Coconut Thai Green Curry Chicken Recipe (Instant Pot or Slow Cooker)

Overhead view of a bowl of rice and snow peas with shredded instant pot thai green curry chicken and a lime.

This Thai Green Curry Chicken recipe is an easy way to make flavorful lunches or a quick weeknight dinner. Tender, fall-apart chicken breasts cooked in coconut milk, Thai green curry paste, and some garlic, you can easily adapt this recipe to add any vegetable of your choice for an easy meal. You can have this meal prep or dinner ready in about 30 minutes in an Instant Pot or set it and forget it in a slow cooker for a couple of hours before dinner!

Course Main Course

Cuisine Thai

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 501kcal

Author Carmy

Equipment

Instant Pot or Slow Cooker

Ingredients

4 chicken breasts
5 cloves garlic
400 milliliters coconut milk full fat (1 can)
3 tablespoons green curry paste
1 wedge lime or more
12 oz snow peas or vegetable of choice

Instructions

Instant Pot Instructions

To a 6QT Instant Pot, add the chicken breasts, garlic, green curry paste, and coconut milk.
Stir everything, put the Instant Pot lid on, set the valve to sealing, and set the timer to pressure cook on HIGH for 12 to 13 minutes.
Once the timer goes off, you can let the pot come down naturally if you are not in a rush or do a quick release.
Remove the chicken to shred. Turn on sauté mode and add the snow peas (or your vegetables of choice) to the liquid in the pot. Let cook for a couple of minutes.
Once the vegetables have cooked and the chicken has shredded, add the chicken back to the pot to coat it with the curry sauce and finish off with a squeeze of fresh lime juice.

Slow Cooker Instructions

To the slow cooker, add the garlic, green curry paste, and coconut milk. Stir to combine.
Add the chicken breasts to the slow cooker, making sure they’re submerged. Cook on HIGH for 2 to 4 hours (or low for 6 hours).
If you are adding quick-cooking vegetables such as snow peas, add them to the slow cooker during the last 10 minutes to cook through.
Remove the chicken to shred. Add it back to the slow cooker to coat them in the sauce and finish off with fresh lime.

Video

Nutrition