Instant Pot Thai Green Curry Chicken Sauce

Name: Instant Pot Thai Green Curry Chicken Sauce
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbsp (45 g) Thai green curry paste; 13½ oz (400 ml) unsweetened coconut milk (full-fat, canned); 1¼ lb (565 g) boneless, skinless chicken breasts, cut into ¾-inch (2 cm) pieces; ¾ cup (180 ml) low-sodium chicken broth; 1 tbsp (15 ml) fish sauce; 2 tbsp (30 ml) fresh lime juice, freshly squeezed; 1 tsp (5 g) palm sugar or light brown sugar; ½ cup (12 g) fresh Thai basil or sweet basil leaves, roughly torn; 1 tbsp (15 ml) neutral vegetable oil; 1 medium (150 g) red bell pepper, seeded and sliced into thin strips (optional)

From the MyKitchenBank Kitchen

A vibrant, fragrant Thai green curry sauce made in the Instant Pot with tender chicken, coconut milk, and aromatic basil. Ready in under 30 minutes, this versatile sauce coats pasta, rice, or vegetables beautifully. The quick pressure cooking infuses flavors while keeping the sauce silky and balanced between heat, creaminess, and fresh herbaceous notes.

Prep: 12 min
Cook: 15 min
Wait: 8 min
Total: 35 min
Makes: About 4 cups sauce (serves 4 over pasta or rice)

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Steps

Before you start

Cut chicken into bite-sized pieces (about ¾ inch) so it cooks evenly under pressure
Gather fresh basil and lime; you'll add them at the end for brightness
Have your Instant Pot on hand with a trivet removed (you'll cook on the bottom)

1
Sauté curry paste
- Press the Sauté button on the Instant Pot and set to medium-high heat.
- Once hot, add 1 tbsp (15 ml) vegetable oil and wait 1 minute.
- Add 3 tbsp (45 g) Thai green curry paste and stir constantly for 2–3 minutes, until fragrant and it begins to darken slightly.
- This blooms the spices and deepens their flavor.
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Ready when: Curry paste is darkened and very aromatic, no raw-flour smell remains
Tip: Don't skip this step—sautéing releases the full flavor potential of the curry paste.
2
Add coconut milk and broth
- Pour in the 400 ml (13.5 oz) can of unsweetened coconut milk and 180 ml (¾ cup) low-sodium chicken broth, stirring well to dissolve the curry paste completely.
- Scrape the bottom of the pot to release any stuck bits.
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Ready when: Curry paste is fully incorporated and sauce is smooth
3
Add chicken and seasonings
- Add 565 g (1.25 lb) chicken pieces, 15 ml (1 tbsp) fish sauce, and 5 g (1 tsp) palm sugar.
- Stir to coat the chicken evenly.
- Cancel the Sauté mode.
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Ready when: All ingredients are combined and evenly distributed
Tip: Fish sauce adds umami depth; don't skip it, but use sparingly—taste at the end to adjust.
4
Pressure cook
- Lock the lid in place and set the Instant Pot to high pressure for 8 minutes.
- The pot will take 3–4 minutes to come to pressure before the timer starts counting down.
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Ready when: Pin on top of lid drops once pressure is fully released
Tip: Underfill prevents proper pressure buildup; this recipe uses the right amount of liquid.
5
Natural release and quick release
- When the timer beeps, allow the pot to release pressure naturally for 3 minutes, then carefully turn the pressure release valve to vent to manually release any remaining pressure.
- Wait until the steam clears (about 1 minute), then remove the lid.
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Ready when: Lid opens freely and no steam remains
Tip: Natural release first prevents meat from becoming tough and keeps the sauce silky.
6
Finish with lime and basil
- Stir in 30 ml (2 tbsp) fresh lime juice and the roughly torn basil.
- Taste the sauce and adjust seasoning: add a squeeze more lime for brightness, another pinch of palm sugar if it's too spicy, or a splash more broth if it seems too thick.
- If using, add the bell pepper strips and stir gently.
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Ready when: Sauce is glossy, fragrant, and chicken shreds easily when pressed
Tip: Add lime and basil after cooking so they stay bright and fresh—reheating dulls their flavor.

Good to know

Tips

For a creamier sauce, stir in an extra ¼ cup (60 ml) coconut milk after pressure cooking, or use full-fat coconut milk for both the cooking liquid and finish.
This sauce pairs beautifully with jasmine rice, sticky rice, or wide rice noodles. You can also toss it with fresh pasta or serve over steamed vegetables.
If your sauce seems too thin after cooking, press Sauté again and let it simmer for 2–3 minutes uncovered to reduce and concentrate the flavors.
Thai green curry pastes vary in heat level and saltiness by brand; always taste and adjust at the end rather than doubling the initial amount.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if the sauce has thickened. Freeze in portions for up to 2 months; thaw overnight in the fridge before reheating. Note: add fresh basil and lime juice after reheating for best flavor.

Substitutions

Thai green curry paste → Thai red curry paste (use the same amount). Red curry is slightly less herbaceous and a touch spicier. Adjust to taste.
boneless, skinless chicken breasts → firm tofu (pressed, cut into ¾-inch cubes) or large shrimp. Use tofu for a vegetarian option; reduce cooking time to 4 minutes. Shrimp cooks in 3 minutes—add it after pressure cooking is complete.
fresh Thai basil or sweet basil leaves → fresh cilantro or a mix of cilantro and mint. Cilantro adds a brighter, more citrusy note; mint brings cooling freshness. Use the same amount.
palm sugar or light brown sugar → honey, light brown sugar, or agave nectar. Use the same amount. These are slightly less complex than palm sugar but balance the heat just as well.