Dinner
Thai Green Curry
Recipe by Tiffin and Tea
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
This Thai Green Curry with Chicken is spicy, creamy and quick & easy to make.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 1 tbsp vegetable oil
- 1lb boneless chicken thighs, chopped into bite-sizes pieces
- 1 lime, zest only
- 1 tsp ginger paste
- 4 cloves garlic, crushed
- 400g coconut milk
- 60g chicken stock
- 3 tbsp Thai green curry paste
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- small handful Thai basil leaves or basil leaves, torn
- 1 red chilli, finely sliced
- coriander, chopped to garnish
Utensils
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Step 1
Select Saute function. Heat Oil in the pot.
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Step 2
Add Chicken and saute, stirring occasionally until browned, 3 to 4 minutes.
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Step 3
Add Lime Zest, Ginger, Garlic and cook, stirring, for 1 minute. Press Cancel.
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Step 4
Add Coconut Milk, Chicken Stock, Green Curry Paste, Soy Sauce, Fish Sauce, Brown Sugar, and Basil and stir well with a wooden spoon, scraping to loosen any browned bits from the bottom.
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Step 5
Close and seal the lid.
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Step 6
Select Manual, High and set timer for 6 minutes.
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Step 7
Release pressure carefully using the quick-release method. (Carefully slide the valve to vent).
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Step 8
Unlock and remove the lid.
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Step 9
Add sliced Chilli and garnish with chopped Coriander.
