Creamy Thai Green Curry Chicken Recipe is the perfect easy curry recipe for meal prep. Instant pot or slow cooker. Paleo, Whole30, Keto friendly. The cook time is based on Instant Pot (thawed chicken). For slow cooker and frozen chicken see recipe for details.
Course Main Course
Keyword Easy curry recipe, Green curry recipe, Grilled Green Curry Chicken In Coconut Milk, Thai green curry, Thai green curry chicken, Thai green curry recipe
Prep Time 5minutes
Cook Time 18minutes
Total Time 23minutes
1.5-2lbsboneless/skinless chicken thighsor breasts or a combination
1cupcoconut milk creamor use the top cream part of a canned 14 oz. full fat coconut milk
3-4tbspnut butter of choiceor sunbutter for nut-free
Halfone wholelime juice or to tasteplus extra for garnish
Optional roasted vegetable choices:
1tspcoarse sea salt
Sugar snap peas or snow peassliced lengthwise, as much as you like
For Meal prep -
In a gallon size freezer friendly bag, combine ingredients from chicken to fish sauce. Carefully massage the bag to dissolve the curry paste into the liquid. Squeeze out the air and seal the bag. Store in the fridge for up to 2 days or in the freezer for up to 3 months. You can also make this dish right away without marinating.
When you are ready to cook, dump the entire bag into the pot. Try to arrange the chicken in a single layer. Make sure each piece is in contact with the liquid.
Add everything to the Instant Pot. If it’s thawed, cook for 8 minutes manual high pressure + 10 minutes for natural release. If it’s frozen, cook for 15 minutes manual high pressure + 10 minutes natural release. Stir-in bamboo shoots, coconut milk cream, nut butter, and lime juice to taste. Shred or dice the chicken and add back to the pot.
From thawed, add everything to the slow cooker. cook for 4 hours on high, or 6 hours on low. Stir-in bamboo shoots, coconut milk, nut butter, and lime juice to taste. Shred or dice the chicken and add back to the pot.
If adding vegetables:
If you are adding the roasted vegetables, season the eggplants, carrots, and butternut squash cubes with salt and olive oil. Toss well. Roast at 420F for 20-30 minutes or until tender. Check and flip the vegetables after 20 minutes.
You can serve the roasted vegetables on the side or add them to the curry pot. Garnish with raw sliced sugar snap peas and cilantro, if using. Serve extra lime wedges on the side.
The salt and spicy lever of the store bought curry paste varies. Different brands have slightly different flavor profiles and the salty level can be quite different, too. Store bought curry paste is usually on the salty side so taste it with a small teaspoon before mixing it with other ingredients. Aim with less quantity because you can always add more later on.
The sauce will be very thin before we add the cream and nut butter. Once we mix-in the cream and nut butter it will become creamier. Once the sauce cools down, especially the next day, it will become much thicker. When you reheat, thin with more chicken stock or coconut milk.
Kaffir lime leaves have an earthy and citrus flavor. If you don’t have it handy but still want to give it a try, the closest substitute for Kaffir lime leaves are - 1 bay leaf, 1 whole lime zest, and 1-1.5 tbsp of fresh lemon thyme. Mix together and you have a very close substitute.