This green chicken curry is the curry of choice for those who like it creamy with a spicy kick. The vibrant colours and bold flavours will keep you cosy and warmed up this winter. The good news: it’s one of those one-pot wonders you make in minutes on a pressure cooker or multi-cooker!
Many traditional curries take hours to make to get all the layers of ingredients perfectly incorporated. While slow and low cooking ensures tender and flavourful results, whipping it up on a multi-cooker or pressure cooker is a good hack to cook them just as delicious in less time.
This version of the Thai green chicken curry recipe requires no marination and is completely fuss-free. It can be adjusted to your taste too, so you can give it a go at home.
This recipe is printed with permission from the book “Instant: 180 Easy Recipes For Any Pressure Cooker Or Multicooker” (RRP $19.99) by Grace Campbell published by Murdoch Books.
- Pressure cooker (electric or stovetop) or multi-cooker (with pressure cooking feature)
- Cutting board
- Digital kitchen scale
- Measuring cups and spoons
- Wooden spoon
- 750g skinless chicken thigh fillets
- 2-3 tbsp peanut oil
- 5 long, thin eggplants, cut into 1.5cm slices
- 2 tbsp green curry paste
- 185ml chicken stock
- 185ml coconut milk
- 7 kaffir lime leaves, torn in half
- 2 tsp fish sauce, or to taste
- 1 tbsp grated palm sugar or soft brown sugar
- A handful Thai sweet basil leaves, to garnish
- 1 long green chilli, seeded and thinly sliced, to garnish
- Rice, to serve
- Trim the chicken of excess fat, then cut each thigh into 3cm pieces.
- Select Saute in the menu of an electric pressure cooker (or multi-cooker) and heat 1-2 tablespoons of oil. Cook the eggplants until browned then remove and set aside. If using a conventional pressure cooker, put it on medium heat and follow the same procedure in this step.
- Heat another tablespoon of oil in the cooker and cook the chicken until well browned. Remove from the cooker and set aside.
- Add the curry paste and cook for 1-2 minutes or until aromatic. Return the chicken to the cooker and stir to coat in the paste. Add the stock, coconut milk, eggplant and four of the lime leaves. Lock the lid in place and cook (on High Pressure, if using electric pressure cookers or multi-cookers) for 6-8 minutes.
- Release the pressure using the natural release method then remove the lid carefully.
- Stir in the fish sauce, palm sugar and remaining lime leaves. Garnish with basil and chili then serve with rice.