ sauce and teriyaki sauce share some similarities, they are not the same.
Teriyaki sauce is a sweet and savory sauce made from soy sauce, mirin, sugar, and sometimes sake or rice vinegar. It is often used as a marinade or glaze for grilled or broiled meats, seafood, and vegetables. The sauce is usually thickened with cornstarch and can be brushed on the food during the cooking process to create a shiny glaze.
On the other hand, Japanese BBQ sauce is a sweeter and thicker sauce made from soy sauce, mirin, sugar, and various other ingredients like garlic, ginger, and sesame oil. It is primarily used as a dipping sauce or marinade for grilled meats, seafood, and vegetables.
What Is Japanese BBQ Sauce Used For?
Japanese BBQ sauce, also known as yakiniku sauce, is commonly used as a dipping sauce or marinade for grilled meats, seafood, and vegetables in Japanese cuisine. It is a versatile sauce that can be used in various ways.
Here are some of the most popular uses for it:
- Dipping Sauce - Japanese BBQ sauce is often served as a dipping sauce alongside grilled meats and vegetables. It pairs well with beef, chicken, pork, shrimp, and vegetables like mushrooms and zucchini.
- Marinade - The sweet and savory flavors of the sauce make it an excellent marinade for meats and seafood. Marinating the meat or seafood in the sauce for a few hours or overnight will infuse it with delicious flavor.
- Stir Fry Sauce - Yakiniku sauce can also be used as a stir-fry sauce. Simply sauté your favorite vegetables and protein in a pan, and then add the sauce to the pan and stir-fry for a few minutes until everything is coated in the sauce.
How Long Does It Last?
Homemade Japanese BBQ sauce can last for up to one month if stored properly in an airtight container in the refrigerator.
If the sauce develops an off odor, flavor, or mold, it should be discarded immediately. To prevent any bacterial growth, it is important to always use clean utensils when scooping out the sauce and avoid double-dipping.
Can You Freeze It?
Yes, it can be frozen for later use. It is best to freeze the sauce in an airtight container or a freezer-safe zip-top bag to prevent freezer burn and maintain its quality. The sauce can be frozen for up to three months.
It is important to note that freezing and thawing can alter the texture and flavor of the sauce. While it may not be as good as freshly made sauce, it is still a convenient option for those who want to make a larger batch of and store it for later use.
More Special Sauce Recipes
- Potsticker Sauce
- Big Mac Sauce
- Bang Bang Sauce
- Baja Sauce
- Italian Dressing
Japanese BBQ Sauce | Yakiniku Sauce
Ingredients
- ▢ 1 cup Soy Sauce
- ▢ 1/2 cup Sake
- ▢ 1/2 cup Mirin
- ▢ 1/2 cup Brown Sugar
- ▢ 2 cloves Garlic
- ▢ 1 tbsp Ginger
- ▢ 1 tbsp Sesame Oil
- ▢ 1 tbsp Cornstarch
- ▢ 1 tbsp Honey
- ▢ 1/4 cup Water
Instructions
- First, combine the soy sauce, mirin, sake, brown sugar, honey, ginger, garlic, and sesame oil in a saucepan.
- Next, bring the mixture to a boil over medium heat, stirring occasionally.
- Then, reduce the heat to low and let the sauce simmer for about 10 minutes, or until it has thickened slightly.
- In a small bowl, whisk together the cornstarch and water until the cornstarch has dissolved.
- Add the cornstarch mixture to the sauce and stir until it has thickened to your desired consistency.
- Finally, remove the sauce from the heat and let it cool to room temperature.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
