Instant Pot Sourdough Thai Green Curry Chicken with Breadstick Dunkers

Name: Instant Pot Sourdough Thai Green Curry Chicken with Breadstick Dunkers
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 pounds (900 g) boneless, skinless chicken thighs, patted dry, patted dry, cut into 1½-inch (4 cm) chunks; 3 tablespoons (45 g) Thai green curry paste; 1½ cans (13.5 oz each) (400 ml) full-fat coconut milk, one can reserved for finish; one can and ½ can used in curry; 1 tablespoon (15 ml) fish sauce; 1 tablespoon (12 g) light brown sugar; 2 tablespoons (30 ml) fresh lime juice; 1 cup (20 g) fresh Thai basil or regular basil, roughly torn, roughly torn, divided (half for cooking, half for garnish); ½ cup (120 ml) active sourdough starter (fed and bubbly), at room temperature; 1½ cups (195 g) bread flour; ¼ cup (60 ml) warm water; ¾ teaspoon (4½ g) fine sea salt; 2 tablespoons (30 ml) extra virgin olive oil, divided, 1 tablespoon for dough, 1 tablespoon for topping; 1 tablespoon (9 g) sesame seeds (white or black) (optional); ¾ cup (180 ml) water

From the MyKitchenBank Kitchen

A creative fusion dish pairing tender Thai green curry chicken—cooked quickly under pressure—with warm, chewy sourdough breadsticks for dunking in the fragrant coconut broth. The breadsticks use active sourdough starter for tang and texture, baked while the curry cooks, so everything finishes at the same time.

Prep: 25 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 10 min
Makes: 4 servings with 8 breadsticks

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Ingredients

4 servings

For the curry
2 pounds (900 g) boneless, skinless chicken thighs, patted dry, patted dry, cut into 1½-inch (4 cm) chunks
3 tablespoons (45 g) Thai green curry paste
1½ cans (13.5 oz each) (400 ml) full-fat coconut milk, one can reserved for finish; one can and ½ can used in curry
1 tablespoon (15 ml) fish sauce
1 tablespoon (12 g) light brown sugar
2 tablespoons (30 ml) fresh lime juice
1 cup (20 g) fresh Thai basil or regular basil, roughly torn, roughly torn, divided (half for cooking, half for garnish)
For the breadsticks
½ cup (120 ml) active sourdough starter (fed and bubbly), at room temperature
1½ cups (195 g) bread flour
¼ cup (60 ml) warm water
¾ teaspoon (4.5 g) fine sea salt
2 tablespoons (30 ml) extra virgin olive oil, divided, 1 tablespoon for dough, 1 tablespoon for topping
1 tablespoon (9 g) sesame seeds (white or black) (optional)
For the Instant Pot
¾ cup (180 ml) water

Equipment (7)

6-quart (6 L) Instant Pot or pressure cooker
Two 13×18-inch (33×46 cm) baking sheets
Instant-read thermometer
Medium mixing bowl
Large measuring cup or bowl (for bread dough)
Rubber spatula
Instant Pot trivet (the metal rack that comes with it)

Steps

Before you start

Have your sourdough starter at room temperature and fed (bubbly and active) at least 4 hours before
Preheat oven to 425°F (220°C) before you start cooking, and have two baking sheets ready
Trim excess fat from chicken thighs and pat dry with paper towels to avoid excess moisture in the curry

1
Mix breadstick dough
- In a large bowl, combine the sourdough starter (120 ml), warm water (60 ml), bread flour (195 g), salt (4.5 g), and 1 tablespoon (15 ml) olive oil.
- Mix with a rubber spatula until a shaggy dough forms.
- Knead by hand for 3–4 minutes until the dough is smooth and elastic but still slightly tacky.
- It should hold together but not be stiff.
- Cover the bowl with a damp towel and set aside at room temperature while you prepare the curry.
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Ready when: Dough is smooth, elastic, and slightly tacky
Tip: Don't overwork the dough; you want it tender for breadsticks, not tough. The sourdough starter adds flavor and helps the dough rise quickly in the short time available.
2
Sauté chicken and curry paste
- Turn the Instant Pot to the 'Sauté' setting at high heat.
- Once hot (about 2 minutes), add the chicken thighs in a single layer and cook for 3–4 minutes, stirring occasionally, until lightly browned on the edges.
- The chicken doesn't need to be fully cooked yet.
- Add the green curry paste (45 g) directly to the pot and stir constantly for 1–2 minutes, coating all the chicken pieces and releasing the paste's fragrant oils.
- You'll smell the toasted spices intensify.
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Ready when: Curry paste is fragrant and begins to darken slightly; chicken is lightly browned
Tip: Browning the curry paste before adding liquid blooms its flavors and prevents a raw, harsh taste. Don't burn it—if the paste seems to be sticking heavily, lower heat slightly.
3
Shape and oil breadsticks
- Turn off the Instant Pot's sauté mode.
- Working quickly, divide the rested dough into 8 equal pieces.
- On a lightly floured surface, roll each piece into a 6-inch (15 cm) long, ½-inch (1.3 cm) thick stick.
- Arrange 4 sticks on each of your two prepped baking sheets, spacing them 2 inches (5 cm) apart.
- Brush the top of each breadstick with the remaining 1 tablespoon (15 ml) olive oil and sprinkle with sesame seeds if using.
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Ready when: Breadsticks are evenly shaped and oiled
Tip: Work quickly while the oven preheats so the breadsticks can go straight in. Keep them evenly sized so they bake at the same rate.
4
Build curry and close pot
- To the Instant Pot (still on sauté mode off), add 1 can plus ½ can (600 ml total) of the coconut milk, the fish sauce (15 ml), and brown sugar (12 g).
- Stir well to combine, scraping up any browned bits from the bottom of the pot.
- Add half of the torn Thai basil (about 10 g).
- Bring to a gentle simmer for 1 minute.
- Turn off sauté.
- Place the trivet (metal rack) inside the pot on top of the liquid, then lock the Instant Pot lid in place.
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Ready when: Curry simmers gently and smells aromatic; trivet is secure in the pot
Tip: The trivet will hold water used for steaming pressure, not the chicken. Don't skip it or the pressure won't build properly. Scrape the brown bits off the bottom—they add deep flavor.
5
Start breadsticks and pressure cookerOven 425°F / 220°C
- Place both baking sheets in your preheated 425°F (220°C) oven.
- Set a timer for 14–16 minutes.
- At the same time, set the Instant Pot to pressure cook (high pressure) for 8 minutes.
- The breadsticks and curry will finish around the same time.
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Tip: Synchronize timing so both finish around the same moment. If your oven or Instant Pot runs slow, adjust times accordingly.
6
Bake breadsticks until goldenOven 425°F / 220°C
- At 14–16 minutes (or when they begin to turn light golden), remove the breadsticks from the oven.
- They should be firm on the outside, spring back slightly when pressed, and smell toasty.
- If they're still pale, return for 1–2 minutes more.
- They will continue to firm up as they cool.
- Transfer to a wire rack or plate.
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Ready when: Breadsticks are light golden brown and firm
Tip: Don't overbake or they'll be dry. They should still have a slight chew inside.
7
Release pressure naturally
- When the Instant Pot beeps (after 8 minutes of cooking), switch to 'Keep Warm' and leave undisturbed for 5 minutes to allow the pressure to release gradually.
- Then move the vent to 'Venting' to release any remaining steam.
- Open the lid carefully (steam will exit).
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Ready when: Pressure indicator shows it's safe to open; steam clears from the pot
Tip: Don't force the lid open or use quick release—natural release keeps the chicken from becoming stringy.
8
Check chicken donenessOven 165°F / 75°C
- Using an instant-read thermometer, check the thickest piece of chicken; it should read 165°F (74°C) internally.
- If any pieces are below 165°F, close the lid and cook at high pressure for 2 more minutes, then release again.
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Ready when: Chicken reaches 165°F (74°C) internal temperature
Tip: Chicken thighs are forgiving and stay moist even if slightly overdone, but 165°F is the safe threshold.
9
Finish curry with lime and basil
- Stir in the reserved coconut milk (400 ml), lime juice (30 ml), and the remaining half of the torn Thai basil (about 10 g).
- The curry should look creamy, fragrant, and rich.
- Taste and adjust: add more fish sauce if it's too sweet, more lime if it needs brightness, or more curry paste if you want more heat (add ½ tablespoon at a time).
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Ready when: Curry is creamy, fragrant, and well-balanced in flavor
Tip: Tasting and adjusting is crucial in Thai cooking. Each element should be distinct: salty (fish sauce), sweet (brown sugar and coconut milk), sour (lime), and spicy (curry paste).
10
Plate and serve
- Ladle the curry into shallow bowls, dividing the chicken and broth evenly.
- Serve each bowl with 2 warm sourdough breadsticks alongside for dunking.
- Garnish with a few extra torn basil leaves if desired.
- Serve immediately while everything is hot and the breadsticks are still warm.
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Tip: If you need to hold the dish for a few minutes, keep the curry warm on 'Keep Warm' mode and loosely tent the breadsticks with foil so they don't toughen.

Good to know

Tips

Synchronize the Instant Pot and oven timers so the breadsticks and curry finish simultaneously for the best eating experience.
Sourdough starter must be active and bubbly—if it's been in the fridge for a while, feed it 4–8 hours before you cook. A sluggish starter will produce dense, flat breadsticks.
The Instant Pot trivet is essential for building pressure; don't skip it or the liquid in the pot will boil away before pressure is reached.
Thai green curry is about balance. Keep fish sauce, lime juice, brown sugar, and curry paste separate as you taste, and adjust one element at a time so you don't overcorrect.

Make ahead

You can prepare the dough up to 8 hours ahead: make it, cover, refrigerate, then bring to room temperature and shape about 30 minutes before baking. The curry tastes even better the next day; cool, refrigerate up to 3 days, and reheat gently on the stovetop with a splash of water or coconut milk to loosen it.

Storage & reheating

Curry: refrigerate in an airtight container for up to 3 days; freeze for up to 2 months. Reheat gently on the stovetop over medium heat, adding water or coconut milk if it's too thick. Breadsticks: store at room temperature in an airtight bag for 2 days (they soften slightly but are still good for dunking). To re-crisp, warm in a 300°F (150°C) oven for 5 minutes. Not recommended to freeze breadsticks—they become tough.

Substitutions

fresh Thai basil or regular basil, roughly torn → regular (sweet) basil or cilantro. Thai basil has a slightly anise-like flavor; regular basil is milder and cilantro is more citrusy, but both work. Use the same amount.
Thai green curry paste → red curry paste or panang curry paste. Use the same amount. Red curry is slightly spicier and earthier; panang is richer and less spicy. Adjust lime juice to taste.
bread flour → all-purpose flour. Breadsticks will be slightly less chewy and may brown a bit faster. Add 1 tablespoon extra water to the dough.
boneless, skinless chicken thighs, patted dry → chicken breast chunks or shrimp (12 oz / 340 g). Chicken breast will be done in 5 minutes at high pressure instead of 8; shrimp in 3 minutes. Both are leaner and cook faster than thighs.