Thai Green Chicken Curry


Chicken Recipes


  • 1 tsp vegetable oil
  • 1 brown onion, peeled and quartered
  • 1 garlic clove, crushed
  • Knob of ginger, 1cm, peeled and finely grated
  • 1 green chilli, finely sliced
  • 2 tbs green curry paste
  • 1.2kg chicken thigh fillets, diced into 3cm pieces
  • 250g can coconut milk
  • 1 tsp lime, zest
  • 1 tbs palm sugar
  • 3 tsp fish sauce
  • 2 Kaffir lime leaves, torn in half
  • Juice of 1 lime
  • Jasmine rice to serve
  • Coriander leaves to serve

Method (click to mark as completed)

Serves 4-6

Preparation Time: 10 minutes

Cooking Time: 5 minutes

  1. Place the oil in the multi cooker and press SAUTÉ, leave to heat up for 1 minute. Add the onion, garlic, ginger and green chilli and sauté for 3 minutes. Stir in the curry paste and sauté for a further minute until fragrant.
  2. Add the chicken and then stir in the coconut milk along with the lime zest. Add the palm sugar, fish sauce and Kaffir lime leaves.
  3. Press KEEP WARM / CANCEL, secure the lid and press the MANUAL function and adjust the cook time to 5 minutes.
  4. When the cooking has finished, leave on KEEP WARM for 5 minutes then carefully release the pressure manually using the quick pressure release method. Gently stir through the lime juice, taste and adjust the sweet and sour flavour if necessary. Serve with Jasmine rice and fresh coriander leaves.

Completed steps (click to remove last step)