Thai Green Chicken Curry


  • 4 chicken thighs
  • 4 chicken drumsticks
  • 1 Tbsp coconut oil
  • 3 Tbsp green curry paste
  • 4 garlic cloves (minced)
  • 1 small onion (roughly chopped)
  • 2 Tbsp fish sauce
  • 167ml coconut milk
  • 1-2 Tbsp palm sugar
  • 3 lime leaves
  • 70g spinach
  • ¼ red bell pepper
  • Garnish: coriander and sliced red chilli (optional)

2-4 servings

Total Time:

40 minutes


  1. On the pressure cooker control panel, turn the menu knob until you reach the “Fry” function and press start. Wait until the pot is as hot as it can be
  2. Add the coconut oil and curry paste. Saute for 30 seconds and then add the onion and garlic. Stir for about a minute
  3. Add in the coconut milk and deglaze the pot with a wooden spoon and then add in the fish sauce, lime leaves and sugar
  4. Add the chicken into the pressure cooker and cancel the “Fry” function
  5. Place the lid on the pressure cooker and then turn the menu knob until you reach the “Meat” function. Using the +/- buttons, adjust the time to 8 minutes
  6. Press start to begin cooking. Music will sound and the cooker will start the countdown once the optimum pressure has been reached inside
  7. When the timer ends, cooker will beep and will switch to the “Keep Warm” function automatically.
  8. Let the pressure cooker naturally release on its own for 10 minutes
  9. Press the pressure release button to get rid of any excess pressure and then open the lid
  10. Set the chicken pieces aside and then put the pressure cooker back on the “Fry” function
  11. Add in the spinach and bell pepper and let cook for about a minute
  12. Cancel the “Fry” function and place the chicken pieces back into the pot. Stir
  13. Serve over jasmine rice and enjoy!
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