Pressure Cooker Thai Green Chicken Curry

A fragrant Thai green chicken curry with coconut milk, ginger, garlic, fresh herbs, and plenty of veggies. Big, bold flavor from the pressure cooker without spending your entire damn evening in the kitchen.

I'm all for a dinner with serious flavor that doesn't require hovering over a pot for hours.

This Thai-inspired green curry combines chicken, kabocha squash, eggplant, and spinach in a coconut milk sauce with green curry paste, ginger, garlic, and Thai chiles.

Finish it with fresh cilantro, Thai basil, fish sauce, and lime, then serve over your favorite cooked grain.

Protein, vegetables, and starch all covered. And enough flavor to make another boring chicken dinner feel like a distant memory.

presure cook

20 min

High pressure

STOVETOP COOKING

5 min

Before pressure cooking

SERVINGS

4-6

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Grocery List & Ingredients

Check off what you already have.

2 tablespoons neutral oil 3 medium cloves garlic, crushed 3 Thai green bird's eye chiles, halved 1-inch piece fresh ginger, peeled and sliced ⅛ inch thick ¼ teaspoon ground coriander ⅛ teaspoon ground cumin 2 tablespoons Thai green curry paste 1 (14-ounce) can coconut milk 1 (4-pound) whole chicken, cut into 8 pieces, or 4 pounds chicken drumsticks and thighs Kosher salt 6 cups cubed skin-on kabocha squash (from about half of one small 4-pound squash) 1 medium (12-ounce) eggplant, cubed (about 4 cups) 1 tablespoon fish sauce 4 ounces spinach (about 4 packed cups), roughly chopped ½ cup loosely packed fresh cilantro leaves and tender stems (from about 5 sprigs) ½ cup loosely packed fresh Thai basil leaves (from about 5 sprigs) Freshly ground black pepper

For Serving

Cooked rice, barley, or other grain Lime wedges

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Instructions

01

Heat the oil in a pressure cooker over medium-high heat (or use the Sear setting on an electric pressure cooker) until shimmering.

02

Add the garlic, chiles, ginger, coriander, and cumin. Cook, stirring, until aromatic, about 1 minute.

03

Add the green curry paste and cook, stirring, until the paste has darkened slightly, about 3 minutes.

04

Stir in the coconut milk, bring to a simmer, and cook for 1 minute.

05

Season the chicken pieces with salt.

06

Add half the squash and eggplant to the pressure cooker and season with salt. Add the chicken and top with the remaining squash and eggplant. Season with salt.

07

Seal the pressure cooker and cook on HIGH pressure for 20 minutes.

08

Release the pressure and remove the lid. Stir in the fish sauce, spinach, and ¼ cup each of the cilantro and Thai basil.

09

Season with salt and pepper.

10

Ladle the curry into serving bowls and scatter the remaining cilantro and Thai basil over the top.

11

Serve with cooked rice, barley, or another grain, plus lime wedges.

Enjoy! 

SOURCE: Pressure Cooker Thai Green Chicken Curry — Original Recipe

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