Green Curry Chicken Tacos

Curry of any kind is one of my favorite foods and I truly think I could eat a variety of curry every night for dinner. In an effort to change it up from the usual protein, vegetables, curry sauce, and rice, I thought I’d give a curried taco recipe a go and BOY am I glad I did. This easy green curry chicken comes together in under 15 minutes in the Instant Pot, then gets stuffed into a delicious soft tortilla and topped with a few effortless garnishes. So easy and SO flavorful- let’s make ’em!

Ingredients needed to make Green Curry Chicken Tacos

Here’s everything you’ll need to make Green Curry Chicken Tacos:

Tools used to make Green Curry Chicken Tacos

These chicken tacos come together fastest and easiest when you use a pressure cooker, such as the Instant Pot. If you don’t have one, you can also cook the chicken in the oven using a covered Dutch oven, but be prepared that this method takes significantly longer. In addition to the Instant Pot, you’ll need the following tools:

How to make Green Curry Chicken Tacos

The entire process takes about 30 minutes start-to-finish when you factor in the time it takes the Instant Pot to pressurize and depressurize. You’ll start by mincing or grating your garlic and ginger and cutting each chicken breast in half crosswise. Place the chicken, garlic, ginger, curry paste, and coconut milk in the instant pot and stir until roughly combined. Set the Instant Pot to manual high pressure and set the timer to 11 minutes. Let the Instant Pot do its magic while you prepare the toppings.

Finely chop the cilantro and set aside. In a small, dry skillet, toast the cashews over medium-low heat until lightly browned and fragrant. Transfer to a cutting board and roughly chop them.

Once the chicken has finished cooking, allow the Instant Pot 5-7 minutes of natural release, then carefully open the valve to quickly release the rest of the pressure. Using tongs, place the chicken onto the cutting board (you could also do this in a large mixing bowl) and shred using two forks. Turn the Instant Pot to sauté and allow the sauce to simmer for about 10 minutes to reduce and thicken. Return the chicken to the pot to soak in the curry sauce.

Warm your tortillas over the flame of your gas stove, or in the same dry skillet that you toasted the cashews in. Place the chicken into each tortilla, then top with the cilantro, cashews, and a little sriracha if desired. Enjoy!

Looking for other quick and easy recipes?

Instant Pot Lemongrass Pork Bowls

Herbed Chicken Tortellini Soup

Roasted Apricot Chicken

Recipe Ingredients

2-3lbs boneless, skinless chicken breast (3 medium breasts)

1-inch knob ginger, minced or grated

3 cloves garlic, minced or grated

3oz green curry paste, such as Mike’s Organic Curry Love

1 13.5oz can full-fat coconut milk, unsweetened

Small (taco-sized) tortillas, any variety, or jicama wraps

1/2 cup raw cashews

Sriracha, for serving

Cilantro, roughly chopped, for serving

Salt and pepper, to taste

Recipe Instructions

  1. Cut each chicken breast in half crosswise. Place chicken, ginger, garlic, curry paste, and coconut milk into the bowl of the Instant Pot. Turn the Instant Pot to Manual, then High Pressure, and set the timer for 11 minutes. Let the Instant Pot do its work, then allow for 5-7 minutes of natural pressure release before carefully opening the valve to quick-release the remaining steam. **If using oven method, preheat the oven to 325 degrees Fahrenheit and add above ingredients to a large Dutch oven with a tight-fitting lid, then bake for 1-1.5 hours until the chicken easily shreds with a fork.**
  2. Meanwhile, prepare the toppings for the tacos. In a small, dry skillet, toast the cashews over medium-low heat until golden in color and fragrant. Transfer to a cutting board and roughly chop, then set aside. Roughly chop the cilantro, then warm the tortillas in the same skillet that you toasted the cashews in. Alternatively, you may char the tortillas over the open flame if you have a gas stove.
  3. Remove the chicken from the Instant Pot and shred using two forks. Turn the pot to the sauté feature and let the curry sauce simmer for 10 minutes or so, until reduced and slightly thicker. Season the sauce with salt and pepper to taste. Return the chicken to the sauce.
  4. Assemble the tacos. Place a serving of chicken into each tortilla, then top with the cilantro, cashews, and sriracha, if desired. Serve immediately!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.