Heat oil on SAUTE mode in Instant Pot for 30 seconds. Add ginger, garlic, curry paste, chicken and sauté for 30-45 seconds. Add carrots, onions and drained baby corn. Shake the coconut can and add that to the pan. Stir well.
Wait till the curry starts bubbling. This prevents the coconut milk from curdling under pressure. Turn off Saute. Close the lid. Set the vent to sealing position if using DUO. Pressure cook on Manual/Pressure Cook for 5 minutes.
Once cooking time is done, let the pressure release naturally for 5 mins, then release manually by moving the vent to venting position in Duo, or pushing down the pressure vent in Ultra. Open the lid after the pin drops.
Turn on SAUTE. Add green beans and cook for 2-3 minutes. At this stage, the beans retain their crunch, but you can cook them till your preferred doneness. Turn off SAUTE.
Add broccoli florets and let them hang out in the curry for 2-3 minutes (or longer). This will give them enough time to steam and absorb the curry and still retain their crunch. Squeeze a few drops of lime juice to finish this dish.
Alternate Method: Stovetop Recipe
Heat oil in a sauce pan on medium-high heat. Add ginger, garlic, curry paste, chicken and sauté for 30-45 seconds. Add carrots, onions and drained baby corn. Shake the coconut can and add that to the pan. Stir well.
Wait till the curry starts bubbling. This prevents the coconut milk from curdling under high heat. Cover the pan. Reduce heat to medium and let it simmer for 12-15 minutes, or until the chicken is cooked through.
Add the green beans and cook for 2-3 minutes. At this stage, the beans retain their crunch, but you can cook them till your preferred doneness. Turn off the heat.
Add the broccoli florets and let them hang out in the curry for 2-3 minutes (or longer). This will give them enough time to steam and absorb the curry and still retain their crunch. Squeeze a few drops of lime juice to finish this dish.
Video
Notes
Curry Paste: I prefer Maesri brand curry paste since it is vegetarian (no shrimp paste) and tastes authentic. Other popular brands include Thai Kitchen and Mae Ploy (which contains shrimp). Alternatively, use red curry paste with the addition of a teaspoon each of coriander and cumin powder.
Coconut Milk: Any good thick full-fat coconut milk will work in this curry. If you use light coconut milk, please know that your curry will not thicken.
Make it Vegetarian: You can make this curry 100% vegetarian by swapping the chicken with extra-firm tofu chunks or paneer cubes.
Make it with Shrimp: Since shrimp cooks pretty quickly, cook the curry first, open the lid and then add the shrimp, along with the beans. Simmer on saute mode for 3-4 mins, or until the shrimp cooks through.
Make it with Beef: Use 1-inch beef stew pieces and increase the pressure cooking time to 30 minutes. Skip the baby corn and add it towards the end along with green beans. Follow the remaining instructions.
Customize the Vegetables: Veggies that go well are squash chunks, zucchini, and snow peas. You can even add a cup or so of any frozen veggie medley you have on hand. If adding potatoes, add them with the chicken.
Make pot-in-pot rice: To make a one-pot meal, cook the rice using the pot-in-pot method along with the curry. Check out the detailed instructions above.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.