Prepared this Maesri Thai Green Curry for the first time today. Cooked up wonderfully, the house had the smell of spices wafting from the kitchen, and in hungry anticipation I ladled the curry over a bed of rice. One spoonful was enough make me realize this was the spiciest mouthful ever! After I recovered, I did finish the bowl; actually it was quite good. Fortified with a tall glass of water, I even ate a second bowl.
I made this for dinner last night and all I can say is WOW!! This was hands down the best Thai stern curry I’ve ever had! Thank you for another fantastic recipe! Can’t wait to browse your videos and figure out what’s for tonight’s dinner! 🍜
Yes, tarragon is very authentic. My grandparents in Thailand would be rolling in their graves, and I'm not even Thai! The curry paste is usually sauteed at the beginning of making the curry to open up the aromas. Waaaaay too watery as well, it should be much more thick and creamy. Oh, but I still love you, Jeffery! Got my Instant Pot recently and love it so far, your guidance has been a great help!
Well, this is my third recipe of yours that I have tried. All have been fantastic & you have not steered me wrong yet. Thanks so much for making it so easy! My next one is deemed brûlée 😊
Jeffrey, I love Thai Green Curry. I am able to shop at H Mart, an Asian market that carries everything. I personally love adding Thai eggplant (quartered) and I prefer using red bell pepper instead of green, primarily for the color and taste. I agree with you that the Maesri brand of Thai Green Curry paste is superb, but it is a bit spicier for those who need to know! Thanks again for sharing your recipe. It really is easy. 😊
You need to sauté your curry paste with the oil from the coconut milk first, and then add veggies and chicken. That's the authentic way to do it, and it really brings out the flavor of the curry paste. :(
So easy and looks great! I have most of the ingredients in my house already, including the coconut milk. I will serve it over cauliflower rice and enjoy it on my snow day here in Pennsylvania!
Jewfro? 😂…watching this again (3 years later) cause it will dinner tonight!! Was very happy to find this exact recipe in your 2020 IP cookbook which I love…also love your other two cookbooks…
Amen! This looks really good, and I won't have to substitute much to make it Paleo. Serve over cauliflower rice, use a better oil than veggie crap oil. I'm making it tonight!
I have still yet to make the Bolognaise! My friend got an IP a few months ago and is afraid of it. She has yet to take it out of the box. I sent her the link to this site and next weekend she is going to get IP lessons.
This looks so delicious Jeff l will have to try it. Thank you for sharing your video! Oh and l love and enjoy your recipes! You always do a fantastic job and l love your humor lol!
You need to compile all of your recipes into a cook book and sell it. You don't do all the fancy dishes with a bunch of exotic ingredients. You are pretty basic but have such a great variety of recipes.
I’m going to make this, but substitute super firm tofu (Trader Joe’s carries a terrific one that works great in other Instant Pot curry dishes I make). Thank you for sharing your recipe! 💚
Made this the first time by following the recipe. 2nd time, I added more veggies than called for 1 1/2 onions, 1 1/2 bell pepper and added some sliced carrots too . Tasted great both times, but the curry was thinned out in the 2nd time unlike the first time. Also the carrots got too soft, may have to put thicker cuts rather than thin slices. I would definitely make this again. The children loved and approved this recipe. There is a spice kick to this dish but it isn't too much. May add some green chilis the next time or chili powder. I'm wondering if adding paste into this dish would work (like the buttered chicken bowties recipe) BTW what if we used shrimp? At what point do you add the shrimp - at the end on saute?
This looks so yummy! Gonna have to try this recipe too, lol...... Jeffery, can you come up with a kishka/stuffed derma recipe for the instant pot? I guess it would be rolled in parchment n foil before cooking? Help an Irish/Italian girl out, please ☘️🍴☘️
Hey Jeffrey, great recipe! I looove Thai food so much, but I cannot seem to find a good recipe for Pad See Ew. Could you possibly look into making an Instant Pot version of it?
I’m making this tonight! Wondering about spicy .... if its a medium spicy can I add a crumbled dried cayenne pepper or will it change the flavor too much?
Hey Jeff! Just made this with chicken and was delicious If I use stewing beef instead is the cooking item the same? I'm wondering because stewing beef takes more time to soften but I don't know if it's ok for the sauce and other vegetables.
How often do you need to replace the lid silicon ring? since the pressure release valve has silicon gaskets how often do you need to replace that. Instant pot customer service has been extremely evasive about answering these question and from my point of view horrible customer service.
There are several Instant Pot posts on UA-cam who suggest getting additional silicon rings, where to get them (Amazon), and the best way to clean after use. The ring IMHO should be cleaned after every use. I soak the entire lid in warm soapy water after each use.
Could you use heavy cream in place of the coconut milk???? I had heard a comment though that milk products in the pressure cooker can spoil when cooked. Seemed odd, but curious on thoughts
zuma6820, why would you want to substitute heavy cream for coconut milk? It would ruin the flavor. Frankly, it is delicious. But, if you must, don’t worry. The warnings about cooking with dairy in an InstantPot are unfounded.
Amy Pla - I've used heavy cream when coconut milk was not present or obtainable, concerning various dishes including curry recipes. The flavor is still wonderful, all a matter of taste right? I assumed the spoilage of dairy product in Insta Pot was a weak opinion, but better to get feedback than a ruined dish. Thanks for the post - happy cooking!
lockergr, that was so nice and helpful of you to add this link for an alternative for fish sauce. Personally, I don’t need it, but I know there are others out there who do.
Not trolling but add another few minutes to brown the chicken and 10 minutes to cook everything and your curry is done without pressure cooking. Not very ease of time seeing as it takes some time to come to pressure and the additional time to do the steps after pressure cooking. 🤷🏽♂️
I'm going to be a naysayer. Love the idea, but looked awful to me at the end. Cuts of chicken, color and then you mushed it all together... Rival the best of Thai restaurants?
I've never eaten Curry before so I'm excited to try this. Hey Richard, I love when you pop in. Your hair looked fine, cute as ever. Now most people say that "we can't be friends if you don't like...." something they do. We can be friends! I love black licorice and since you hate it, more for me :) ...and I'm sure you like the red vines all to yourself. Thanks for another educational, fun and tasty looking video. I'm going to be adventurous and try it soon.
Prepared this Maesri Thai Green Curry for the first time today. Cooked up wonderfully, the house had the smell of spices wafting from the kitchen, and in hungry anticipation I ladled the curry over a bed of rice. One spoonful was enough make me realize this was the spiciest mouthful ever! After I recovered, I did finish the bowl; actually it was quite good. Fortified with a tall glass of water, I even ate a second bowl.
Love it how Richard has appeared in the last couple of videos just when you've served the dish up! LOL Dish looks yummy! :-)
I made this for dinner last night and all I can say is WOW!! This was hands down the best Thai stern curry I’ve ever had! Thank you for another fantastic recipe! Can’t wait to browse your videos and figure out what’s for tonight’s dinner! 🍜
Yes, tarragon is very authentic. My grandparents in Thailand would be rolling in their graves, and I'm not even Thai! The curry paste is usually sauteed at the beginning of making the curry to open up the aromas. Waaaaay too watery as well, it should be much more thick and creamy. Oh, but I still love you, Jeffery! Got my Instant Pot recently and love it so far, your guidance has been a great help!
I made this last year...this is still my favorite recipe on UA-cam!!!
Looks so good! I just got my first instapot duo plus and will make this meal for tonight :)
OMG this is the best green curry I have ever eaten. Thanks for sharing. I appreciate it.
Well, this is my third recipe of yours that I have tried. All have been fantastic & you have not steered me wrong yet. Thanks so much for making it so easy! My next one is deemed brûlée 😊
Jeffrey, I love Thai Green Curry. I am able to shop at H Mart, an Asian market that carries everything. I personally love adding Thai eggplant (quartered) and I prefer using red bell pepper instead of green, primarily for the color and taste. I agree with you that the Maesri brand of Thai Green Curry paste is superb, but it is a bit spicier for those who need to know! Thanks again for sharing your recipe. It really is easy. 😊
I love the Thai eggplant as well!
When do you add the eggplant? Should I saute the eggplant pieces first or just let then dissolve into the curry?
You need to sauté your curry paste with the oil from the coconut milk first, and then add veggies and chicken. That's the authentic way to do it, and it really brings out the flavor of the curry paste. :(
Just made this! My whole family is in SHOCK about how delicious it is! Thank you!!!
So easy and looks great! I have most of the ingredients in my house already, including the coconut milk. I will serve it over cauliflower rice and enjoy it on my snow day here in Pennsylvania!
GREAT recipe! Thank you for posting this one.....!
Looks amazing! Thanks for sharing, was looking for a curry recipe. The hair looks fabulous!
Jeffrey this looks delicious! Making this tonight. Please publish a cookbook. I have loved all of your recipes that I have made so far.
you look great Jeff. we just love your cooking.
Jewfro? 😂…watching this again (3 years later) cause it will dinner tonight!! Was very happy to find this exact recipe in your 2020 IP cookbook which I love…also love your other two cookbooks…
So nice to see a paleoish dish! Thank you!
Amen! This looks really good, and I won't have to substitute much to make it Paleo. Serve over cauliflower rice, use a better oil than veggie crap oil. I'm making it tonight!
Laura Kleban Hope it turned out for you! I need to try this one soon myself. You've reminded me so thanks for the motivation!
Made this tonight, used Penang curry instead of Green. Turned out great!
I love curries!! So easy to make!
Will be trying it for sure! BTW, I like your hair!
thank you for this one.. winner for sure.
I have still yet to make the Bolognaise! My friend got an IP a few months ago and is afraid of it. She has yet to take it out of the box. I sent her the link to this site and next weekend she is going to get IP lessons.
Drooling again!!
Looks great! I’ll definitely give this recipe a try.
Looks amazing. I can't wait to try it
This looks so delicious Jeff l will have to try it. Thank you for sharing your video! Oh and l love and enjoy your recipes!
You always do a fantastic job and l love your humor lol!
Thanks Jeff , looks awesome!!!!
You’re funny. Great personality. Looking forward to trying out your recipes.
No Boursin? 😥 Thanks for all of the great recipes. 😍
You need to compile all of your recipes into a cook book and sell it. You don't do all the fancy dishes with a bunch of exotic ingredients. You are pretty basic but have such a great variety of recipes.
Nice Oklahoma reference... now I'm going to want curry when I hear that song about the surrey :-D
I’m going to make this, but substitute super firm tofu (Trader Joe’s carries a terrific one that works great in other Instant Pot curry dishes I make). Thank you for sharing your recipe! 💚
Ooh! I’ve only ever had yellow curry. I’m intrigued by the green... 👍🏽
Me, too!
Made this the first time by following the recipe. 2nd time, I added more veggies than called for 1 1/2 onions, 1 1/2 bell pepper and added some sliced carrots too . Tasted great both times, but the curry was thinned out in the 2nd time unlike the first time. Also the carrots got too soft, may have to put thicker cuts rather than thin slices. I would definitely make this again. The children loved and approved this recipe. There is a spice kick to this dish but it isn't too much. May add some green chilis the next time or chili powder. I'm wondering if adding paste into this dish would work (like the buttered chicken bowties recipe)
BTW what if we used shrimp? At what point do you add the shrimp - at the end on saute?
I don't like the texture of thai basil so am interested on trying tarragon.
How about using coconut oil to sauté and serve on riced cauliflower and voila, Keto Thai Chicken Curry. Lower carb and healthier oil. Love ya, Jeff.
This looks so yummy! Gonna have to try this recipe too, lol......
Jeffery, can you come up with a kishka/stuffed derma recipe for the instant pot? I guess it would be rolled in parchment n foil before cooking? Help an Irish/Italian girl out, please ☘️🍴☘️
Curry in a hurry, looks good.
Hey Jeffrey, great recipe! I looove Thai food so much, but I cannot seem to find a good recipe for Pad See Ew. Could you possibly look into making an Instant Pot version of it?
OK, what if you like shrimp instead of chicken? can you tell me how or when to add? love your stuff!!!
Wow something you didn’t put Boursin cheese in ... great job Jeff
The hair Jeff...the HAIR! Lol.
Hi hi hi! Thanks for the Thai goodness. ❤️
I’m making this tonight! Wondering about spicy .... if its a medium spicy can I add a crumbled dried cayenne pepper or will it change the flavor too much?
Hey Jeff! Just made this with chicken and was delicious
If I use stewing beef instead is the cooking item the same? I'm wondering because stewing beef takes more time to soften but I don't know if it's ok for the sauce and other vegetables.
Any reason you used white onion instead of yellow or red? Your hair is fine, by the way.
I've made a Thai curry in my instant pot but took out the veggies before pressure cooking because I don't like what it does to the peppers.
Bet it's not as cold it is here in Winnipeg Manitoba Canada!! lol minus 52 degrees Celsius!!
What would you suggest for a substitute for the coconut milk- I’m allergic.
So if it’s 2.5 lbs chicken do I increase the spices accordingly? Would the 4 oz green paste or the 14 oz coconut milk still be enough?
Cracking me in half with the hair worry, lol.
I bet Richard is never late for diner lol
How often do you need to replace the lid silicon ring? since the pressure release valve has silicon gaskets how often do you need to replace that. Instant pot customer service has been extremely evasive about answering these question and from my point of view horrible customer service.
There are several Instant Pot posts on UA-cam who suggest getting additional silicon rings, where to get them (Amazon), and the best way to clean after use. The ring IMHO should be cleaned after every use. I soak the entire lid in warm soapy water after each use.
Can you make apple sauce and pork chops video
Could you use heavy cream in place of the coconut milk???? I had heard a comment though that milk products in the pressure cooker can spoil when cooked. Seemed odd, but curious on thoughts
zuma6820, why would you want to substitute heavy cream for coconut milk? It would ruin the flavor. Frankly, it is delicious. But, if you must, don’t worry. The warnings about cooking with dairy in an InstantPot are unfounded.
Amy Pla - I've used heavy cream when coconut milk was not present or obtainable, concerning various dishes including curry recipes. The flavor is still wonderful, all a matter of taste right? I assumed the spoilage of dairy product in Insta Pot was a weak opinion, but better to get feedback than a ruined dish. Thanks for the post - happy cooking!
So 😋
Would it be the same times/settings for the Ninja?
Hair looks fine
What can I use instead of fish sauce? My son is very allergic.
Suzy Smith you can leave it out
www.cooksillustrated.com/how_tos/6610-making-a-vegetarian-substitute-for-fish-sauce Hope this helps!
lockergr, that was so nice and helpful of you to add this link for an alternative for fish sauce. Personally, I don’t need it, but I know there are others out there who do.
@@lockergr thank you!!
@@PressureLuck thank you!!!!! Love you!!! Your videos are awesome plus your so bloody adorable!!!😍😍❤️
Shalom I enjoy your cooking video's, but I am more into Indian curry. Thia curry is good to.
Not trolling but add another few minutes to brown the chicken and 10 minutes to cook everything and your curry is done without pressure cooking. Not very ease of time seeing as it takes some time to come to pressure and the additional time to do the steps after pressure cooking. 🤷🏽♂️
Shiiieeee
I'm going to be a naysayer. Love the idea, but looked awful to me at the end. Cuts of chicken, color and then you mushed it all together... Rival the best of Thai restaurants?
Not to offend anyone, but I just made this and it's so pungent that I'm scared to try it
Looks like slop, it should be called the Slop Pot
WAY too much fish sauce. Next time I'll do ONE tbsp instead of three. Otherwise, good dish.
Whole minute 10 before you stopped yapping and started cooking.
There's something about the way you say "curry" that bugs me
I had to stop watching when I seen the type of curry paste you used.....The worst green curry on the market, yuck.
I've never eaten Curry before so I'm excited to try this. Hey Richard, I love when you pop in. Your hair looked fine, cute as ever. Now most people say that "we can't be friends if you don't like...." something they do. We can be friends! I love black licorice and since you hate it, more for me :) ...and I'm sure you like the red vines all to yourself. Thanks for another educational, fun and tasty looking video. I'm going to be adventurous and try it soon.