The aroma of rich coconut milk mingling with spicy green curry paste wafts through the air, wrapping around you like a warm hug. Imagine biting into tender turkey pieces that dance in your mouth, surrounded by vibrant vegetables, all cooked to perfection in an Instant Pot. This is not just any dish; this is Instant Pot Thai Green Curry with Turkey, a flavor explosion that will make your taste buds sing and perhaps even do a little happy dance.
As I stand in my kitchen reminiscing about my adventures with Thai food, I can’t help but chuckle at my first attempt at cooking curry. It involved way too many pots, some questionable ingredients, and a smoke alarm that became my faithful sous-chef. But now, thanks to my trusty Instant Pot, making this delightful dish has transformed from chaos to sheer culinary bliss. Whether it’s for a cozy night in or impressing friends during game night, this recipe is sure to steal the show.
Why You'll Love This Recipe
- This Instant Pot Thai Green Curry with Turkey is incredibly easy to prepare, taking the stress out of weeknight dinners.
- The harmonious blend of flavors creates a deliciously aromatic experience that pleases all palates.
- Its vibrant colors make it visually appealing and perfect for special occasions.
- Plus, it’s versatile enough to accommodate various dietary preferences or leftover veggies you need to use up.
Ingredients for Instant Pot Thai Green Curry with Turkey
Here’s what you’ll need to make this delicious dish:
- Ground Turkey: Use lean ground turkey for a healthier option; it’s the star protein in this fragrant curry.
- Green Curry Paste: Look for authentic brands at your local Asian grocery store for an intense flavor boost.
- Coconut Milk: Full-fat coconut milk adds creaminess and richness; light versions can be used if you’re counting calories.
- Vegetables: Bell peppers and snap peas add color and crunch; feel free to mix in whatever veggies are on hand!
- Chicken Broth: Use low-sodium chicken broth to control salt levels while enhancing the overall flavor of the curry. For more inspiration, check out this Chicken Burrito Bowls recipe recipe.
- Lime Juice: Freshly squeezed lime juice elevates the dish with brightness and balances the flavors perfectly.
For the Garnish:
- Fresh Basil: Add fresh basil leaves at the end for a burst of fragrance and color.
The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Instant Pot Thai Green Curry with Turkey
Follow these simple steps to prepare this delicious dish:
Step 1: Sauté the Turkey
Begin by setting your Instant Pot to ‘Sauté’ mode. Add a splash of oil and brown your ground turkey until it’s fully cooked—about five minutes should do it. Make sure to break it apart as it cooks so every piece gets that lovely golden color.
Step 2: Add the Flavor Builders
Once your turkey is cooked, stir in the green curry paste. Let it cook for about two minutes until fragrant—trust me; this part smells heavenly!
Step 3: Pour in Coconut Milk and Broth
Now it’s time for some magic—pour in that creamy coconut milk along with chicken broth. Stir everything together until well combined; you’re creating liquid gold here!
Step 4: Toss in Veggies
Add your colorful veggies into the pot and give them a gentle stir. You want them coated in that luscious sauce while still maintaining some crunch.
Step 5: Pressure Cook
Close your Instant Pot lid tightly and set it to ‘Pressure Cook’ on high for five minutes. Yes, just five! It’s almost like magic how quickly dinner comes together.
Step 6: Quick Release and Finish Up
Once cooking time is up, perform a quick release of steam (watch out for that hot steam!) and then open the lid carefully. Squeeze fresh lime juice over everything before garnishing with basil leaves.
Transfer to plates and drizzle with sauce for the perfect finishing touch. Enjoy every bite of your Instant Pot Thai Green Curry with Turkey as you bask in culinary triumph!
You Must Know
- This delightful Instant Pot Thai Green Curry with Turkey is more than just a meal; it’s an adventure!
- It will brighten your dinner table with bold flavors and vibrant colors.
- Perfect for busy nights, this dish is quick to whip up while remaining incredibly satisfying.
Perfecting the Cooking Process
Start by sautéing the turkey in your Instant Pot until golden brown. Once that’s done, add your veggies and curry paste, followed by coconut milk. Seal it up and let the magic happen under pressure for a creamy delight.
Add Your Touch
Feel free to switch out turkey for chicken or tofu if you’re feeling adventurous! You can also amp up the heat with extra chili or throw in some bamboo shoots for added crunch. comforting white chicken chili Customize it to suit your palate!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. To reheat, simply warm it on the stovetop or microwave until heated through, adding a splash of coconut milk if needed.
Chef's Helpful Tips
- To achieve the best flavor, always use fresh ingredients; they make a world of difference.
- Don’t skip the sautéing step; it builds a rich base for your curry.
- Lastly, allow the dish to rest after cooking; flavors meld beautifully.
It was one of those chaotic weeknights when everyone was hangry, and I whipped up this Instant Pot Thai Green Curry with Turkey in no time. My family devoured it and declared me a kitchen wizard, which still makes me chuckle!
FAQs:
What ingredients do I need for Instant Pot Thai Green Curry with Turkey?
To make Instant Pot Thai Green Curry with Turkey, gather the following ingredients: ground turkey, green curry paste, coconut milk, chicken broth, bell peppers, zucchini, and fresh basil. instant pot stuffed pepper soup You will also need fish sauce, sugar, garlic, and onion for added flavor. This combination creates a rich and aromatic dish that’s perfect for any weeknight dinner.
How long does it take to cook Instant Pot Thai Green Curry with Turkey?
Cooking Instant Pot Thai Green Curry with Turkey is quick and efficient. Once you have sautéed the turkey and vegetables, the pressure cooking time is only about 5 minutes. After that, allow the Instant Pot to naturally release pressure for another 10 minutes. Overall, you can enjoy this delicious meal in under 30 minutes from start to finish.
Can I use other proteins in this recipe?
Yes! While this recipe specifically uses turkey for its lean profile and flavor absorption, you can easily substitute it with chicken or shrimp. Adjust cooking times accordingly; chicken may require a few more minutes while shrimp cooks faster. delicious chicken shawarma recipe This versatility allows you to customize your Instant Pot Thai Green Curry based on your preferences. For more inspiration, check out this Garlic Shrimp recipe recipe.
Is Instant Pot Thai Green Curry suitable for meal prep?
Absolutely! Instant Pot Thai Green Curry with Turkey is an excellent choice for meal prep. It keeps well in the refrigerator for up to four days and can be frozen for longer storage. Just reheat when you’re ready to enjoy it again. The flavors often deepen after sitting, making it even tastier!
Conclusion for Instant Pot Thai Green Curry with Turkey:
In summary, Instant Pot Thai Green Curry with Turkey is a quick and flavorful dish that brings together a variety of fresh ingredients and spices. With minimal prep time and easy cooking in the Instant Pot, it’s perfect for busy weeknights or meal prep. flavorful teriyaki miso cod Enjoy the versatility of this recipe by swapping proteins or adjusting vegetables to suit your taste. This dish not only satisfies your hunger but also introduces you to the vibrant flavors of Thai cuisine!
Instant Pot Thai Green Curry with Turkey
Instant Pot Thai Green Curry with Turkey is a delightful fusion of flavors, featuring tender ground turkey simmered in creamy coconut milk and vibrant vegetables. This aromatic dish is infused with authentic green curry paste, making it the perfect quick weeknight meal or an impressive option for entertaining guests. With its rich taste and beautiful presentation, this recipe will surely become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Thai
Ingredients
- 1 lb ground turkey
- 3 tbsp green curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup low-sodium chicken broth
- 1 cup bell peppers (sliced)
- 1 cup snap peas
- 2 tbsp fresh lime juice
- Fresh basil leaves for garnish
Instructions
- Set your Instant Pot to 'Sauté' mode and add a splash of oil. Brown the ground turkey for about 5 minutes, breaking it apart until golden.
- Stir in the green curry paste and cook for an additional 2 minutes until fragrant.
- Pour in the coconut milk and chicken broth; stir to combine.
- Add the bell peppers and snap peas, gently stirring to coat them in the sauce.
- Close the lid and set to 'Pressure Cook' on high for 5 minutes.
- Once done, perform a quick release of steam, then carefully open the lid. Squeeze lime juice over the curry and garnish with fresh basil before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
Keywords: - For added heat, incorporate sliced chili peppers or crushed red pepper flakes. - Substitute ground turkey with chicken or tofu based on dietary preferences. - Leftovers can be stored in an airtight container in the fridge for up to four days.



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